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 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
