R&D Technologist

PEPPER SOURCE LTD•Van Buren, AR

8h•Onsite

About The Position

Applies academic learning and scientific principles in food research and product development by performing the following duties: Other duties may be assigned. Conducts new ingredient and food product research. Develops new sauces, marinades, glazes, batter and breading. Improves product quality or cost by modifying formulation of current products. Performs physical and chemical analyses on ingredients and/or food products. Develops product, process and/or packaging specifications for food products. Studies methods to improve quality of foods such as flavor, color, texture, nutritional value, or physical, chemical, and microbiological composition of foods. Tests new products in the lab and develops processing methods in the pilot plant. Performs product scale-up and new product commissioning. Sets-up operational process conditions and FSQA parameters for production. Conducts operational data analyses to finalize product and process specifications. To perform the job successfully, an individual should demonstrate the following competencies: Problem Solving – Identifies and resolves problems in a timely manner; Works well in group problem solving situations. Interpersonal Skills – Maintains confidentiality. Oral Communication – Listens and follows direction; Listens and gets clarification. Written Communication – Writes clearly and informatively; Able to read and interpret written communication. Teamwork – Balances team and individual responsibilities. Organizational Support – Follows policies and procedures. Quality – Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance. Quantity – Completes work in a timely manner. Safety and Security – Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly. Attendance/Punctuality – Ability to maintain regular and punctual attendance. Initiative – Asks for and offers help when needed. Dependability – Follows instructions, responds to management direction. Functional knowledge – Strong food science and processing fundamentals. Pepper Source is a family-owned company that provides custom sauces, seasonings, and dry coating systems to all of the major poultry companies in the United States as well as the frozen food, meat, and food service industries. We develop and manufacture custom flavor profiles that meet our customers' specific needs. Our process takes innovation and extensive knowledge of the food industry.

Requirements

Bachelor of Science (BS), Masters of Science (M.S.) or a relevant science degree from a four-Year College or university; previous food industry work, laboratory work experience and/or training preferred.
Must be able to speak, read and write in English. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to apply concepts such as percentages, ratios, and proportions to practical situations.
Ability to apply common sense understanding to carry out instructions furnished in written or oral form. Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
To perform this job successfully, an individual should have a basic knowledge of computer; Knowledge of Database, Spreadsheet, and Word Processing software.
Stand and/or walk for the duration of the shift
Use hands to finger, grip, handle, or feel and reach with hands and arms
Talk and hear
Occasionally required to climb or balance and stoop, kneel, crouch, or crawl
Close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus

Responsibilities

Conducts new ingredient and food product research.
Develops new sauces, marinades, glazes, batter and breading.
Improves product quality or cost by modifying formulation of current products.
Performs physical and chemical analyses on ingredients and/or food products.
Develops product, process and/or packaging specifications for food products.
Studies methods to improve quality of foods such as flavor, color, texture, nutritional value, or physical, chemical, and microbiological composition of foods.
Tests new products in the lab and develops processing methods in the pilot plant.
Performs product scale-up and new product commissioning.
Sets-up operational process conditions and FSQA parameters for production.
Conducts operational data analyses to finalize product and process specifications.