Senior Level Food Technologist –
Chocolate –
|
|
|
Company:
People
Science
Use
one of the above methods to apply for this job. |
·
Job ID:
·
Date:09/19/2008
·
Location:
·
State:
·
Degree:B.S./B.A.
·
Major:Food Science
Salary/Compensation:
100,000-125,000
Job Types:
Flavorist, Food Technol/Scientists,
Sensory - R & D
Job Description
Provide technical leadership, service and systems
end-to-end product & process support to Manufacturing, Global Alliances
and/or other R&D Depts within XXXX
Under
minimal direction, assumes primary responsibility for undertaking and executing
fundamental applications research and development projects of significant
importance, complexity, and scope with emphasis on solution of practical or
theoretical problems where precedents may not exist. Supervises and coordinates
the development, evaluation and applications efforts of projects having a major
impact on the Company's current and/or future business interests. Undertakes
product and process improvement projects as assigned, routinely initiating own
projects and recommending termination of projects that are not consistent with
the company business or technical strategic initiatives. Independently
determines technical approaches to be explored as they apply to assigned
project or self-initiated projects. Establish objectives and approaches to
execute projects for self and junior level professionals. Secure appropriate
information as necessary. Solve problems through expert level application of
knowledge, experience, original thinking, and testing of hypothesis.
Responsible for operation of manufacturing equipment for testing, optimization and
training as required. Evaluate results, draw conclusions, make recommendations
from data and implement change if approved. Under minimal direction, act as
consultant throughout the Company on problems within Chocolate and
Confectionery area of expertise and make authoritative technical
recommendations regarding projects to be undertaken and implementation of
results.
May participate in the development and implementation of product
line extensions and processes. Interact closely with company wide, Sr. level professional
and managerial staff in Manufacturing, Global Alliances, Marketing, Quality and
Regulatory Compliance, Research/Development, Legal and Procurement departments
regarding technical or practical problem solutions, the identification and evaluation
of projects and decision-making on next steps.
Interact
with other industries, institutions or licensee's as required to exchange
information and ideas in area of expertise. Provide leadership and instruction
to technicians and professionals assigned to assist on a project and provide
coordination of efforts of other members of the project team as is necessary.
May be responsible for all phases of an improvement/development project or
program..
The
incumbent is a fully competent technical resource in a specific or specialized
field of two or more of the sciences being fully knowledgeable and conversant
with the scope and potentialities of that field. Recognized
as a company-identified Chocolate and/or Confections expert and acts as a
consultant throughout the Company on problems within area of expertise. Makes authoritative technical recommendations regarding projects to
be undertaken and implementation of results.
Education/
Experience:
Bachelor's
Degree in Food Science, Chemistry or related science plus 12 years of
applicable work experience, or a Master's Degree with 10 years applicable
experience. Related training in confectionery, chocolate and food science
beneficial.
Work
experience must be in a multi-plant / multi-product foods manufacturing and
technical environment with at least 6 years in the confectionery and chocolate
industry.
(214777)
___________
Copyright (C) All rights reserved
under FoodHACCP.com
If
you have any comments, please send your
email to info@foodhaccp.com
