Food Technologist - Bases,
Shelf-Stable, and Handheld – Solon, OH
Technical Services & Manufacturing
Relocation: Availability of relocation assistance for this position
is yet to be determined.
Provides technical product development knowledge and services to support
the development of new or improved products and processes for Bases, Shelf
Stable and Hand Held food categories with special emphasis on Base
Technology (including ambient, refrigerated and frozen products). Manages
multiple projects from bench top product development through pilot plant
trials and factory scale up.
Responsible for managing Nestle Professional projects from concept
development through commercialization. Major responsibilities include but
are not limited to:
' Develop new products for Nestle Professional, with emphasis on ambient
and refrigerated bases and concentrates but including other shelf stable
technologies. Prioritize, design, and evaluate testwork for quality,
feasibility, and cost effectiveness.
' Provide maintenance support for existing products by reformulating due to
ingredient/processing issues, evaluating products and conducting difference
' Manage product development test kitchen activity to quickly meet customer
requests and conduct bench top work as needed to evaluate recipes and
processes or when required to meet timelines.
' Coordinate and execute test kitchen and pilot plant tests, shelf life
tests and initial product scale-up activities.
' Work with L.J. Minor factory and co-packers to coordinate trials and
production scale-ups and travel to co-packers and client facilities to
provide technical support.
' Complete required documentation and paperwork including scale up packets,
label information, new product and ingredient information and processing requirements.
' Participate in team panels and meetings as well as individual development
Other projects and duties as assigned.
REQUIREMENTS AND MINIMUM EDUCATION LEVEL:
Requires a B.S. in Food Science/Technology or related science.
4 years product development experience as well as exposure to factory;
related product experience highly desirable.
' Strong project management and organizational skills are necessary, as
well as good communication skills.
' Food science technical skills and creative culinary skills are required.
Must be experienced in food product development.
' Candidates must be able to thrive in a fast-paced, multi-project/task
environment and possess ability to move between product categories and
adapt easily to customer's changing needs.
' Must be comfortable working in a production facility.
' The individual must have good creative, problem solving and
organizational skills, as well as good communications skills and teamwork
' Individual must be able to work independently while able to support the
overall objectives of a team.