Sr. Scientist R&D

Position Summary

As a senior member of the Research and Development team, the Senior Scientist will manage and execute projects for product development / formulation, batch test, scale-up and commercialize new products and process improvement of existing products.

Develop product formulas and specifications, manage sensory science activities, and oversee product regulatory, labeling, and nutritional compliance.

Essential Job Functions

• Manage product development and approval processes which include experimental design, concept definition, identifying business needs, Benchtop creation of Gold Standards, Pilot Plant validations, and Production Test Runs
• Identify customer needs and translate these into new product opportunities in collaboration with sales / business management / marketing partners and customers to provide technical assistance to the sales team and customers;
• collaborate with external stakeholders, including but not limited external chefs / scientists, act as the technical expert and representative to the customer;

translate customer ideas into a viable product

• Plan, schedule, communicate and coordinate raw materials and plant schedules; develop project roadmaps and timelines
• Gather, document, and analyze test results; recommend and build production parameters
• Create and maintain manufacturing specifications and technical documentation following internal processes; ensure optimum product quality at the best throughput is delivered.

Enforce and troubleshoot product specifications

Conduct research on regulations, nutritional requirements, and collaboration with the Regulatory department to facilitate USDA label approvals;

ensure products are designed on target and within regulatory compliance through the label review process

• Create and maintain continuous improvement initiatives through optimum processing procedures, quality systems, and regulatory oversight
• Identify, modify, and implement short and long-term initiatives / programs / products including but not limited to, innovation, renovation, cost engineering, and brand maintenance of experimental and commercial products and hybrids in collaborate with internal stakeholders
• Other duties as assigned

Minimum Qualifications

• Bachelor’s degree in Meat Science or Food Science or four (4) years’ equivalent experience
• Four (4) years’ experience in cooked / processed meat products or
• Two (2) years of experience in cooked meat and two (2) years of experience in other cooked / processed meat products

License / Certifications

N / A

Preferred Qualifications

• Advanced degree (Master’s or PhD) in meat science or food science
• Four (4) years’ culinary / foodservice product development from a manufacturing and restaurant point of view; with a focus on processed meats
• Two (2) years’ experience in developing relationships with business clients
• Four (4) years’ experience in developing relationships with business clients

Knowledge, Skills, Abilities

• Experience in developing technical and interpersonal relationships
• Ability to self-start, create best practices and find creative solutions to potential roadblocks.
• Understanding of ingredient functionality and formulas
• Familiarity with multiple proteins (pork, beef, poultry, etc.)
• Understanding of USDA regulations and labeling policies; and use of Genesis nutritional software
• Understanding of Experimental Design
• Ability to influence and negotiate with internal and external stakeholders
• Ability to identify complex problems, review information to develop and evaluate options then implement solutions in a dynamic and ambiguous environment
• Demonstrated ability to communicate across all levels of the organization; must be able to clearly articulate technical information to a non-technical audience both verbally and in writing
• Ability to build professional relationships with cross functional teams while facilitating a collaborative environment both internally and externally
• Possess troubleshooting and organizational skills and apply them to changing priorities
• Good knowledge of Microsoft Office, including skills with Outlook, Word, and Excel

Environmental / Working Conditions

• Able to work in a facility with varying temperatures (34 F to 95 F) for prolonged periods of time.
• Ability to lift and move up to 50 pounds
• Ability to work in wet and cold environments for prolonged periods of time
• Sense of smell and taste
• Position will require officing’ out of our Seminole, OK R&D facility 2-3 days per week (average)
• Ability to travel up to 50% of them time, remote candidates who travel to Seminole total may exceed 50%.

Physical Requirements

Usual plant environment with frequent sitting, walking, and standing, and occasional climbing, stooping, kneeling, crouching, crawling, and balancing.

Frequent use of eye, hand, and finger coordination enabling the use of machinery and equipment. Oral and auditory capacity enabling interpersonal communication as well as communication through automated devices such as the telephone.

The noise level in the work environment ranges from normal office levels to loud levels due to equipment and machinery use.

• Normal kitchen and office environments; desk work, cooking, cleaning
30+ days ago