|
Named one of 'The
World's Most Admired Food Companies' in Fortune magazine for fourteen
consecutive years, Nestle provides quality brands and products that
bring flavor to life every day. From nutritious meals with LEAN CUISINE
to baking traditions with NESTLE TOLL HOUSE, Nestle USA makes
delicious, convenient, and nutritious food and beverage products that
make good living possible. That's what 'Nestle. Good Food, Good Life'
is all about. Well-known Nestle USA brands include: NESTLE TOLL HOUSE,
NESTLE NESQUIK, NESTLE COFFEE-MATE, STOUFFER'S, LEAN CUISINE, HOT
POCKETS and LEAN POCKETS brand sandwiches, NESCAFE, NESTLE JUICY JUICE,
BUITONI, DREYER'S/EDY'S, NESTLE CRUNCH, NESTLE BUTTERFINGER, WONKA,
DIGIORNO, TOMBSTONE and CALIFORNIA PIZZA KITCHEN frozen pizza. Nestle
USA, with 2010 sales of $10.4 billion, is part of Nestle S.A. in Vevey, Switzerland ' the world's largest food
company with a commitment to Nutrition, Health & Wellness ' with
2010 sales of $105 billion. For product news and information, visit
Nestleusa.com or NestleNewsroom.com.
Candidate will
work in Product Applications Department (PAD) and provide Food Science,
Culinary and Project Management experience to design and develop new
products and to improve existing products, ingredients and processes.
Responsibilities include:
Develop new products and line extensions and manage product development
activities (design test work, obtain resources, evaluate results with
team and determine direction, maintain appropriate records of work)
from concept through commercialization that meet project deadlines.
a. Design and conduct test work.
b. Coordinate the tasks of other departments (Marketing, NBS
Purchasing, QA, Regulatory, Engineering, Finance, Operations, and
Contract Manufacturers) to meet project goals and to manage the project
timetable.
c. Contribute to departmental systems such as GLOBE and nutritional
databases and suggest systems process improvements as well as cost
savings efficiency improvements.
Lead and manage interdepartmental and cross functional project teams of
moderate complexity, scope and size.
Participate in team and departmental activities such as panels,
meetings, committee and administrative obligations (phones/email).
'Train/Mentor new personnel. Give advice for test work direction.
'Maintain technical skills and personal improvement through completion
of appropriate training.
'Maintain and improve culinary expertise by attending in house culinary
programs and/or supporting culinary presentations.
|
