Enterprise Sensory Food Technologist

About Amy’s

At Amy’s Kitchen, we're more than just a food company—we're a family-owned, proudly independent organic, and vegetarian food company on a mission. As a Certified B Corporation®, our purpose is clear: to make it simple and enjoyable for everyone to eat well.

We're committed to crafting authentic, mouthwatering dishes using only the finest organic ingredients sourced with care. From farm to table, we ensure top-notch quality in every bite, making healthy eating accessible and convenient for all. At Amy’s, we're not just serving meals; we're serving up a taste of goodness, one delicious dish at a time.

Perks are as delicious as our meals!

Comprehensive health plans with Medical, Dental, and Vision coverage, plus Flexible Spending Accounts. Mental health support with Modern Health to nourish your and your family’s mental well-being. 401(k) Retirement Plan with employer match and Financial Wellness support at no cost to plan for the future. Referral Rewards and Scholarship Program to celebrate and invest in our teams. Tuition Reimbursement Program to fuel your educational pursuits. Paid parental leave for new parents. Paid Time Off for vacations and sick days, with 9 paid US Holidays annually to savor those special moments. Amy's product discount reimbursement to keep your pantry stocked!

Summary

The Enterprise Sensory Food Technologist manages a variety of tasks related to the advancement of Sensory. They are responsible for the management of raw material evaluation and substitution/exception requests, approval, and communication with stakeholders in partner departments. They are also responsible for coordinating focused taste panels, defining raw material, and finishing good sensory attributes, leveraging sensory evaluation tools, and consultative sensory technical advisement for all plants. The incumbent will work closely with other departments such as Sourcing, Supplier Quality, QARM, Sensory, Production and Food Safety across all facilities. This position works within established company procedures, quality standards, and government or regulatory guidelines.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Leads the existing raw material evaluation program for the Culinary department, which includes intake of raw material evaluation and substitution/exception approval requests, coordination of evaluation, record keeping of evaluation and discussion results and communication of those results
• Participates in enterprise level tasting panels responsible for evaluating both raw materials and finished products
• Acts as the communication bridge between Culinary and Sourcing, Supplier Quality, Suppliers, and QARM
• Develops strong knowledge and understanding of sensory requirements for raw materials and finished goods to provide insight during tasting panels.
• Supports Amy’s Sensory Training Program and rolls out of training to all manufacturing locations
• Supervises difference testing and other specialized taste panels, analyzes results, and creates reports for routine and non-routine issues.
• Actively analyzes sensory reports from manufacturing locations and flag sensory issues, trends in product drift, and training opportunities
• Maintains a strong understanding of Amy’s food safety requirements in support of development of processes, programs, and procedures that ensure both sensory and food safety needs are met.
• Assist in the development and maintenance of sensory result collection, reporting, tracking and analysis tools
• Work with employees of sensory data collection software to troubleshoot issues, create new tools and maintain utility of software at Amy’s
• Collaborate with plant and corporate functions to address and reduce sensory consumer complaints
• Create sensory specifications for our raw materials as needed.
• Create and maintain sensory specifications for our finished goods.
• Identifies continuous improvement opportunities within Amy’s sensory requirements and programs and supports initiatives to address opportunities Stays current with literature or information regarding sensory evaluation.
• Maintains records, manages projects, writes reports, writes SOPs, create specs etc. as required.
• Performs other duties as assigned
• Follows Good Manufacturing Practices (work habits, GMP’s and correct food-handling procedures).
  
  

It is the responsibility of all employees to uphold the mission of the Amy’s Food Safety and Quality Policy. This includes following all Food Safety and Sustainability programs and participating in all required training.

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 Experience

• B.S. Food Science with a focus in Sensory Science degree from an accredited college or university.
• 2 -3 years related experience and/or training
• Or equivalent combination of education and experience.
  
  

Skills

• Extensive knowledge of Sensory Science
• Experience with Eye
• Question software a plus
• Knowledge and passion for food, cooking, flavors, ingredients, etc.
• Discerning and sensitive palette preferred
• Proven well-developed and effective communication and teamwork skills
• Highly organized
• Strong computer, project management and written communication skills
• Proven success multi-tasking in a fast paced environment
• High degree of ownership and professional commitment
• Highly collaborative, able to lead and support building group alignment and consensus to drive key initiatives
  
  

Language Skills

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
  
  

Mathematical Skills

• Ability to work with mathematical concepts such as probability and statistical inference.
• Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
  
  

REASONING ABILITY

• Ability to define problems, collect data, establish facts, and draw valid conclusions. Exceptional organizational skills.
• Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
  
  

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 frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception and the 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 wet and/or humid conditions, cold (coolers and freezers) and hot (processing equipment) conditions and moving mechanical parts. The noise level in the work environment is usually loud.

TRAVEL

Estimated travel requirements are 10%