Food Scientist I

As part of the Research & Development Team, the Food Scientist will work with customers and coworkers in the development of new products and improvement of existing products, under the direction of the R&D Manager-Westfield.

Responsibilities

• Develop new, innovative product offerings that meet specific needs in all segments of business (industrial, foodservice, and national accounts)
• Plan and organize product development projects from concept through commercialization, including assessing customer requirements, producing test samples, evaluating taste and texture of items, developing product and process specifications, supporting product startups, and coordinating sample shipments
• Develop technical expertise to troubleshoot production challenges through significant immersion in Brakebush manufacturing facilities, suppliers, and co-manufacturers
• Provide technical support to customers, including technical presentations and visits, by becoming a product expert in all product categories

Requirements

• Bachelor's degree in food science or related field and minimum two years in food manufacturing
• Experience with protein product development
• Customer-focused approach to product development
• Intermediate approach to experimental design using the Scientific Method
• Ability to appropriately prioritize multiple projects simultaneously, while meeting established deadlines
• Ability to function at a high level in a team-oriented environment
• Talent to develop and deliver succinct, relevant, and professional presentations
• Strong organizational skills; strong verbal and written communication skills
• Competent in Microsoft Word, Excel, and Outlook/other e-mail software

Preferred Qualifications

• Regulatory compliance knowledge, including USDA regulations, HACCP, GMP
• Experience working directly with National Chain Accounts
• In-depth knowledge of methods and equipment used in value-added poultry processing, including the ability to provide technical leadership to production personnel
• Understanding of back-of-house operations in Quick Service Restaurants and Casual Dining
• Familiarity with Child Nutrition equivalences, Product Formulation Statements, and nutritionals
• Understanding of SQF; experience with SAP ERP system and Genesis software for nutritional analysis

Work Environment

Working conditions will vary as the job requires that the person works in both the office and the plant environment. Will be exposed to temperatures from warm to extreme cold, wet conditions, slippery floors, noise, etc. This role is based in our Westfield, WI, manufacturing facility, and most of the team member’s time will be spent in-office or traveling.

Physical Demands

• Extensive standing at times
• Sitting, lifting, wearing factory required equipment while working in production
• Walking, visual tasks, responding quickly to sounds, and driving

Schedule

This position will work during 1st shift. Occasionally, additional time will be required working during 2nd and 3rd shifts.

Travel

Travel up to 30%, including customer site visits, Brakebush plants, co-packers, and suppliers.

Successful completion of a pre-employment drug test and background check are required.