The position includes developing dressings and sauces for foodservice customers, including chain restaurants.
Under minimal supervision from immediate supervisor performs minor and major product and process development projects and/or a wide variety of individual and team technical activities related to product and quality performance.
Responsibility includes the handling and consumption of foods and ingredients that contain food allergens including but not limited to soy, milk, eggs, peanut, tree nuts, fish, wheat, shellfish and sensitive agents including but not limited to monosodium glutamate, sulfites, and FD&C Red 40.
Must be able to design, conduct, interpret, report, and communicate results and recommendations on projects.
Responsible for overall project tracking, communication, and documentation utilizing notebook and formulation management system. Also responsible for interactive communication to sales, marketing, operations, senior technical services staff, and customers.
Responsible for leading minor and major projects from concept to commercialization. Adhering to all safe practices and GMP's for the tests being performed.
Provides in depth theoretical expertise in one or more technical core competency.
Recommends and/or initiates projects within existing programs and/or business channels
Identifies new hypotheses/technology and designs and conducts research program to verify validity. May recommend patent action.
Trains and may supervise others as appropriate.
Represents supervisor or department as required at meetings. May interview and recommend hiring of technical personnel
Must be willing to travel.