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Summary
The Senior Research Scientist relates to a wide range of technical skills and many non-technical company functions. Applies scientific and engineering principles in research, development, production technology, quality control, packaging, processing, and utilization of foods by performing the following duties. As a fully competent scientist in all conventional aspects of the subject matter or the functional area of the assignments, plans and conducts work requiring a mastery of specialized techniques or ingenuity in selecting and evaluating approaches to unforeseen or novel problems. May be asked to lead technically complex and multi function project teams.
Responsibilities:
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Applies an analytical approach to the solution of a wide variety of problems and assimilates the details and significance of various scientific analyses, procedures, and tests
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Identify, evaluate and develop potential new business development opportunities
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Demonstrates initiative, creativity and thoroughness in the execution of complex projects
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Plans and conducts independent research projects and participates in the development of project objectives
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May lead cross-functional teams charged with the development of new business opportunities. Develops strong cross-functional relationships
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Conducts new product research and development of foods
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Contributes to the development of project strategies and recommends technical direction to management
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Fully understands food standards, safety and sanitary regulations, and good manufacturing practices
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Evaluates technical trends in their specific area of expertise or assignment, and makes recommendations for process or product improvements and identify opportunities for new or improved process or products
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Conducts or supervises the testing of new products in test kitchen, the development of specific processing methods in laboratory pilot plant and scaling products up in manufacturing facilities
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Maintains written technical documentation and product and process specifications
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Utilizes or directs internal (manufacturing, engineering, marketing, quality systems, procurement) and external (suppliers, consultants) functional experts to resolve issues
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May indirectly supervise one to two junior Scientists or technicians. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems
Education and Experience Required: Bachelor degree (B.S.) in Food Science, or equivalent, and at least six years related experience; or Master degree (M.S.) or equivalent, and two to four years related experience; or Ph.D. degree with one to two years related experience. Process cheese, cheese foods, cheese spreads and cheese sauces experience preferred
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