Research And Development Specialist

Research & Development Specialist

FLSA Classification: Non-Exempt                                          Nominated Back Up Position: R&D Director                                                                                         

Reports to: R&D Director                                                      

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GENERAL SUMMARY

The Research & Development Specialist works with the R&D Director, culinary team, and production staff to place new products into production and update existing products in production. Responsible for food handling in accordance with food safety protocols based on Hazard Analysis and Critical Control Points (HACCP) plans.

ESSENTIAL JOB FUNCTIONS*

• Prepare sample recipes as directed by the Director of R&D.
• Prepare R&D shipments to customers.
• Manage and record daily production sample reviews and taste panel results.
• Assist in development of formulas and procedures under R&D Director supervision.
• Maintain and manage sample inventory and record keeping on all development samples.
• Assist in requisitioning and recording usage of raw materials/ingredients as needed.
• Maintain a neat, sanitized and organized test kitchen.
• Assist with trade shows and customer presentation.
• Record the product attributes such as: pH, consistency, water activity.

PREPARATION, KNOWLEDGE, SKILLS & ABILITIES

·       Being able to follow instructions

·       Basic understanding of food science and technical application

·       Excellent verbal and written communication skills with the ability to collaborate effectively across all levels of the organization

·       Strong attention to detail

·       Impeccable time management skills

·       Proficient in Microsoft Office applications

WORKING CONDITIONS/PHYSICAL DEMANDS

·       Work is performed while standing, sitting and/or walking.

·       Requires the ability to communicate effectively using speech, vision and hearing.

·       Requires the use of hands for simple grasping and fine manipulations.

·       Requires bending, squatting, crawling, climbing, and reaching.

·       Requires the ability to lift, carry, push or pull medium weights, up to 60 pounds.

·       Requires activities involving being around moving machinery, exposure to marked changes in temperature and humidity, and exposure to dust, food allergens and gas. 

·       Must be able to work in the heat/steam and cold environment and do manual labor.

·       Some travel may be required.

EDUCATION AND EXPERIENCE

·       Associates degree in culinary arts or science preferred

·       2 years of related experience in a foodservice and/or manufacturing environment

·       Strong culinary background and skills

The above statements are intended to describe the general nature and level of work being performed by the employee assigned to this classification. This job description is not intended to be all-inclusive. The employee may perform other food safety related duties as negotiated to meet the ongoing safety needs of the organization.

External and internal applicants, as well as position incumbents who become disabled as defined under the Americans with Disabilities Act, must be able to perform the essential job functions (as listed) either unaided or with the assistance of a reasonable accommodation to be determined by management on a case by case basis.

Schedule: 9AM - 5PM

Pay range: $24 - $32 (based on experience)