Food Technologist – York, PA
Food Technol/Scientists, Research & Development
Applies scientific and engineering principles in research,
development, production technology, quality control, packaging, processing,
and utilization of confectionery products by performing the following
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.
Other duties may be assigned.
Conducts basic ingredient and new product research and
development of foods with an emphasis on milk caramel and taffy
Develops new and improved methods and systems for food
processing, production, quality control, packaging, and distribution.
Studies methods to improve quality of foods such as flavor,
color, texture, nutritional value, convenience, or physical, chemical, and
microbiological composition of foods.
Develops food standards, safety and sanitary regulations, and
waste management and water supply specifications. Conducts label and nutritional statement
Tests new products in test kitchen and develops specific
processing methods in laboratory pilot environment. Makes preparations for introduction of
new products into manufacturing startup.
Confers with customers, process engineers, flavor experts,
packaging and marketing specialists to resolve problems and troubleshoot
Manages and maintains formulary database and required
Assists and/or fills in for Product Development Manager in
product scale up projects and as needed.
SUPERVISORY RESPONSIBILITIES -
QUALIFICATIONS To perform this job successfully, an individual must be able to
perform each essential duty satisfactorily. The requirements listed below
are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with
disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
BS degree in Food or Dairy Science required. One to three years of experience in candy
or food manufacturing. Must be proficient on a PC and Windows Based
programs such as Outlook, Excel and Word.
Ability to read and interpret documents such as safety rules,
operating and maintenance instructions, and procedure manuals. Ability to write routine reports and
correspondence. Ability to speak
effectively before groups of customers or employees of organization. Fluent in the English language.
Ability to add, subtract, multiply,
and divide in all units of measure, using whole numbers, common fractions
and decimals. Ability to compute
rate, ratio, and percent and to draw and interpret bar graphs.
Ability to solve practical problems and deal with a variety of
concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral,
diagram or schedule form.
CERTIFICATES, LICENSES, REGISTRATIONS
Maintain active involvement with local and national
confectionery and processing organizations, such as PMCA, NCA, PMMI, AACT,
PHYSICAL DEMANDS - The physical demands described here are representative of
those that must be met by an employee to successfully perform the essential
functions of this job. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is
frequently required to stand; walk; use hands to finger, handle, or feel;
reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to
sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or
move up to 30 pounds. Specific vision abilities required by this job
include close vision, distance vision, color vision, depth perception, and
ability to adjust focus.
WORK ENVIRONMENT - The work environment characteristics described here are
representative of those an employee encounters while performing the
essential functions of this job. Reasonable accommodations may be made to
enable individuals with disabilities to perform the essential
Working conditions are a combination of plant and office
environments. While performing the
duties of this job, the employee is frequently exposed to moving mechanical
parts and extreme heat. The employee
is occasionally exposed to wet and/or humid conditions; high, precarious
places; toxic or caustic chemicals; and risk of electrical shock. The noise level in the work environment
is usually loud. Exposure to office