Senior Scientist

Description

ABOUT GOLDEN STATE FOODS

Golden State Foods is a distinguished leader in the food service industry, offering an extensive array of products and services to a diverse clientele. Rooted in the values of quality service and integrity, we are dedicated to creating a supportive and inclusive atmosphere where employees can advance, innovate, and contribute to our ongoing success.

The role will adhere to best-in-class methods and practices associated with new product development and scale up to drive process effectiveness and product quality. Additionally, the role will help identify development opportunities and work collectively with the R&D Managers to develop the team’s technical acumen (including mentoring and coaching). The role will also assist in formulating and administering the division’s short- and long-range goals and objectives for business growth.

Essential Functions

• Works in concert with Sales/Culinary/Customer to facilitate the development of new products or the duplication of target products to meet customer needs and to ensure compliance with established quality standards.
• Effectively leads new projects from the team’s initiation through commercialization. This work could include creating and maintaining timelines, managing stakeholders, formulating, scale-up, finished product testing, and specification validation. Provides technical support to manufacturing sites for product batching and processing.
• Responsible for development of processing procedures for new products and revisions to existing products as needed. 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.
• Communicates outside business customer's requirements to various departments within GSF, such as PD, QA, and Manufacturing. Also, meets with customers to understand and verify their expectations, as needed. Acts as technical expert (SME) and liaison between customer and internal cross-functional groups
• Supports the Assured Supply program in vetting new/alternative materials and suppliers for raw materials in compliance with established quality assurance standards.
• Independently works to provide bench, lab, and Pilot Plant related work activities to support product/process improvements, continuity of supply, and cost improvements.
• Maintains laboratory, including upkeep of equipment, stocking of supplies and general cleaning of work areas.
• Develops specifications for new products based on theoretical and analytical testing that yield sustained results.
• Coordinates the presentation of new concepts and plays an integral role with the Sales team in executing the Customer Formula Selection Process. This includes presenting samples to the appropriate stakeholders for evaluation and following up with the appropriate GSF associates.
• Responsible for developing sensory profile for new products. Assists with preparation for and execution of difference and preference tests (9-point scale, triangle test, duo-trio test, JAR scale, etc.).
• Identifies development opportunities and works collectively with the PD. Managers to develop the team’s technical acumen (including mentoring and coaching). Provides timely technical advice and oversight to junior PD members.
• Studies methods to improve quality of food such as flavor, color, texture, nutritional value and convenience in support of strategic objectives.
• Supports the development of processes and tools with the help of PD Managers based on a Continuous Improvement mindset. Among many things, this aspect could include the development of Standard Operating Practices (SOPs), utilizing Lean and Six Sigma principles, and training others.
• Supports the development and execution of technical strategy. Advises Managers on technical barriers and opportunities. Provides ideas on potential solutions.
• Supports training for new technologists, demonstrating lab safety, procedures and techniques.
• Performs other related and assigned duties, as necessary.
• Up to 25% travel
  
  

MINIMUM QUALIFICATIONS: Education and experience equivalent to

Education/Certification

• Bachelor's or Master's degree in food science, engineering, or related field of science from an accredited college or university.
  
  

Experience

• 5 years of food research and development experience, with an understanding of food chemistry, food safety, and related regulations.
• Functional culinary knowledge. Must be able to ideate alongside and interpret culinary driven concepts.
• Must have excellent oral and written communication skills and experience in interacting with customers.
• Must have experience in project management and be able to collaborate with project teams and support groups.
• Extensive knowledge base in one or more of the following areas preferred: hydrocolloids, emulsions, salad dressings, dipping sauces, tomato paste based products, syrups, liquid product processing methods, and/or related technologies.
  
  

Knowledge, Skills And Abilities

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

• Food testing concepts and techniques (E)
• Food microbiology (J)
• Sensory analysis (J)
• Benchtop procedures (E)
• Lab equipment operation and maintenance (J)
• Raw materials/product interaction (J)
• Food safety concepts and techniques (E)
• Food regulations (J)
• Culinary acumen (J)
• Food processing equipment and techniques (J)
• Quality assurance concepts and techniques (J)
• Technical problem solving (E)
• Experimental design (J)
• Pilot plant equipment (E)
• Pilot paperwork (J)
• Safety (E)
  
  

Skill And Ability To

• Strong Scientific and statistical skills
• Expert problem-solving skills.
• Experience in designing, planning, and executing successful design of experiments (DOE)
• Effectively utilizes the MS Office Suite (Word, Excel, PowerPoint, and Outlook).
• Ability to learn other key PC software, including systems housing technical specifications, ERP reporting, communication/file sharing programs (such as Teams, SharePoint, OneNote, etc....). and shared project management tools.
• Translate culinary direction into feasible formula and process: Should have a broad understanding/familiarity with the culinary function coupled with the ability to transform information from that function into an operationally feasible formula and technical process.
• Experience in method development to measure critical quality properties to achieve sustainable results.
• Act in accordance with GSF’s Values and Creed
  
  

WHY JOIN US

Golden State Foods (GSF) is one of the largest diversified suppliers in the food industry, manufacturing a range of products including sauces, dressings, condiments, syrups, and toppings for leading restaurant and retail brands.

Join GSF and grow your career with a global food industry leader who:

• People First: At Golden State Foods, we're not just a company; we're a dynamic community where your talents are celebrated, and your ambitions are nurtured.
• Values Driven: Our core values drive everything we do, creating a culture of innovation, integrity, and excellence. But we're not content with just being great; we strive for greatness in every aspect of our work.
• People Development: At GSF we strive to continually develop our people to prepare us all for the needs of tomorrow.
• Philanthropy & Sustainability: We're committed to making a difference beyond our walls through philanthropy and sustainability efforts across all our locations around the globe.
• Extensive Benefits: Golden State Foods believes in a holistic approach to wellness focusing on the whole person with benefits that support those needs.
  
  

Equal Opportunity Employer:

We're proud to be an equal opportunity employer. Our company values diverse perspectives and is committed to creating an inclusive and respectful workplace where every person is supported and empowered to thrive.