in Sensory, Food Science with 10+ years of experience OR M.S., Ph.D.
in Sensory, Food Science, or related field with 5-7
years of Sensory experience preferred.
knowledge of Statistical design and statistical software a must.
experience in all aspects of analytical and objective sensory is
functional training in Market Research is desired.
job requires proven project management and communication skills.
Each and every
day, Sara Lee (NYSE: SLE) delights millions of consumers and customers
around the world. The company has one of the world's best-loved and leading
portfolios with its innovative and trusted food and beverage brands,
including Ball Park, Douwe Egberts,
Hillshire Farm, Jimmy Dean, Sara Lee and Senseo.
Collectively, our brands generate nearly $11 billion in annual net sales.
Sara Lee has approximately 33,000 employees in its continuing operations
worldwide. Please visit
www.saralee.com for the latest news and
in-depth information about Sara Lee and its brands.
At Sara Lee, we
believe that careers are as unique as individuals. That's why we
offer employment opportunities that give you ownership of your career.
With the resources of a global corporation and direct responsibility to
make it happen, you can be confident that you'll always be able to perform
your best and be recognized for it. At Sara Lee, the difference is
The Sara Lee
compensation program is designed to provide you with comprehensive,
flexible benefits that enable you to select those features that best fit
your needs. Our benefits include, but are not limited to: medical,
prescription drug, dental, vision, life, short and long term disability,
retirement plans, and tuition reimbursement.
Opportunity / Affirmative Action Employer
This position provides Sensory Research and Guidance leadership for
all Sara Lee Retail and Foodservice Businesses through extensive knowledge
of all functions of the sensory program (descriptive, discrimination,
shelf life, and consumer guidance) and highly proficient food science
understanding of both frozen and refrigerated bakery and meat goods.
Primarily functions autonomously and provides training, mentoring and
development of subordinate sensory staff positions. Is recognized by
ISP and R&D as a critical sensory resource and is sought out for
recommendations about how sensory insights will impact a business
Essential Duties & Responsibilities:
Strategic Business Partner/Functional Lead: Serves as
respected sensory resource for all portfolio
activities (innovation, margin enhancements, quality improvements, health
and wellness, etc.). Acts as a business partner and sensory
specialist for at least one major product category or brand (e.g. meat
products/Jimmy Dean) and/or is responsible for leading daily activities
(staff training, scheduling, client education, etc.) and methods advancement
for 1-2 sensory functions (e.g. discrimination and/or Research Guidance
Testing). Provides direction and guidance based on the Sara Lee
Product Testing Guidelines to ensure robustness of research balanced with
appropriate use of resources. Add strategic value as a Business Partner in
conjunction with ISP, providing cross-functional support to project teams
by designing, executing, analyzing, and reporting results of all Sensory
test types (shelf life, discrimination, descriptive and consumer guidance
testing). Develops recommendations and next steps based on results
and overall project business objectives. Is sought out as a critical
sensory resource and is a driving force at team meetings with staff from
Product Development, Marketing, ISP, Packaging, Process Engineering,
Procurement, Engineering, Regulatory, Legal and Sales.
Department Leadership: Mentors lower staff
level positions for technical, business and professional
development. Serves as a key resource for subordinates to ensure they understand
best practices, protocols and sensory procedures. Designs and
executes research (Research-on-Research) to advance internal and external
methods and procedures. Works with Director to make recommendations to
Senior Management about program process improvements and new methods
implementation. Prepares and maintains budgets concerning areas of
Advancement of the Field: Works with more senior sensory
staff to advance the tools, methods,
analysis and business applications of sensory functions. For a
sensory functional area, they must design, execute and interpret internal
analytical sensory and external consumer methods
development (Research-on Research) in order to implement test methodologies
that create a competitive advantage for Sara Lee brands. Integrates best in
class sensory methods with the latest advances in statistics and market
research. Ensures that methods development enhances the process flows
in the Sara Lee Product Testing Guidelines. Should have respected, active
membership in a key external organization (ASTM, IFT, Pangborn,
Sensometrics, etc) as
appropriate, as well as strong partnerships with recognized industry
experts and key external training and development. Also needs
to be responsible for following one key technical journal or research area
of interest to department (e.g. scaling methods), relating back to the
department technical opportunities for methods growth.
Communication and Technology Capabilities: Demonstrates
commendable oral (presentation, meetings) and written communication
skills. Solid proficiency in use of Microsoft tools (Word, Excel, and
PowerPoint). Must have solid skills and understanding of statistical design and analysis and the
ability to analyze data in Excel Statistics and SPSS or SAS.
Knowledge of Compusense software desired.
Must know how to use and apply Design of Experiments and Multivariate
Application of Food Science and Engineering Knowledge to Sensory
Design and Application: Has solid proven knowledge of food systems as it
relates to basic food science, food processing, food chemistry and food
engineering. Must have advanced food development understanding in
order to ensure appropriateness of design, execution and interpretation of
both analytical and consumer sensory testing. Must be aware of
emerging food science trends and issues and anticipate how those will
impact project objectives and subsequent sensory and ISP testing.
Must be able to ask R&D questions about food processing/development and
how food design will impact the sensory and consumer perception of the
prototypes and final product. Must consider these factors into sensory test