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
-Maintain accurate and detailed notebook of all lab
-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
-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,
-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
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
-Able to maneuver through the facility and perform the
functions of the job, with or without accommodation (standing, stooping, bending,
-Work variable schedule and extended hours as needed to
-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 30¿45F 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