Food Scientist - Batter & Breading - Seattle, WA (Tukwila)
REPORTS TO: Team Leader - R&D
JOB PURPOSE: This position is responsible for the design, development and commercialization of batter and breading formulas for use in food processing. This employee will work directly with key customers to successfully commercialize products through final application in customerís manufacturing facilities. This employee will also design, develop and commercialize products for Food Processing and Food Service customers, in the baking mix and dry beverage categories.
RESPONSIBILITIES AND INFLUENCE:
∑ Develops bench top formulations for new product development, product enhancement, optimization and process improvement.
∑ Manages the project plan, schedule and resources to meet the development objective.
∑ Manages the commercialization process through manufacturing and customerís application.
∑ Presents new products, technical solutions and optimization opportunities to R&D, sales and key customers.
∑ Provides test directions and specifications on new products that measure key functional and sensory attributes.
∑ Provides technical support to customers, sales & manufacturing.
∑ Maintains key account relationships.
∑ Supports cost saving initiatives through ingredient, product & process optimization.
∑ Utilizes outside technical resources, information and vendors for innovation, optimization and improvements.
∑ Performs other duties as assigned.
ESSENTIAL FUNCTIONS, SKILLS AND ATTRIBUTES:
∑ Creates an environment that encourages and rewards teamwork and collaboration, both internally and externally.
∑ Whole problem solver, implements solutions to solve root cause problems. Strong analytically.
∑ Strong written, oral, and facilitation skills.
∑ Excellent listener. Empathetic to individuals concerns and directs necessary follow-up actions.
∑ Conveys information in understandable terms at all levels of the organization (internally and externally).
∑ Ability to match/reverse engineer products in the marketplace.
∑ Strong competence and technical background in flour, starch, leavening, hydrocolloids, fats & oil, spices and flavorings.
∑ Product development knowledge of batters and breading on a variety of substrates.
∑ Strong desktop applications competence (Excel, Access, Word & CM systems).
∑ Excellent project management skills.
∑ Excellent decision making skills.
∑ Ability to balance service and cost while meeting or exceeding customer expectations.
Personal and Social Competence
∑ High integrity and honesty, promoting trust in all actions.
∑ Responsive, with the ability to handle changing timelines and priorities.
∑ Assertive, energetic, and a self starter.
∑ Ability to work both independently and in a team environment.
∑ Ability to work in a food laboratory and manufacturing environment.
∑ Ability to travel up to 35% of the time and work a flexible work schedule.
∑ Ability to stand, bend, and lift product (up to 40 lbs)
MINIMUM EDUCATION AND EXPERIENCE:
∑ B.S. or M.S in Food Science or related field.
∑ 5+ years progressive product development experience specializing in batter and breading development.
∑ Working knowledge of Stage Gate commercialization process is desirable.
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