Golden State Foods

Sr. Ingredient Development Specialist

Location US-GA-Conyers
Job ID
2020-5127
Category
Research & Development

Overview

Makes meaningful contributions to PD and company objectives by providing a highly developed level of technical competence and experience to lead people and support multiple projects with an emphasis on ingredient management and cost savings to support product development and testing, ensuring that products meet established GSF and external customer standards.  This position reports to the Manager of Commercialization, Product Development and will work closely with the product development team, supply chain, quality systems/assurance, and manufacturing partners.

Responsibilities

  • Manages new ingredient oversight and strategic cost saving initiatives while maintaining product quality. (15%)
  • Identifies new sources and suppliers for raw materials in compliance with established quality assurance standards and reduces manufacturing complexity by ingredient rationalization and harmonization. (15%)
  • Provides leadership to others in the department and is seen as an expert throughout the company. Acts as a technical resource and mentor to facilitate skill enhancement for the product development team. Provides operational support.  Leads training for new technologists, demonstrating lab safety, procedures and techniques.  (20%)
  • Researches new ingredients or processes that will create a competitive advantage. Studies methods to improve quality of food such as flavor, color, texture, nutritional value, and convenience in support of strategic objectives.  (10%)
  • Independently provides bench and lab related work activities to support the development of new products, product line extensions, duplications, product and process improvements, and cost improvements. (30%)
  • Monitors and analyzes the scale up, first production, and quality assurance practices of the developed product through the commercialization process and identifies areas for improvement to facilitate department operations. (10%)
  • Provides effective cross-functional project team leadership to achieve alignment as needed to support company objectives and customer projects.
  • Maintains laboratory, including upkeep of equipment, stocking of supplies and general cleaning of work areas.
  • Capable of independently conducting and leading in-house and on site customer presentations.
  • Performs other related and assigned duties as necessary.
  • Up to 20% travel.

 

Leadership Responsibility

  • Ability to lead through others, direct or indirect
  • Develops and mentors others in the department

 

Performance Categories

 

  • Productivity/quality standards:  test methodology, accuracy and reliability
  • Productivity/quality standards:  accuracy, timeliness, thoroughness
  • Productivity/quality standards:  new product development
  • Domestic and international regulatory compliance
  • Cost containment
  • Teamwork within the department and across departments
  • Project/assignment standards
  • Customer satisfaction
  • Safety standards and procedures:  food
  • Safety standards and procedures:  laboratory equipment and procedures

Qualifications

Education/Certification:

Bachelor’s degree in Food Science, Chemistry, Food/Chemical Engineering from an accredited college or university

Master’s degree preferred

 

Experience:

6 to 10 years of relevant work experience, with an understanding of food chemistry, food safety, and related regulations.

 

 

Knowledge of (B/basic; J/journey; E/expert):

  • Food testing concepts and techniques (E)
  • Product development (E)
  • Food processing equipment (E)
  • Raw materials/product interaction (E)
  • Food safety concepts and techniques (E)
  • Quality assurance concepts and techniques (E)
  • HACCP programs and related food safety regulations and processes (E)
  • International export and food regulations (E)
  • Food chemistry (E)
  • Food microbiology (E)
  • PC word processing/spreadsheet software (E)

 

Skill and ability to:

  • Read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
  • Apply working knowledge of mathematical concepts and scientific weights and measures.  Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.
  • Define problems, collect data, establish facts and draw valid conclusions. 
  • Teach others the importance of concepts revolving around food analysis, food chemistry and food microbiology.
  • Communicate and coordinate effectively with internal and external customers verbally and in writing
  • Speak confidently and effectively before groups of customers or employees of GSF. 
  • Read and process written information with a high degree of accuracy
  • Perform a variety of food safety tests including water activity, viscosity, sodium analysis, pH, moisture and total solids analysis
  • Work in a laboratory environment
  • Work effectively in a general business environment, with a focus on high levels of quality and customer service
  • Act in accordance with GSF’s Values and Creed

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