Food Technologist- Product Development

International Dairy Queen, Inc.•Bloomington, MN

4d•$58,958 - $69,275•Hybrid

About The Position

Collaborates with the Product Development team and cross-functional partners to develop new products and procedures and improve existing offerings to meet Fan needs. Evaluates the impact of product, ingredient, and process changes and works with a manager to identify effective solutions. Supports product demonstrations, analytical testing, evaluation, and troubleshooting to maintain quality and marketplace competitiveness. Alerts the team to opportunities to reduce variability and ensure consistent delivery of high-quality, high-value products at the store level. Contributes as a positive, solutions-focused team member who solves problems, anticipates project needs, and recommends next steps. This position supports daily operations in the onsite product development lab and requires an onsite presence most days to assist the lab coordinator.

Requirements

An undergraduate degree in Food Science, Chemistry, or a related field is required.
1-3 years of experience of professional product development or QA experience.
Knowledge of standard sensory methodologies and ability to conduct sensory testing.
Capable of assimilating large quantities of data, sorting relevant facts and provide concise, cogent descriptions of situations.
Have a working knowledge of analytical equipment and the ability to interpret the data.
Must be able to summarize and provide perspective on next steps.
Must have the ability to translate technical data and communicate it in a non-technical way.
Working knowledge of QSR/restaurant/commercial cooking equipment.
Relationship building skills with the ability to create mutually beneficial relationships with both internal and external clients.
Familiar with inspection and testing sampling and practices and food regulations.
Ability to apply sound technical principles and practices to problem solving.
Knowledge of food technology, food microbiology, safe food handling procedures and foodservice sanitation practices.
Knowledge of Good Manufacturing Practices (GMP) and HACCP principles.
Strong written and verbal communication skills.
Strong ability to multi-task and prioritize multiple projects and requests simultaneously, within an intense, deadline-driven environment.
Competency in the use of computers and working knowledge of Microsoft Word, Excel, Power Point, Smartsheets and One Note.
Ability to work on computer for extended periods of time.
Ability to work occasionally on evenings and weekends, as necessary to meet project deadlines.
Ability to work in a QA/Product Development lab and factory environments for extended periods of time.
Must have the ability to travel throughout US, Canada and Internationally. (10% of time)

Responsibilities

Evaluate new or alternative products, packaging or equipment, record testing data, and document results.
Apply basic research to troubleshoot food science related issues.
Report and review project results to supervisor and appropriate internal team members.
Assist in development of specifications for new menu items.
Document ingredient specifications and maintain updated finished product specifications.
Perform testing procedures to determine product specification tolerances.
Evaluate, monitor and report consumer competitive menus/products and marketplace trends to supervisor and appropriate internal team members.
Perform corporate technical support, working with other departments on training and troubleshooting problems.
Assist in the training of internal departments on new products and procedures.
Maintain customer service functions with franchisees, internal team members and suppliers.
Prepare menu items/products for review by internal team members, and Council/Committees.
Assist with in-house sensory evaluation taste panels, focus groups and other consumer research projects.
Maintain laboratory facility and equipment.
Support FSQR by ensuring that ADQ quality and food safety requirements are met.