1ST SHIFT SENSORY & SHELF-LIFE TECHNICIAN

Can you cut it with the industry leaders in meat portioning and cooking? We’re always looking for sharp minds and sure hands to join our family business. We are committed to maintaining a safe, diverse, and welcoming workplace for all.

The Sensory & Shelf-Life ( S&SL)Technician operates as an employee to support the initiatives, business plan, and objectives of the Standard Meat Company (SMC) Team within the FSQA department. This position will be responsible for initiating and executing projects that meets SMC customer needs and desires. The Technician will contribute to the data collection and preparation of samples as needed for sensory, shelf-life, and potentially R&D products.

The S&SL must have excellent verbal and written communication skills to be able to communicate with internal employees, as well as external customers.

Essential Duties And Responsibilities

• Under the direction of the Sensory Scientist and/or management, prepare and execute sensory studies and shelf life studies at various locations
• Ensure accurate sample preparation including but not limited to accurate cooking/ sample preparation, data measurements, micro sampling, conducting sensory panels.
• Collaborate cross-functionally with team members in various departments including Sales, Operations, Culinary, Quality Assurance, Supply Chain, and Management.
• Provide direction to production employees on sensory panel rules and requirements to ensure data integrity
• Participate in product sensory and organoleptic evaluation.
• Support in product commercialization upon project approval.
• Other tasks as assigned.
  
  

OTHER DUTIES, SKILLS, And ABILITIES

• Understand HACCP and GMP’s
• Understand production processes of SMC plant
• Proficient in Microsoft Office programs
• Verbal and written communication skills
• Maintain a positive work environment
• Ability to execute mathematical equations
  
  

EDUCATION And/or EXPERIENCE

• 2 years of experience working in the meat industry
• High School degree
  
  

Physical Demands

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Amount of Time

Under 1/3 To Over

None 1/3 2/3 2/3

Stand |______|______|______|___x_|

Walk |______|______|______|___x_|

Sit |______|___x__|______|_____|

Use hands to finger, handle, or feel |______|______|______|__x__|

Reach with hands and arms |______|______|______|__x__|

Climb or balance |______|___x__|______|_____|

Stoop, kneel, crouch, or crawl |______|___x__|______|_____|

This job requires that weight be lifted, or force be exerted as reflected below.

Amount of Time

Under 1/3 To Over

None 1/3 2/3 2/3

Up to 10 pounds |______|______|______|__x___|

Up to 25 pounds |______|_____|___x___|______|

Up to 50 pounds |___x___|_____|______|______|

Up to 100 pounds |___x _ |__ __|______|______|

More than 100 pounds |___x__|______|______|______|

Work Environment

Cold Temperature: <40 F Cooler <0 F Freezer

While performing the duties of the job, the employee is regularly exposed to wet and/or humid conditions, moving, mechanical parts, and extreme cold temperature. The noise level in the work environment is moderate.

We are people powered! If you want to build strong relationships, grow professionally and personally, and produce quality, you'll enjoy your career with us!