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JOB
TITLE: Food Scientist I
REPORTS TO: Team
Leader - R&D
STATUS: Exempt
JOB PURPOSE: This position is responsible
for the design, development and commercialization of dry mix blends
including bakery mixes, coatings, beverage, spice and seasonings and others
as deemed necessary. This position
will work closely with key customers in product development and scale up.
RESPONSIBILITIES
AND INFLUENCE:
· Develops bench top formulations
for new product development, product enhancement, optimization and process
improvement.
· Manages the project plan, schedule
and resources to meet the development objective.
· Manages the commercialization
process through manufacturing and customer’s application.
· Presents new products, technical
solutions and optimization opportunities to R&D, sales and key
customers.
· Provides test directions and
specifications on new products that measure key functional and sensory
attributes.
· Provides technical support to
customers, sales & manufacturing.
· Maintains key account
relationships.
· Supports cost saving initiatives
through ingredient, product & process optimization.
· Utilizes outside technical
resources, information and vendors for innovation, optimization and
improvements.
· Performs other duties as assigned.
ESSENTIAL
FUNCTIONS, SKILLS AND
ATTRIBUTES:
Leadership
·
Ability to take
appropriate action to mitigate impact of problems (prediction,
identification, isolation, containment)
· Creates an environment that
encourages and rewards teamwork and collaboration, both internally and
externally.
· Excellent problem solving
skills. Ability to view the problem
as whole and to work with others to solve. Strong analytically.
Communication
·
Strong written, oral,
and facilitation skills.
·
Excellent
listener. Empathetic to individuals
concerns and directs necessary follow-up actions.
·
Conveys information
in understandable terms at all levels of the organization (internally and
externally).
Technical
Capability
·
Development
experience in multiple product categories: dry mixes, coatings, beverages,
baking, spice and seasoning.
·
Ability to
match/reverse engineer products in the marketplace.
·
Strong competence and
technical background in flour, starch, leavening, hydrocolloids, fats &
oil, spices and flavorings.
·
Experience in product
scale up and comfort in manufacturing environment is critical.
·
Systems thinker;
understands the linkage of activities during commercialization and
principles of design for manufacturing.
·
Strong desktop
applications competence (Excel, Access, Word, Powerpoint.)
·
Excellent project and
time management skills.
Self-directed with minimal supervision.
·
Excellent decision
making skills.
·
Ability to balance
service and cost while meeting or exceeding customer expectations.
Personal
and Social Competence
·
High integrity and
honesty, promoting trust in all actions.
·
Responsive, with the
ability to handle changing timelines and multiple priorities and multiple
projects.
·
Assertive, energetic,
and a self-starter.
·
Ability to turn
around projects at a very rapid pace.
·
Ability to work both
independently and in a team environment.
·
Ability to work in a
food laboratory and manufacturing environment.
·
Willingness and
ability to travel and work a flexible work schedule.
·
Ability to stand,
bend, and lift product (up to 50 lbs)
MINIMUM
EDUCATION AND EXPERIENCE:
·
B.S. or M.S in Food
Science or related field.
·
5+ years progressive
product development experience in dry mixes. Focus on bakery items, coatings and
beverages.
·
Working knowledge of Stage
Gate commercialization process is desirable.
The
policy of Continental Mills, Inc. is to hire, train, and promote all
persons in all job groups in accordance with law, without regard to race,
color, religion, sex, age, marital status, presence of sensory, mental or
physical disability, Vietnam veteran, or national origin.
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