Sr Food Scientist - Golden State Foods

Serves as the Golden State foods technical contact for GSF’s customers to help facilitate current projects and cultivate new product development projects.  Makes meaningful contributions to PD and company objectives by providing a highly developed level of technical competence and experience to guide people and support multiple projects.  Emphasis will be around innovation, effective development of new or renovation of existing specifications that yield sustained results (including formulation, procedures, and analytical testing requirements), and supporting technical investigations to meet GSF and Customer based standards.

• Independently provides bench, lab, and Pilot Plant related work activities to support the development of new products, product line extensions, duplications, product/process improvements, and cost improvements. Leads development of effective, repeatable specifications used at production scale and transitions the products to manufacturing sites. (30%) 
• 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.  Supports training for new technologists, demonstrating lab safety, procedures and techniques.  (30%) 
• Provides on-site and off-site support of scale-ups tests, first productions and quality assurance practices of the developed product through the commercialization process and identify areas for improvement to facilitate department operations. Can include Customers on-site support of productions. (25%) 
• Supports the Ingredient Specialist in vetting new/alternative materials and suppliers for raw materials in compliance with established quality assurance standards. (5%) 
• Maintains laboratory, including upkeep of equipment, stocking of supplies and general cleaning of work areas. (5%) 
• Studies methods to improve quality of food such as flavor, color, texture, nutritional value and convenience in support of strategic objectives. Researches new ingredients or technologies that will create a competitive advantage. (5%)
• Performs other related and assigned duties as necessary.
• Up to 25% travel.

Leadership/Management 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: effective development of process and analytical specifications
• 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

Education/Certification:

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

Experience:

• 5 to 7 years of food experience, with an understanding of food chemistry, food safety, and related regulations.
• Must have excellent written communication skills and demonstrate solid oral communication.
• Experience in interacting with customers a significant plus.

Knowledge, Skills and Abilities

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

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

Skill and ability to:

• Read and interpret documents such as safety rules.
• 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