Are you looking for a great place to work with great benefits? Are you looking to work for a company that has growth opportunities? Then look no further! Calbee America Inc. is looking for a Food Scientist at our Calbee America Inc. facility located in Madera, CA. Please read completely through the description below:The Food Scientist with Calbee America Inc. is responsible for product development efforts for both our branded products like Harvest Snaps (Extruded), San Joaquin (Tortilla Chips), and My Pote (Potato Chips) and our growing Co-manufacturing (OEM) and Private Label (PB) portfolios. This includes but is not limited to new products, quality improvements, cost savings initiatives, the conducting of technical research, interfacing with 3rd party researchers and vendors, providing vital technical support for our OEM/PB customers, and traveling for plant trials. The Food Scientist responds resourcefully to new demands and challenges throughout the product development & commercialization processes and implements best practices along the way. The Food Scientist is expected to possess and demonstrate a basic understanding of the development and commercialization processes. They must possess strong interpersonal skills and be comfortable operating as part of across functional team (Marketing, Sales, Operations, Supply Chain, Engineering, Quality Assurance, Procurement). They must be able to build and maintain a strong rapport with our external partners including suppliers, customers, and vendors alike. Their approach should include practical knowledge of existing snack products and relating technologies. They should possess a passion to identify, experiment and eventually commercialize new and novel products and platforms. The Research Scientist creates technical specifications rooted in process capability and provides support to assure smooth rollouts of new products and processes during plant startups. This includes the provision of comprehensive process documentation to enable smooth commercialization and training of plant personnel. They must support an environment that fosters innovation and calculated risk taking.Education & Work Experience:Bachelor's degree (B.S.) in Food Science, Culinary Science, Food Process, Chemical Engineering or related field.A minimum of 3 years of related experience with a consumer-packaged goods background; experience with extruded/fried snacks is preferred.Essential FunctionsResearch and Development:Leads the identification, assessment, and validation of formulations from bench top through commercialization. This includes managing the financial aspects of product development including ingredient costs for plant trials.Ensures all proper documentation is done accurately and on schedule.Conducts and leads assessment and validation studies, product start-ups/commercialization and provides on-site technical support for Plant led projects/programs.Fosters an innovation culture by continually introducing ideas and product concepts for new products, quality improvements, and cost savings initiatives.Can handle multiple projects and prioritize them based on business objectives and timelines.Active knowledge and understanding of Process and Package Development, QA, Project Engineering and thorough understanding of Marketing needs and financial concepts (costing, budgets, etc.) a strong plus.Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; and participating in professional societies.Food Safety Requirements/Responsibilities:Complies with all Plant, State and Federal OSHA, EPA, FDA, HACCP, and SQF regulations.Understands applicable SQF requirements.Job DimensionsSkills, Knowledge & Abilities:Product Development emphasis; preferably someone who has successfully commercialized snack products in the market.Ability to think beyond their own (R&D) function to consider the organization and its purpose holistically.Experience in potato, pulse, rice, and/or corn-based snacks is desired but not required.Demonstrated analytical thinking, problem solving and decision-making skills.Strong attention to details, good written/oral communication and interpersonal skills.Ability to handle and lead multiple projects at any given time in a team environment.Passion for food science and product development. Consumer and Customer centric.Sustain a high level of competence and professionalism in a dynamic business environment.Easily adapts to changing priorities.Basic/Conversational Japanese and/or Spanish desired but not required.Able to work with a team and lead cross-functional technical team in achieving the results needed.QualificationsTools & EquipmentGeneral office equipment including phones, fax, copier, calculator, personal computer, etc.Software includes the use of Windows operating system, MS Office applications, etc.Work EnvironmentThe work environment characteristics described here are representative of those an employee encounters while performing the essential job functions of this position.Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.Work is performed in an office and in production environments with moderate to loud noise levels.Physical Demands & TravelThe physical demands described here are representative of those that must be met by an employee to successfully complete the essential job functions of this position.Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.While performing the duties of this position, the employee is required to frequently sit and occasionally must stand, walk, use hands and fingers and reach with hands and arms.The employee must occasionally lift and/or move up to 50pounds.Specific vision abilities include the ability to read and analyze data in hard copy and on a computer screen, measure or identify using eyesight and adjust vision focus.Handle allergens including dairy, tree nuts, soy, wheat, and other food ingredient chemicals and allergens while wearing appropriate PPE.Willingness and ability to taste and evaluate a wide range of food products and ingredients.Anticipated travel of up to 30% which may include the following: Fairfield, CA Headquarters, manufacturing plants, suppliers/vendors, and trade shows.