Food Scientist – Cincinnati,
Salary:Not Specified Why?
POSITION SUMMARY: This position is responsible manage the
investigations, experimental design, formulation testing, decision making,
and commercialization of multiple new products and current product
optimization projects. The incumbent will work under the leadership of a
Group Manager. Able to gather input from internal and external sources to
Product Development • Direct the coordinated development of new products
and improvements of current products to deliver on objectives of the annual
business plans. Apply sound culinary techniques to design products with
consumer/customer valued attributes. • Lead multiple complex development
projects using detailed investigations, well thought out experimental
design, sound scientific techniques and data based decision making. •
Investigate for product and process challenges. • Work with other
departments (Manufacturing, Engineering, Maintenance, Quality and
Purchasing) to determine equipment, materials and processes necessary to
produce products to maximize capacity and optimize product quality and
differentiation. • Insure accurate product information input to Cost
Accounting to maintain the integrity of data entered into manufacturing
management systems. • Assure technically sound sensory panels are conducted
for product development, shelf-life studies, improving/maintaining present
products and competitive testing. • Identify and complete technical study
of ingredients, suppliers, co-packers relevant to meeting project
objectives and meeting Pierre standards.
Productivity and Cost Savings • Understand standard product cost models and
raw material markets. • Stimulate and coordinate cost savings projects.
Calculate total savings. • Carry out detailed investigations to advise the
Productivity teams in areas of product formulation and yields. Identify and
use different methods of creative idea generation by staff for new product
concepts or product improvements.
Target Market and Customer Understanding • Understand the needs of the
customer in the target market segments. Coordinate and participate in
product presentations. • Be knowledgeable on current market trends through
participation in food shows, sales meeting, technical presentations,
reviewing periodicals, and partnerships with suppliers. • Support sales and
marketing organization in idea generation, product usage opportunities.
Technical Expertise and Idea Generation • Maintain current technical
knowledge in regulations, new ingredients, processes, and equipment through
trade journals professional meetings, food shows and technical
representatives. • Know the competitive products in the marketplace. •
Recommend and advocate new product concepts which should be taken to next
level of development. • Evaluate relevant competitive products to determine
market opportunities for new products and application recommendations for
Regulatory Understanding • Maintain a working knowledge of current USDA,
FDA, FNS, and Canadian and Mexican regulations (as applicable to
assignments) as they relate to the food processing industry. Establish
knowledgeable contacts with expertise in USDA/FSA/FNS regulations. • Develop
and obtain approved labels for products developed. • Know how TQC and HACCP
programs affect new products. • Provide raw material information and
formula to Pierre regulatory leaders to create the nutritional analysis,
product analysis, and nutritional facts panels. • Know commodity
reprocessing regulations and how to enter information for End Product Data
Schedules as required for school feeding programs.
Relationships with Internal and External Resources • Understand the
capabilities of co-packers and plants within the company. Help select
co-packers with new capabilities meeting Pierre Supplier requirements.
Build relationships with resources within the co-packer organization and
keep current with needs and capabilities. Oversee the negotiation of time
schedules, product components, and costs with co-packers. • Participate in
sales meetings to educate sales personnel on technical issues and the New
Product Development Process. • Coordinate with Manufacturing and Accounting
the implementation of products in the process development program.
Participate in the setting of standards of new yields and throughputs. •
Communicate frequently with resource people related to the industry. 7.
Contribute to Department and Company Strategies, Objectives and Systems •
Contribute to the development of departmental objectives, standard
operating procedures and policies. • Coordinate and implement the training
of the product development staff. Act as a mentor for staff members with
less experience. • Participate in the prioritization of the product
development projects across the business units. • Coordinate and lead the
staff in the completion of support functions of the department such as
facilities management, equipment maintenance, coordinating meetings,
SKILLS, AND ABILITIES:
Technical knowledge and good reasoning abilities. 2. Mature, enthusiastic,
motivated contributor. 3. Effective written and oral communications skills.
4. Excellent PC skills with high level functional understanding of Word,
Excel, Project, Prism, BPCS and PLM systems. 5. Good organization skills
with the ability to plan projects/activities with a high energy level. 6.
Creative problem solving skills, sound judgment, and an orientation towards
innovation. 7. Profit oriented. 8. Ability to establish credibility with
others, as well as be decisive. 9. Ability to recognize and support the
organizations preferences and priorities.
B.S. or M.S. degree in Food Science/Food Technology/Animal Science or
related area with at least 3 to 5 years experience in the meat or food
industry. 2. Proven success as Development Technologist with experience in
multiple product categories. 3. Any equivalent combination of experience
and training that provides the required knowledge, skills, and abilities.