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Food Technologist - Bakery
Science – Northbrook, IL
·
Job ID:nest-00019311 ·
Date:03/31/2011 ·
Location:Northbrook ·
State:Illinois ·
Salary:Not Specified Why? Job Types: Baking, Food Technol/Scientists, Production Job Description Named one of 'America's Most Admired Food Companies' in Fortune
magazine for the twelfth consecutive year, Nestl?
USA provides quality brands and products that bring flavor to life every day.
From nutritious meals with LEAN CUISINE? to baking
traditions with NESTL? TOLL HOUSE?, Nestl? USA makes delicious, convenient, and nutritious
food and beverage products that enrich the very experience of life itself.
That's what 'Nestl?. Good
Food, Good Life' is all about. Nestl? USA, with
2008 sales of $10.0 billion, is part of Nestl? S.A.
in Vevey, Switzerland ' the world's largest food
company ' with sales of $101 billion. For product news and information, visit
Nestleusa.com or NestleNewsroom.com. EOE/MFDV
Nestle is an 'Equal Opportunity Employer' and is looking for diversity in
candidates in employment. POSITION
SUMMARY: Food
Technologist is an experienced professional in product development,
responsible for initiating, planning and executing projects in the area of
baking formulation and process development. The Food Technologist works
closely with other members of the research, product development, and quality
community including interaction with senior members of the organization.
Candidate will regularly interface with other departments, acting as a key
technological resource. Assuming a leadership role for complex technical
projects, skills are honed through on-the-job experiences and assignments
that provide exposure to the business categories, suppliers and the
manufacturing network of the Nestl? Pizza Division.
In addition, assignments are geared to train individuals on methods,
resources and systems that R&D uses to complete projects. PRIMARY
RESPONSIBILITIES: -
Develops project objectives and strategies in response to business
initiatives. - Conducts analysis of results and translates into actionable
recommendations. - Plans and organizes plant trials and consumer tests -
Understand, create, implement and modify product specifications, operating
techniques and procedures - Acts as a key member of cross-functional teams,
providing technical bakery expertise and appropriate linkages back to the RDQ
community. - Work with Operations to develop financially viable capital
requests - Actively participate as a member of plant start-ups teams - Assess
new/unique bakery ingredients or to find new uses for old ingredients -
Effectively network with other technical areas in formulating new bakery
products/processes and solve technical problems - Map best practices in
existing processes, cost optimize and add value to products - Acts as
resource and mentor to junior members of department, with possible
supervision of an intern or coop. Qualifications:
BS,
MS or PhD in Food Science/Engineering, Bakery Science or related field
Minimum 5 years food industry experience 2 years bakery product development
experience Candidates
must demonstrate: -
Advanced analytical skill, technical competence, and initiative - Systematic
approach to problem solving and business - Proven effectiveness in team
leadership, excellent communication and interpersonal skills - Ability to
lead multiple projects simultaneously, meet deadlines, and deal effectively
with a people from varying functions and levels - Leadership skills,
insightful technical judgment, creative judgment and a sincere interest in
R&D - Ability to plans and execute projects with a high degree of
autonomy. Competency
Guidelines: Equipment
-
Extensive knowledge of bakery equipment used on a daily basis. - Basic
familiarity with equipment used outside category - Ability to understand
equipment, control strategies, and lay out basic processes Specifications
-
Ability to negotiate with vendorsØ regarding technical information -
Good comprehension of process control capabilities Food
Science and Engineering -
Thorough knowledge of the interrelationship of product, process and packaging
- Thorough knowledge of ingredient functionality impact on physical,
chemical, stability, rheology attributes in dough and bakery products - Basic
knowledge of proteins,carbohydrates, hydrocolloids,
and lipids functionality - Thorough knowledge of product forms; emulsions;
dispersions, foams - Basic understanding of unit operations and engineering
principles - Ability to plan and design well thought out testing procedures
and anticipate next steps and potential problems - Basic knowledge of key
processes (mixing, emulsification, dispersion, conveyance, pasteurization,
concentration, separation, hydration) |
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