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Food Technologist/Chef –
Mullins, SC
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Job ID: ·
Date:12/08/2009 ·
Location:Mullins ·
State:South Carolina ·
Degree:B.S./B.A. ·
Major:Food Science/Culinary ·
Salary:Not Specified Why? Job Types: Culinary, Food
Technol/Scientists, R&D Manager Job Description FOOD TECHNOLOGIST/CHEF 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 www.bbillingsley@sopakco.com 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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