Our client is a top US food producer of name-brand packaged and frozen foods. They are also one of the country’s largest food service and food manufacturing suppliers, offering convenience foods and ingredients. They currently have a new opportunity for a Food Scientist – Meat at their facility located in the Midwest.
Position Summary:
Drive projects across all business platforms to contribute significantly, directly, and continually to the attainment of business results through the generation and application of advanced, specialized knowledge in meat technology. Execute research to establish specifications for meat items used in all products using comprehensive and detailed knowledge of the properties of both meat products and finished consumer products, namely:
• An in-depth knowledge of the attributes of the meat product manufactured;
• Knowledge of raw material components, their variability, and synergistic effects on finished product;
• Knowledge of those product attributes that vary during production;
• Knowledge of the relationship between production variability and consumer acceptance;
• Identification of the tolerable limits (levels/intensities) of product variability in each attribute which provide expected consumer acceptance and allow meals plants to be efficient in manufacturing;
• Knowledge of competitive set for each line of business;
• Development and commercialization of meat items, working within and outside of Company plants, to meet specifications established above.
Position Responsibilities:
• Independently develop technical work plans and execute projects.
• Be a leader in working with external vendors for identification and evaluation of new food/meat ingredients and/or processes for use in the manufacture of Company’s products.
• Drive both long and short-term projects to identify and study critical variables Company can use to improve current products and create new products.
• Recommend and champion changes to current products to achieve opportunities for competitive market advantage and improvement of consistency to the consumer.
• Adhere to project timelines, ensuring projects proceed according to plan.
• Provide sound data to support business decisions.
• Coordinate and execute pilot and plant trials and product start-ups.
• Develop and issue consumer-based specifications for formula, processing and raw ingredient specifications.
• Apply knowledge of technical field of work and maintain awareness of technical developments in field.
• Assist with identification and development of ideas for technology improvements / cost savings.
• Prepare and present technical reports/results, both written and oral, to associates, peers and occasionally to management with clear, concise, topline summary/abstract.
• Comprehends cost structure and business objectives.
Position Requirements:
• BS in Food Science or related field required; MS preferred.
• Minimum of 2 years’ work experience.
• Effective understanding of principles of scientific investigation and temperament suited to the practice of diligent observation.
• Demonstrated ability to communicate well and to effectively interact with and influence others to accomplish goals.
• Frequent travel, including flying to all parts of the U.S. and possibly overseas.
• Proven ability to trust and rely on others, to display can-do attitude even when going gets rough, and to continually be personally accountable.
Physical Requirements:
• Ability to lift up to 60 lbs. on a regular basis.
• Drive a Company or rental automobile 4 – 6 hours as needed.
• Use of pilot plant equipment.
• Exposure to manufacturing environments for periodic extended work days, to include: loud noise, heat, cold, wet and slippery conditions.
• Ability to move safely and freely around machinery in both manufacturing and pilot plants.
All applicants for this position must be authorized to work in the United States now and in the future without requiring sponsorship.
For additional information, please contact Susan Canarick, (954) 428-3888 or susanc@foodscience.com.