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Director of Food
Science, Research & Development Indianapolis, IN About the Job Job Description JOB TITLE: Director, Food Science DEPARTMENT: Research & Development LOCATION: Clay Terrace REPORTS TO: CEO SUPERVISES OTHERS: Yes STATUS: Full-time, Exempt REVIEW DATE: August 8, 2012 SCOPE The Food Science Director leads the Research & Development
team to achieve the goals and objectives as set out by Company senior
leadership. The Director will be responsible for all aspects of the product
development cycle, turning ideas into prototypes and eventually, marketable
products. This role will contribute to an expansion of our product
development capabilities to create fast, flexible, innovative solutions in
the beverage and sweeteners categories as well as new product lines for
future growth. KEY RESPONSIBILITIES As part
of the senior leadership team, provide input into the strategic direction of
new product developmen t for the Company. Manage
the process of product development, overseeing all aspects. § Selection
of ingredients and formulations § Assessment
of technical and manufacturing feasibility § Food
safety review § Prototype
development § Consumer
testing § Product
scale-up Collaborate
with Operations and Quality to recommend quality control and manufacturing
processes for new products. Work with
Operations and Quality to manage the process of sourcing existing and
potential ingredients, qualify new ingredients or ingredient adjustments. Oversee
the development of accurate ingredient panel and nutritional information for
all products. Oversee a
process of constant monitoring of existing items in the marketplace to ensure
all products meet or exceed consumer expectations. Work with
marketing to ensure cost parameters on new products are met within agreed
guidelines. PHYSICAL DEMANDS · Must be
able to physically perform the functions of climbing, balancing, stooping,
kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting,
grasping, feeling, talking, hearing, and repetitive motions · Must be
able to work in a Laboratory/kitchen setting using lab instruments such as
scales, temperature probes and other basic and advanced lab equipment · Must be
able to sit for extended periods of time and interact with computers,
telephone and other electronic media · Must
possess visual acuity to document company records · Must be
able to lift 20 pounds · Must be
able to work extended hours, such as daily overtime and an occasional
weekends QUALIFICATIONS · A
Masters Degree in Food Science or related technical field is required. PhD
is preferred. · A minimum
of 10-12 years experience in food product
development, preferably in beverage and sweeteners, with a record of
increasing responsibility and success. · Strong
analytical skills and communication skills are essential. · Collaborative problem
solving skills are essential. · Demonstrate
a very high sense of urgency. Speed to market is critical. 1 This job description is intended to be a summary of the duties,
skills and duties required for the role. It is not intended to be an
exhaustive list. Duties will change as the needs of the business change. |
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