Job Title: R&D Food Technologist

Department: Research and Development

Reports To: Vice President of Research and Development

Monday-Friday, 8:00am-4:30pm

Overtime required based on production need.

Salary TBD based on experience

Applies academic learning and scientific principles in food research and product development by performing the following duties:

Other duties may be assigned.

• Conducts new ingredient and food product research.
• Develops new sauces, marinades, glazes, batter and breading.
• Improves product quality or cost by modifying formulation of current products.
• Performs physical and chemical analyses on ingredients and/or food products.
• Develops product, process and/or packaging specifications for food products.
• Studies methods to improve quality of foods such as flavor, color, texture, nutritional value, or physical, chemical, and microbiological composition of foods.
• Tests new products in the lab and develops processing methods in the pilot plant.
• Performs product scale-up and new product commissioning.
• Sets-up operational process conditions and FSQA parameters for production.
• Conducts operational data analyses to finalize product and process specifications.

To perform the job successfully, an individual should demonstrate the following competencies:

• Problem Solving – Identifies and resolves problems in a timely manner; Works well in group problem solving situations.
• Interpersonal Skills – Maintains confidentiality.
• Oral Communication – Listens and follows direction; Listens and gets clarification.
• Written Communication – Writes clearly and informatively; Able to read and interpret written communication.
• Teamwork – Balances team and individual responsibilities.
• Organizational Support – Follows policies and procedures.
• Quality – Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance.
• Quantity – Completes work in a timely manner.
• Safety and Security – Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.
• Attendance/Punctuality – Ability to maintain regular and punctual attendance.
• Initiative – Asks for and offers help when needed.
• Dependability – Follows instructions, responds to management direction.
• Functional knowledge – Strong food science and processing fundamentals.

Pepper Source and its affiliates are equal opportunity employers offering the following benefits:

FULL BENEFITS (HEALTH, VISION, DENTAL, LIFE)

401(k)/PROFIT SHARING

PAID VACATION/PTO/HOLIDAYS

WEEKLY PAY PERIOD/DIRECT DEPOSIT PAYROLL

REFERRAL BONUSES & ATTENDANCE AWARDS

CONSISTENT GROWTH/RAISE OPPORTUNITES

About Us

Pepper Source is a family-owned company that provides custom sauces, seasonings, and dry coating systems to all of the major poultry companies in the United States as well as the frozen food, meat, and food service industries. We develop and manufacture custom flavor profiles that meet our customers' specific needs. Our process takes innovation and extensive knowledge of the food industry.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

Bachelor of Science (BS), Masters of Science (M.S.) or a relevant science degree from a four-Year College or university; previous food industry work, laboratory work experience and/or training preferred.

Language Skills

Must be able to speak, read and write in English. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to apply concepts such as percentages, ratios, and proportions to practical situations.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written or oral form. Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Computer Skills

To perform this job successfully, an individual should have a basic knowledge of computer; Knowledge of Database, Spreadsheet, and Word Processing software.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to physically perform the following:

• Stand and/or walk for the duration of the shift

• Use hands to finger, grip, handle, or feel and reach with hands and arms

• Talk and hear

• Occasionally required to climb or balance and stoop, kneel, crouch, or crawl

• Close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is occasionally exposed to moving mechanical parts; fumes or airborne particles and toxic or caustic chemicals. This job also requires working with and sampling product with food ingredients containing common allergens, including but not limited to: milk, eggs, fish, crustacean shellfish, tree nuts, wheat, soybeans, and sesame seeds as well as other sensitive ingredients such as sulfites and mustard. The noise level in the work environment is usually moderate.