Job Description

SUMMARY:

We are seeking a talented and passionate Food Technologist/Food Scientist to join our team. This position is an entry-level product development role focused on the development of new salsa/hummus/salads for Garden Fresh Gourmet from concept to commercialization. Responsibility can span across product innovation, renovation, cost optimization, and quality improvement initiatives. As a key member of our Research and Development (R&D) team, you will collaborate with cross-functional teams to drive innovation and ensure the successful launch of new products. The ideal candidate must possess a strong knowledge of technical principles and product commercialization processes and be able to apply that knowledge towards designing new products or reformulating existing products. Under supervision, you will design and execute identified projects.

DUTIES AND RESPONSIBILITIES:

1. Develop prototypes to support concept and ideation exploratory work.
2. Collaborate with teams to identify and define product concepts and establish project objectives for projects of moderate complexity and technical risks.
3. Demonstrate organizational and planning skills by assisting in the development and execution of project timelines, including contingency planning.
4. Utilize vendor capabilities to expand formulation possibilities, research new ingredients, product technologies, and increase speed to market.
5. Work with vendors to research new ingredients, product technologies, and processes to develop unique and innovative products.
6. Assist with formulating products for scale-up and conduct trials in manufacturing facilities to assess manufacturing capability and consumer/customer acceptability.
7. Interface product design with various nutritional guidelines and cost constraints.
8. Apply general knowledge of ingredients and food systems in product development.
9. Collaborate with Operations and Supply Chain to identify manufacturing needs.
10. Demonstrate flexibility and agility to react rapidly to changes in project scope.
11. Work effectively with support groups and functions in a team environment.
12. Utilize problem-solving skills to determine root cause problems and execute solutions.
13. Develop awareness of industry developments and pursue ingredients, product, or technology advances for application to new and innovative product initiatives.

JOB COMPLEXITY:

1. Adapt quickly to changes in product scope and persevere in the face of ambiguity.
2. Collaborate closely with Purchasing to manage ingredient supply and costing.
3. Work closely with Operations to identify, define, and commission new ingredient handling and blending equipment.
4. Leverage internal and external expertise to resolve technical challenges.
5. Apply knowledge of food regulations as needed across various product development projects.

SUPERVISORY RESPONSIBILITIES:

1. This job has no supervisory responsibilities.

QUALIFICATIONS:

1. Bachelor's Degree (BA) in Food Science, Food Technology, or a related field from four-year college or university, or one to two years of related experience and/or training, or equivalent combination of education and experience.
2. Knowledge of technical principles and product commercialization process.
3. Proficiency in computer skills, including basic fluency in Microsoft Office, database management, and internet tools.

KNOWLEDGE, SKILLS, AND ABILITIES:

1. Proficiency in experimental design methodologies.
2. Desired proficiency in commercializing products and processes within a manufacturing setting.
3. Ability to navigate ambiguity and generate innovative solutions.
4. Exceptional team player with a willingness to contribute across multiple domains.
5. Strong organizational and planning aptitude.
6. Effective oral and written communication skills, along with proficient presentation abilities.

WORK ENVIRONMENT:

1. Primary work is performed during the day in a lab or production environment and involves the use of office equipment, such as computers and telephones.
2. Project scale up can require plant, customer, or sales support during non-routine business hours.
3. The work exposes the employee to heat and hot food products and requires the use of personal protective equipment. Some overtime may be required.

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