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R&D Technician II


Manufacturing Admin Location

4710 N. Pan Am Expressway

San Antonio






OBJECTIVE: Assist R&D Team with creating and maintaining high quality, innovative foods through research and development activities.

Essential Functions / Process Responsibilities include the following; other duties may be assigned as necessary
-Team Skills: Partner responsible for fundamental understanding and basic participation within a team environment through division and plant team orientation, safety and quality training.
-Trained in safe handling of chemicals used for sanitation at Plant Level.
-Executes routine technical lab activities under limited supervision
-Maintain accurate and detailed notebook of all lab activities.
-Apply a thorough understanding of processes and tools used to produce prototypes of self-manufactured products.
-Must be able to use math and/or batching tools to scale batches for appropriate application (lab, pilot, production)
-Maintain appropriate levels of inventory such as: raw ingredients, packaging, supplies and others as designated
-Responsible for lab preparation to include sourcing of ingredients and equipment for prototypes.
-Clean and maintain "Pilot Equipment"
-Interface with vendors to include ordering, tracking, pricing, and related documentation for ingredients.
-Collaboration with Operations, QAEA, OB, and Procurement as needed to establish plant trials, shelf life studies, cuttings, ingredient needs, etc.
-Write Test Requests for plant trials of various products
-Create NLEA labels using Genesis Software
-Write and update OB Specifications
-Apply knowledge of the NLEA in review and approval of packaging
-Utilize In-House systems to collect and report data required by leadership (BI, Axapta, Finnet, Sharepoint)

Education and Experience preferred
-Bachelor's Degree Preferred (3-5 years of R&D experience can be substituted)
-Basic organization skills
-Basic Math skills (+,-,*,/)
-Effective communication skills (written and oral), including basic presentation skills in small group settings.
-Basic computer skills (i.e., Excel, Word, Outlook, in-house systems)
-Coursework or practical experience in food science, quality management, or other sciences.
-Demonstrated ability to solve routine problems.
-Knowledge and maintenance of Good Manufacturing Practices (GMP's)

Physical and Other Requirements
-Travel by car or airplane with overnight stays
-Lift 20 lbs or more on a regular basis and up to 50 lbs on an occasional basis
-Able to maneuver through the facility and perform the functions of the job, with or without accommodation (standing, stooping, bending, etc.)
-Work variable schedule and extended hours as needed to complete projects
-Able to work in wet, cold, or hot environments depending on plant location, where temperatures are as listed below:
-Snacks - temperature controlled environment that ranges from 80 to 100F
-Floral - temperature controlled environment that ranges from 32 to 42F
-Meat - routinely 3045F in cold and wet environment, occasional (-)20 or 85F in certain areas
-Milk - Routinely 60-80F in wet environment, occasional 38F or 85F in certain areas
-Ice Cream - Routinely 60-80F in wet environment, occasional (-)40 or 38F in certain areas



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