What are the responsibilities and job description for the Meat Product Development Specialist position at Carl Buddig & Company?
Carl Buddig & Company is a legacy in the meat manufacturing industry with a rich heritage spanning over 80 years.
We have grown into a leading producer of quality meat products, including our renowned lunchmeats, ready-to-eat cooked meats under the Kingsford division, and savory snack meats from Old Wisconsin.
As a third-generation family business, our success is deeply rooted in our commitment to quality, innovation, and community.
We believe in fostering an awesome culture where teamwork and innovation are at the core of everything we do.
Our connection to the communities we serve goes beyond business.
We are deeply committed to philanthropy and actively support numerous charitable initiatives and organizations.
About the Position
The Food Scientist position will have the opportunity to directly impact and drive innovation, renovation, and optimization of our retail and food service smoked meats business.
You will work closely with cross-functional teams to ensure our products meet safety, quality, and regulatory standards while also aligning with consumer trends and preferences.
Development work will include culinary prototypes, formula development, food safety & quality, process development, cost, and continuous improvement of new and existing products.
A strong knowledge and passion of the food industry, food trends, and a sense of curiosity and creativity are essential.
Key Responsibilities
- Manage multiple ongoing projects concurrently in an organized manner.
- Taking ownership and accountability for technical projects, executing small- and large-scale plant tests while documenting data and analyzing results.
Innovation
- Work directly with the sales and marketing teams on new concept development and seeing through the project all the way through the NPD process (concept development, consumer testing, concept refinement, benchtop development, pilot development, and commercialization).
- Identify culinary trends that can be incorporated into new products with new and existing capabilities.
