Senior Scientist

About the role

Works in concert with Sales/Culinary/Customer to facilitate the development of new products or the duplication of target products to meet customer needs and to ensure compliance with established quality standards.
Effectively leads new projects from the team’s initiation through commercialization. This work could include creating and maintaining timelines, managing stakeholders, formulating, scale-up, finished product testing, and specification validation.
Provides technical support to manufacturing sites for product batching and processing.
Responsible for development of processing procedures for new products and revisions to existing products as needed.
Provides on-site and off-site support of scale-ups tests, first productions and quality assurance practices of the developed product through the commercialization process and identify areas for improvement to facilitate department operations. Can include Customers on-site support of productions.
Communicates outside business customer's requirements to various departments within GSF, such as PD, QA, and Manufacturing.
Also, meets with customers to understand and verify their expectations, as needed.
Acts as technical expert (SME) and liaison between customer and internal cross-functional groups
Supports the Assured Supply program in vetting new/alternative materials and suppliers for raw materials in compliance with established quality assurance standards.
Independently works to provide bench, lab, and Pilot Plant related work activities to support product/process improvements, continuity of supply, and cost improvements.
Maintains laboratory, including upkeep of equipment, stocking of supplies and general cleaning of work areas.
Develops specifications for new products based on theoretical and analytical testing that yield sustained results.
Coordinates the presentation of new concepts and plays an integral role with the Sales team in executing the Customer Formula Selection Process. This includes presenting samples to the appropriate stakeholders for evaluation and following up with the appropriate GSF associates.
Identifies development opportunities and works collectively with the PD Managers to develop the team’s technical acumen (including mentoring and coaching).
Provides timely technical advice and oversight to junior PD members.
Studies methods to improve quality of food such as flavor, color, texture, nutritional value and convenience in support of strategic objectives.
Supports the development of processes and tools with the help of PD Managers based on a Continuous Improvement mindset. Among many things, this aspect could include the development of Standard Operating Practices (SOPs), utilizing Lean and Six Sigma principles, and training others.
Supports the development and execution of technical strategy. Advises Managers on technical barriers and opportunities. Provides ideas on potential solutions.
Supports training for new technologists, demonstrating lab safety, procedures and techniques.

Essential Functions

• Works in concert with Sales/Culinary/Customer to facilitate the development of new products or the duplication of target products to meet customer needs and to ensure compliance with established quality standards.
• Effectively leads new projects from the team’s initiation through commercialization. This work could include creating and maintaining timelines, managing stakeholders, formulating, scale-up, finished product testing, and specification validation.
• Provides technical support to manufacturing sites for product batching and processing.
• Responsible for development of processing procedures for new products and revisions to existing products as needed.
• Provides on-site and off-site support of scale-ups tests, first productions and quality assurance practices of the developed product through the commercialization process and identify areas for improvement to facilitate department operations. Can include Customers on-site support of productions.
• Communicates outside business customer's requirements to various departments within GSF, such as PD, QA, and Manufacturing.
• Also, meets with customers to understand and verify their expectations, as needed.
• Acts as technical expert (SME) and liaison between customer and internal cross-functional groups
• Supports the Assured Supply program in vetting new/alternative materials and suppliers for raw materials in compliance with established quality assurance standards.
• Independently works to provide bench, lab, and Pilot Plant related work activities to support product/process improvements, continuity of supply, and cost improvements.
• Maintains laboratory, including upkeep of equipment, stocking of supplies and general cleaning of work areas.
• Develops specifications for new products based on theoretical and analytical testing that yield sustained results.
• Coordinates the presentation of new concepts and plays an integral role with the Sales team in executing the Customer Formula Selection Process. This includes presenting samples to the appropriate stakeholders for evaluation and following up with the appropriate GSF associates.
• Identifies development opportunities and works collectively with the PD Managers to develop the team’s technical acumen (including mentoring and coaching).
• Provides timely technical advice and oversight to junior PD members.
• Studies methods to improve quality of food such as flavor, color, texture, nutritional value and convenience in support of strategic objectives.
• Supports the development of processes and tools with the help of PD Managers based on a Continuous Improvement mindset. Among many things, this aspect could include the development of Standard Operating Practices (SOPs), utilizing Lean and Six Sigma principles, and training others.
• Supports the development and execution of technical strategy. Advises Managers on technical barriers and opportunities. Provides ideas on potential solutions.
• Supports training for new technologists, demonstrating lab safety, procedures and techniques.

Minimum Qualifications

• Education and experience equivalent to a Bachelor's or Master's degree in food science, engineering, or related field of science from an accredited college or university.
• Experience 5+ years of food research and development experience, with an understanding of food chemistry, food safety, and related regulations.
• Functional culinary knowledge.
• Must be able to ideate alongside and interpret culinary driven concepts.
• Excellent oral and written communication skills and experience in interacting with customers.
• Experience in project management and be able to collaborate with project teams and support groups.
• Extensive knowledge base in one or more of the following areas preferred: hydrocolloids, emulsions, salad dressings, dipping sauces, tomato paste based products, syrups, liquid product processing methods, and/or related technologies.

Knowledge, Skills And Abilities

• Knowledge of (B/basic; J/journey; E/expert): Food testing concepts and techniques (E)
  Food microbiology (J)
  Sensory analysis (J)
  Benchtop procedures (E)
  Lab equipment operation and maintenance (J)
  Raw materials/product interaction (J)
  Food safety concepts and techniques (E)
  Food regulations (J)
  Culinary acumen (J)
  Food processing equipment and techniques (J)
  Quality assurance concepts and techniques (J)
  Technical problem solving (E)
  Experimental design (J)
  Pilot plant equipment (E)
  Pilot paperwork (J)
  Safety (E)
• Skills and abilities to: Strong scientific and statistical skills
  Expert problem-solving skills
  Experience in designing, planning, and executing successful design of experiments (DOE)
  Effectively utilizes the MS Office Suite (Word, Excel, PowerPoint, and Outlook)
  Ability to learn other key PC software, including systems housing technical specifications, ERP reporting, communication/file sharing programs (such as Teams, SharePoint, OneNote, etc....)
  and shared project management tools
  Translate culinary direction into feasible formula and process: Should have a broad understanding/familiarity with the culinary function coupled with the ability to transform information from that function into an operationally feasible formula and technical process
  Experience in method development to measure critical quality properties to achieve sustainable results
  Act in accordance with GSF’s Values and Creed