Our client is a family-owned global food company defined by innovation and an unparalleled commitment to treating its customers, associates, and communities the same way… like family.
PURPOSE STATEMENT
The Sensory Director will lead the Sensory Evaluation function and is responsible for planning, influencing and executing sensory research in accordance with business strategies and plans and in partnership with cross functional stakeholders. The role is both managerial, coaching and directing staff; and technical, embedding sensory best practices into the organization.
KEY ACCOUNTABILITIES/OUTCOMES
Strategic Planning – Develops sensory strategy, aligned with organizational goals by partnering with Marketing and R&D.
Leadership – Leads sensory scientists and technicians as manager and technical coach.
Planning – Plans and executes (through self or others) sensory programs and projects aligned with organizational goals.
Resource Manager – Establishes resource (people, budget and supplier) requirements to meet business needs and manages appropriately.
Influencer – Demonstrates the value of sensory programs to senior leaders and influences decision making in routine and difficult situations.
Collaboration – Drives effective cross-functional linkages and partnerships in order to deliver business goals.
Knowledge Management – Develops and maintains systems for tracking sensory information; and writes key reports on sensory studies, results and conclusions.
Stays current on applicable new sensory methods, technology, and industry trends and their impact on technical and business needs; and actively pursues professional development opportunities.
Teacher – Maintains and disseminates up-to-date technical sensory knowledge with organization and staff.
Coach – Develops direct reports.
KNOWLEDGE/SKILLS/EXPERIENCE
Minimum bachelors level in food science, psychology, consumer science or related (Masters preferred).
Minimum 10 years’ experience in sensory evaluation with emphasis in food products
Minimum 8 years’ experience directly managing a sensory staff and sensory lab.
Mastery in Discrimination, Acceptance, Descriptive Analysis and consumer testing tools and techniques.
Mastery in proper food handling, food safety, and sanitation practices necessary to conduct consumer panel sensory evaluations.
Competency in relevant sensory data collection and analysis programs and statistics.
Proven track record in the application of sensory science in a commercial environment for new product development, quality improvement and cost improvement.
At least 3 years’ proven experience in leading a sensory team and partnering with individual stakeholders and project teams to drive sensory research aligned with organizational goals.
Ability to translate technical findings into leverageable insights and action plans.
Proven ability to anticipate and solve complex problems related to sensory function.
Maintains proficiency in technical advancements in sensory, and able to acquire and deploy new skills.
Excellent written and oral communication skills; especially skilled at translating sensory test protocols and test results into layman’s terms for effective cross-functional understanding through oral presentations and written reports.
Proven ability to influence decisions cross functionally..
Understands and can effectively deploy risk management strategies for consumer and sensory research.
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 Moira McGrath, (954) 428-3888 or moira@foodscience.com