|
Partner Healthcare provides full
service consulting, contract-to-hire, and full time direct hire career
opportunities for industry professionals and staffing solutions for
companies. Our clients include Fortune 500, medium and emerging
companies across a variety of industries. We have just the right
opportunity for you.
As professionals averaging over 10 years of direct experience in the
industry, we're better able to prepare you for your next venture. We
meet with you face to face, assess your goals, interests, experience,
and preferences.and then we get to work. Our recruiters have been in
your shoes and can help you find the right fit the first time.
One of Partner Scientific's clients
in the Cincinnati, OH area is looking for a talented Food
Scientist/Project Leader:
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 solve issues.
ESSENTIAL JOB FUNCTIONS:
(Listed in order of importance and/or
frequency)
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
current products.
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.
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, preparing training.
KNOWLEDGE, SKILLS, AND ABILITIES:
1. 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.
EDUCATION AND EXPERIENCE:
1. 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.
Any equivalent combination of
experience and training that provides the required knowledge, skills,
and abilities.
|
