Food Technologist
Seviroli
Foods - Garden
City, NY 11530
Created on Mar 18,
2011 Job Summary: This hands-on position will be responsible for working
closely with the corporate culinary chef, production management personnel,
engineering, purchasing and QA departments. Will develop, maintain and
improve formulations for all new and existing products. Create and maintain
product bulletins containing ingredient declarations and nutritional facts. Main Job Tasks and Responsibilities ·
Collaborate with Corporate Culinary Chef to
create recipes that fit customer criteria and conform to FDA and USDA
standards for labeling ·
Convert culinary recipes into batch
formulas for trialing and costing, and into factory formulas for Production. ·
Work with Production, Engineering, Sales
and Finance to develop process / product improvements that result in product
quality improvements and / or cost savings. ·
Work with Finance to determine initial
costs of formulas, then work with Chef to adjust
ingredients as necessary to meet cost targets. ·
Attend all new product trials in factory.
Document products and processing methods used, yield analysis, any production
issues encountered. Assist plant personnel as necessary. ·
Organize samples, plant trials, others as
needed for microbiological / chemical analyses / shelf life determination. ·
Conduct and document ongoing organoleptic
analysis of all new trialed products. ·
Determine calculated nutritionals on all
trialed products using Genesis software ·
Organize ingredient information,
nutritional information and heating instructions for product labels. ·
Create “in-house” printed labels, and proof
“outside” printed labels. ·
Co-ordinate USDA application process for
label approval ·
Support Production at all New Product
launches Minimum Qualifications: ·
4 Year Degree in Food Science or Food
Technology required ·
Knowledge of food processing methods ·
Basic knowledge of food microbiology ·
Knowledge of ingredient functionality (eg: Starches, gums and cheeses) ·
Knowledge of labeling regulations, FDA and
USDA ·
Knowledge of sensory analysis ·
Strong knowledge and / or training in HACCP
principles ·
3-5 years Food Processing Experience and
food formulation, preferably in Frozen Foods ·
Culinary Experience beneficial ·
Experience with product costing preferable Technology ·
Competency with Microsoft Excel ·
Capability in the use of nutritional
software a must (eg: Genesis) |
Copyright (C) All rights
reserved under FoodHACCP.com
If you have any comments, please send your
email to info@foodhaccp.com