Food Scientist - Poultry

Applying to this requisition will consider you for Food Scientist I, Food Scientist II, Senior Food Scientist I, or Senior Food Scientist II. Level will be determined through the interview process.

About the role

This position is responsible for developing and commercializing new and improved products and/or processes through guidance from their manager. This covers all stages of product development and process development, including writing new product specifications and ensuring regulatory labeling and food safety requirements are met.

The role involves developing samples/prototypes of new products, modifying or optimizing existing products, compiling cost analysis information, and leading cook validations to verify food safety, optimize cooking procedures, and support consistent restaurant quality.

A strong working knowledge of scientific methods, ingredients, product formulation, and food processing is expected to support best-in-class development of innovative food products.

Responsibilities

• Work with and influence cross-functional teams (marketing, insights, sales, culinary, FSQA, operations, and purchasing) while coordinating with suppliers to ensure smooth start-up for new product production processes.
• Modify or optimize existing products, develop specifications for product production labeling, and compile cost analysis information.
• Manage multiple development and optimization projects of moderate complexity from concept through commercialization, including planning, executing experiments, analyzing data, and reporting results.
• Execute bench-top development, pilot plant testing, and scale-up production at federally inspected research facilities and full-scale production facilities.
• Lead and execute cook validation studies, including planning, conducting, documenting, and communicating results across products, production lines, and fryer platforms.
• Analyze data to build process-capable product specifications and present technical concepts to non-technical stakeholders.
• Compile cost analysis information and ensure costing structures meet financial expectations.
• Identify innovation opportunities that can be treated as intellectual property (IP) to provide a competitive edge.
• Develop process flow charts for engineering in collaboration with process development teams.
• Travel to plant production facilities for testing, commercialization, troubleshooting, and customer meetings (minimum 25% travel).
• Take on and complete special projects as needed to support growth and EBIT strategies.

Requirements

Senior Food Scientist II:

• BS, MS, or PhD in Food Science, Meat Science, Food Engineering, or related field.
• Minimum of 8 years of relevant Research and Development experience.
• No degree with a minimum of 15 years of relevant experience.

Senior Food Scientist I:

• BS, MS, or PhD in Food Science, Meat Science, Food Engineering, or related field.
• PhD with a minimum of 2 years of relevant experience.
• MS with a minimum of 3 years of relevant experience.
• BS with a minimum of 5 years of relevant experience.
• No degree with a minimum of 10 years of relevant experience.

Food Scientist II:

• BS, MS, or PhD in Food Science, Meat Science, Food Engineering, Alt. Protein Science, or equivalent.
• PhD with no experience required.
• MS with a minimum of 2 years of relevant experience.
• BS with a minimum of 3 years of relevant experience.
• No degree with a minimum of 8 years of relevant experience.

Food Scientist I:

• BS, MS, or PhD in Food Science, Meat Science, Food Engineering, or related field.
• PhD or MS with no experience required.
• BS with a minimum of 2 years of relevant experience.
• No degree with a minimum of 8 years of relevant experience.

Skills

• Strong critical thinking, analytical, and problem-solving skills.
• Strong project management and numerical skills.
• Understanding of product formulation, food processing, and the Research and Development process.
• Knowledge of regulatory labeling and food safety requirements.
• Proficiency in MS Office and Tyson systems (or equivalent).
• Excellent verbal, written, and presentation skills for cross-functional communication.
• Working knowledge of poultry new product development, battered and breaded products, and water jet portioning technologies is a plus.

Benefits

• Paid time off.
• 401(k) plans.
• Affordable health, life, dental, vision, and prescription drug benefits.

Schedule

1st shift (United States).

Other

• May supervise a team of hourly technicians supporting a team of scientists.
• Relocation assistance eligible.
• Background checks required for certain roles.
• Physical requirements of the job may apply, with or without reasonable accommodation.