Senior Food Scientist Jobs

Overview:

The role will adhere to best-in-class methods and practices associated with new product development, formula renovation, cost savings initiatives, continuity of supply, and scale up to drive process effectiveness and product quality. Additionally, the role will help identify development opportunities and work collectively with the R&D SR. Managers to develop the team’s technical acumen (including mentoring and coaching). The role will also assist in formulating and administering division’s short and long range goals and objectives for business growth.

Responsibilities:

• Works in concert with Sales/Culinary/Customer to facilitate the development of new products or the duplication of target products to meet customer needs and to ensure compliance with established quality standards.

• Effectively leads new projects from the team’s initiation through transition to other functions with minimal assistance to ensure others are set-up up for success. This work could include creating and maintaining timelines, managing stakeholders, formulating, scale-up, finished product testing, and specification validation.

• Communicates outside business customer's requirements to various departments within GSF, such as PD, QA, and Manufacturing. Also, meets with customers to understand and verify their expectations, as needed. Acts as technical expert (SME) and liaison between customer and internal cross-functional groups

• Coordinates the presentation of new concepts and plays an integral role with the Sales team in executing the Customer Formula Selection Process. This includes presenting samples to the appropriate stakeholders for evaluation and following up with the appropriate GSF associates.

• Attends customer focus groups, assists with sensory testing, and provides support with miscellaneous projects as requested by GSF's customers.

• Supports balancing the creative process with decisions making through an understanding of changing situations and timelines.

• Identifies development opportunities and works collectively with the PD Sr. Managers to develop the team’s technical acumen (including mentoring and coaching). Provides timely technical advice and oversight to junior PD members.

• Leads the development of processes and tools with the help of Sr. Managers based on a Continuous Improvement mindset. Among many things, this aspect could include the development of Standard Operating Practices (SOPs), utilizing Lean and Six Sigma principles, and training others.

• Supports the development and execution of technical strategy. Advises Sr. Managers on technical barriers and opportunities. Provides ideas on potential solutions.

• Performs other related and assigned duties as necessary.

Qualifications:

• Bachelor’s or Master’s degree in food science, engineering, or related field of science from an accredited college or university.

• 5+ years of food research and development experience, with an understanding of food chemistry, food safety, and related regulations. Functional culinary knowledge. Must be able to ideate alongside and interpret culinary driven concepts. Must have excellent oral and written communication skills and experience in interacting with customers. Must have experience in project management and be able to collaborate with project teams and support groups. Extensive knowledge base in one or more of the following areas preferred: hydrocolloids, emulsions, salad dressings, dipping sauces, tomato paste based products, syrups, liquid product processing methods, and/or related technologies.

• Culinary acumen (J)
• Product development (E)
• Food chemistry (J)
• Food testing concepts and techniques (E)
• International export and food regulations (J)
• Food microbiology (J)
• Sensory analysis (E)
• HACCP programs and related food safety regulations and processes (E)
• Food safety concepts and techniques (E)
• Raw material/product interaction (J)
• Food processing equipment (J)

Skill and Abilities

• Experience in designing, planning, and executing successful design of experiments (DOE)
• Expert problem-solving skills.
• Strong Scientific and statistical skills

• Translate culinary direction into feasible formula and process: Should have a broad understanding/familiarity with the culinary function coupled with the ability to transform information from that function into an operationally feasible formula and technical process.
• Experience in method development to measure critical quality properties to achieve sustainable results.
• Act in accordance with GSF’s Values and Creed
• Effectively utilizes the MS Office Suite (Word, Excel, PowerPoint, and Outlook).
• Ability to learn other key PC software, including systems housing technical specifications, ERP reporting, communication/file sharing programs (such as Teams, SharePoint, OneNote, etc…). and shared project management tools.