Description: Description: C:\Users\pmgray.AD\Documents\FoodHACCP\indexcopynews_files\title2.gif

Food Technologist – Burlington, WI


Job Number: nest-00023014
Confections & Snacks
Operations
Burlington WI

POSITION SUMMARY:
Support the TAD team and Confections division though the development of new products per product development project briefs. Participate with leading cost savings initiatives, and process & product improvements. Collaborate with cross-functional teams lead by the factory, head office or other Nestlé organizations (NBI, EMD, PTC.) and represent the technical function.

PRIMARY RESPONSIBILITIES:
Support the Division's key objectives under Execution, Innovation and People:

Execution:
Actively participate and lead improvement initiatives aimed at increased product quality and consumer satisfaction, process efficiency and reduced production and product costs.
Coordinate and assist in factory trials for products and process changes. Provide 'on-line' technical assistance to Nestlé factories and Affiliates, customer facilities and contract manufacturers to increase process and product performance. Organize and conduct shelf live studies as required on new products or products that may be influenced by changes to formulation, process and packaging.

Innovation:
Develop laboratory scale new product concept samples applying food science skills. Utilize existing pilot plant processes and procedures to produce product for market research and/or test market. Assist in the industrialization of new products and processes in various Nestle or co-manufacturing locations. Travel is required.

People:
Full participation in BBS initiatives, performance evaluation systems, mandatory compliance training related to the Nestle principles and locale regulations. Collaboration with cross- functional team members in accordance with the leadership framework competencies to ensure productive and efficient work environment. Adopt and utilize Nestlé processes and systems (SAP, NPDI, NEL....). Assemble necessary documentation (PMD, PM.) as required to maintain efficient communication, NQMS compliance and a base for continuous improvement.
Utilize computer and mathematical skills for project management and project documentation purposes (min. Word, Excel, basic statistics).

REQUIREMENTS AND MINIMUM EDUCATION LEVEL:

B.A. in food science or equivalent.

EXPERIENCE:

2-3 years of product development or factory experience, preferably in confections or confections-related fields. Experience in chocolate confections is ideal.

SKILLS:

Advanced math skills and computer skills in Word and Excel. Hands on cooking and baking skills as it relates to use of kitchen appliances and tools as well as basic analytical instruments such as scales, thermometers, calipers/micrometers, refractometers. Good understanding of food safety principles (GMP).

Apply Here

 

 

 

 

 

 

 

 

Main Page

Description: Description: setstats            Copyright (C) All rights reserved under FoodHACCP.com

            If you have any comments, please  send your email to info@foodhaccp.com