Responsible for assisting
with the R&D activity for the Wholesale Division, including the
development of new products which are assembled in our own production
ESSENTIAL FUNCTIONS AND
1. Work on assigned product
development projects for the company brand.
Contribute new product ideas.
Outsource finished goods as needed.
Build prototypes; validate functionality of prototype in production;
calculate prototype costs; sensory evaluation of prototypes; guide new
prototypes from bench top to production.
Coordinate microbiological testing of new items with Microbiologists.
Perform product reformulation.
Provide updates to Director of R&D.
Component evaluation: Provide feedback and maintain records.
Work with suppliers, brokers and sales to achieve successful new concepts,
directing flavor profiles and ingredients.
Perform technical analysis of Food Service Equipment (slicers, pumps, etc.)
and new ingredient applications.
Work with suppliers to develop raw material specifications (i.e. send
proper specification form to the supplier, monitor progress, review for
accuracy, distribute) for new ingredients.)
Initiate setting up new products in the JD Edwards system with Purchasing.
Participate in the company HACCP team.
Maintain shared file network for R&D folder (i.e. sample list,
nutritional summaries, etc.)
Run products on production floor.
2. Update and maintain recipe book and files.
3. Update, create and maintain nutritional and ingredient labeling.
4. Competitive analysis research completed as needed.
5. Conduct research studies including test design and written conclusions.
Support the Kaizen process by participating in teams and follow the team
Professionally represent R&D department and the company to the public
industry and government.
Participate in the strategic planning process for Marketing.
Cooperate with all aspects of the safety program at the company.
Make safety an important part of Best Practices.
Report hazardous conditions to my manager.
Work carefully and safely at all times.
Follow employer safety and health rules and regulations
Successfully complete the mandatory company quarterly Safety Training
sessions for the purpose of complying with both OSHA regulations and company
Bachelor Degree (Food
Science or Science degree) required.
2-5 years experience in food industry, specifically R&D
Experience in microwave product development and MAP packaging a plus.
Knowledge of Good Manufacturing Practices (GMPs), MAP (Modified Atmosphere
Packaging), NLEA (Nutritional Labeling Education Act) and FALCPA (Food
Allergen Labeling and Consumer Protection Act.)
Familiarity with Microsoft Office Suite.
Quality Control programs (HACCP, SSOP), Microbiology, Manufacturing,
Marketing and Kaizen methodology knowledge a plus.
PHYSICAL DEMANDS AND WORK
Mainly an office/desk
position using a computer and telephone with up to 25% of time spent in the
Must be able to work occasional extra hours and travel if necessary.
Must be able to work on multiple projects independently at one time, handle
deadlines, confidential information and interruptions in the work process.
Must be able to work well with various levels of employees and diverse
Must be able to withstand working in a cold and hot environment (-10° to
80° F) for extended periods of time.
Must be able to lift and carry up to 50 lbs (waist high.)
Character Attibutes: Highly
communicative, interactive, customer/vendor service oriented. Team player who
is flexible and desires fast paced, dynamic environment. Those who like large
corporate structure and multiple management layers need not apply.
Must be willing/able to
sample meat products.
To apply, please send your resume and salary requirements to
firstname.lastname@example.org. If you have any questions, call 763-546-0512.
Food & Beverage
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