Food Technologist/Chef Mullins, SC


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Company: SOPAKCO

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         Job ID:



         State:South Carolina


         Major:Food Science/Culinary

         Salary:Not Specified   Why?

Job Types:

Culinary, Food Technol/Scientists, R&D Manager

Job Description


Job Title: Food Technologist/Chef Department: Research and Development Reports To: Director of Research and Development

Position Summary: Responsible for developing and controlling formulations and manufacturing procedures for SOPAKCO, with an emphasis on new product development. Responsible for developing retorted or other heat processed products for both government and commercial accounts. Responsible for trouble shooting production issues and giving guidance for solving these issues.

Minimum Job Requirements:

1. Education and Experience: ? B.S. in Food Science or, related culinary degree required would prefer a minimum 5 years industry experience ? Skilled in menu development within budgeted food costs

2. Specialized Knowledge: Food Science Knowledge (Food Processing, Preservation, Food Chemistry, Ingredient Technology, Government Regulations {both FDA and USDA}, Good Manufacturing Practices, Good Laboratory Practices)

3. Specific Knowledge: Computer Skills (Microsoft Word, Excel, Access, Outlook; Preference for candidates with experience using Genesis and ERP programs); Culinary Skills; Problem Solving Skills; Communication Skills; Sensory Skills; Team Building Skills; Organization Skills; Preference for candidates with Experience, Knowledge, or Education in Retort or Canned Processes

4. Essential Functions: ? Ability to develop prototypes, and then scale up to pilot plant and production levels for shelf-stable side dishes and entrees ? Coordinate and provide technical direction, including the development of formulations, procedures, and specifications, for all plant trials and start-up items ? Write ingredient, nutrition, and allergen statements for new products and changes in existing products ? Product demonstrations and cuttings to upper management of new products, reformulations, and ingredient substitutions ? Carefully record and analyze data from experiments, and keep electronic files and/or hard copies of data, which can be retrieved at a later date ? Support Production with Cost Reduction Efforts by evaluating alternative vendors and ingredients

5. Working Conditions: Kitchen Laboratory, Pilot Plant, Manufacturing, and Warehouse Environments with variable temperatures

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 regularly required to use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to stand; walk; and stoop, kneel, crouch or crawl. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to ten pounds, frequently lift and/or move up to fifty pounds, and occasionally lift and/or move more than one hundred pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Recent Food Manufacturing Required - Please make sure that your email or resume shows that you worked in a food manufacturing factory so that it is not deleted.

Interested candidates should submit a confidential resume with salary history. Fax (843) 479-3758 or e-mail

See below for: Voluntary Self-Identification Form

EEO/M/F/D/VEVRAA SOPAKCO Voluntary Self-Identification Form SOPAKCO is an equal opportunity employer with a policy of non-discrimination. As a federal contractor, SOPAKCO must comply with federal regulations pertaining to affirmative action. Government agencies require reports on status of applicants. This data is for analysis and affirmative action only. Submission is voluntary. Failure to supply this information will not jeopardize or adversely affect any consideration you may receive for employment or later advancement in employment. Decline: ________ Sex: ____ Male ___ Female

Race/ethnicity: ___ Hispanic or Latino A person of Cuban, Mexican, Puerto Rican, South or Central American, or other Spanish culture or origin regardless of race. ___ White (Not Hispanic or Latino) A person having origins in any of the original peoples of Europe, the Middle East, or North Africa. ___ Black or African American (Not Hispanic or Latino) A person having origins in any of the black racial groups of Africa. ___ Native Hawaiian or Other Pacific Islander (Not Hispanic or Latino) A person having origins in any of the peoples of Hawaii, Guam, Samoa, or other Pacific Islands. ___ Asian (Not Hispanic or Latino) A person having origins in any of the original peoples of the Far East, Southeast Asia, or the Indian Subcontinent, including, for example, Cambodia, China, India, Japan, Korea, Malaysia, Pakistan, the Philippine Islands, Thailand, and Vietnam. ___ American Indian or Alaska Native (Not Hispanic or Latino) A person having origins in any of the original peoples of North and South America (including Central America), and who maintain tribal affiliation or community attachment. ___ Two or More Races (Not Hispanic or Latino) All persons who identify with more than one of the above five races. Please identify where you learned about an employment opportunity with this organization. ____ Newspaper ad ____ Employee referral ____ Recruiter ____ Other ____ Tech school/college placement ____ Temporary service ____ State employment service



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