Food Scientist

Job Title: Food Scientist
Department: Research & Development
Reports to: Director of Culinary and R&D
FLSA Status: Exempt
Travel Require: Minimal

Summary
The Food Scientist plays a key role developing best-in-class scratch-quality food products for Haliburton’s foodservice, industrial and retail customers. The ideal candidate is naturally passionate about food and food science understanding the balance between product design and profitability. The Food Scientist works actively with cross-functional teams collaborating on new product design and providing technical support. The Food Scientist thrives working as a member of a team and prefers open communication and a fast-paced work environment.
Essential Duties & Job Responsibilities
• Is capable of developing commercially viable, profitable product prototypes for a variety of product lines including kettle-cooked sauces, roasted vegetables, pickled vegetables, IQF grains and beans, salsas, hot and cold process condiments, dips and spreads
• Relies on science to support assertions when trouble shooting or conducting root cause analysis.
• Has a strong working knowledge and proven track record of successful product “matching”
• Is culinary-centric, food savvy and passionate about food, food science and product development
• Stays current with respect to industry awareness, food trends and product development innovation
• Ensures work tasks are documented according to company and regulatory standards
• Has a thorough understanding of food preservation methods
• Has a thorough understanding/can execute a variety of sensory tests including preference and triangle
• Competent in physical chemistry testing including salt, pH, brix, water activity, viscosity and acid
• Supports continuous improvement initiatives working on cost optimization, process improvement, product design, ingredient sourcing and cross utilization projects
• Has a general understanding of microbiology
• Understands food safety consistent with the FDA food code
• Becomes a subject matter expert relative to Haliburton’s processing and product capabilities
• Is capable of developing solid working relationships with customer contacts through rapport building, earning trust and being the customer’s “go to” R&D contact
• Leads customer R&D work sessions and attends customer meetings as assigned
• Collaborates and works with cross-functional teams in a productive, professional and thoughtful way
• Maintains an exceptionally clean work space, practicing “clean as you go” standard at all times
• Executes product development projects in a manner consistent with Haliburton’s quality and professionalism expectations
• Maintains Haliburton departmental appearance, behavior and attitude standards
• Is able to translate customer “kitchen recipes” into working R&D formulas
• Adheres to and models good manufacturing practices (GMPS) whenever in the plant
• Other duties as assigned

Minimum Qualification Requirements
Education and Experience
• Bachelor’s degree in food science required
• Associates degree or continuing education in culinary arts preferred
• 4 years of experience as a food scientist working in a related food manufacturing environment required
• 2 years of experience designing kettle cooked shelf stable, refrigerated and frozen sauces required
• Can demonstrate proficiency in knife handling and basic cooking techniques
• Strong knowledge of sensory testing
Communication, Interpersonal and Professional Skills
• Exceptional business-level written and verbal communication skills
• Must be an attentive listener
• Interacts well with customers including purchasing, development and quality executives
• Is direct and to the point. Recognizes the value of time when communicating
• Is highly motivated and willing to “manage up” by providing leadership with honest feedback
Organizational Skills
• Must demonstrate exemplary forward planning and time management skills
• Must be detail oriented
• Can seamlessly manage multiple projects with tight deadlines
• Utilizes Outlook calendar for planning and scheduling
Initiative & Creativity
• Possesses an acute sense of urgency recognizing customer needs in a proactive way
• Is a highly motivated self-starter
• Demonstrates creativity through recommendations, input and project results
• Is a solution oriented problem-solver
Computer Skills
• Must be well versed and demonstrate competency in Microsoft Word, Excel, PowerPoint, Access, Outlook, Adobe and other computer applications as needed
• Prior experience and fluency with Genesis, ERP and PLM systems preferred
Mathematical Skills
• Proficient in addition, subtraction, division, multiplication, ratios and percentages
Physical Demands/work environment
• Able to sit and work at computer work station up to 30% of the time
• Able to stand and walk up to 70% of the time
• Able to work in a high-paced environment
• Is willing and able to participate in plant trials and runs as needed
• Can withstand strong odors from the foods being processed