Food Technologist - Illinois
Position Summary: Work with the
Executive Chef and the new product development team to develop new,
innovative pizza, sandwich and dough enrobed products. Partner with quality
assurance, sales, engineering, operations and purchasing to establish
ingredients, technical information, formulations and
operations/manufacturing requirements to produce new products.
· Assist in development
of bench-top product prototypes based on criteria provided by executive
chef and the new product development team.
· Coordinate customer
product presentations and internal cuttings.
· Follow-through on
various sample refinements based on sales, marketing and customer feedback.
· Manage resources to
improve the quality and speed of new product development.
· Assist with
coordination of sourcing raw materials for bench-top samples and initial
· Oversee initial
production runs of new products and testing runs.
· Participate in project
· Research ingredients
cost, manufacturing cost and quality issues to ensure prototype products
have a high probability to meet criteria upon scale-up.
· Work with R&D,
executive chef, QA, production and purchasing to ensure all information is
received, understood and within the parameters of company and regulatory
· Analyses available
data to make informed decisions.
· Able to multi-task and
manage competing priorities to meet or exceed expectations.
· Effectively copes with
change and able to give and receive feedback.
· Drives continuous
improvement and able to motivate others.
· Committed to
organizational success and takes ownership for results.
· Effective oral and
written communications across functions.
· Able to develop
interpersonal relationships to achieve goals.
Skills and Knowledge:
· Bachelor�s degree in Food
Science, Food Technology or related area.
· 3-5 years in food
· Knowledge of current
food industry trends including food and packaging processing methods and techniques.
· Proficiency in the use
of MS Office products including Word, Excel, PowerPoint and other software
specific to function.
· Ability to effectively
use typical lab and kitchen equipment.
· Appreciation for and
demonstration of the scientific method in work conducted.
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