What are the responsibilities and job description for the Food Scientist - Springdale, Arkansas position at Griffith Foods?
Location: Springdale, Arkansas
Summary: Completes Griffith US Product Development projects and technical initiatives to develop new and optimized products for key clients that support the overall Griffith Foods business strategy.
Essential Duties & Responsibilities:
Functions as a scientist to develop new and optimized products in execution of technical activities that support key clients and the overall Griffith Foods business strategy.
Applies food science principles in research and development.
Works with limited independence, exercising ingenuity and judgment in the approach to tasks. Responsible for the design, planning, execution, and reporting of experiments and projects.
Works within assigned priorities, projects, and timelines concurrently.
Use technical and problem-solving skills to approach projects.
Communicates project progress internally and externally with clients and suppliers.
Completes product formulation activities to drive efficient production of safe and regulatory compliant food products.
Follows Product Development processes to ensure efficiencies and effectiveness of function.
Supports Innovation and Sensory activities that support the long-term strategy of the organization.
Represents Product Development in professional business relationships with GLUS client and supplier base.
Responsible for maintaining the security of all information regarding product formulas and related confidential information.
Conducts reverse engineering on competitive products.
Reformulates existing products for product improvement or cost savings opportunities.
Functions as a technical resource for various departments.
Drives new product concepts for product category by contributing ideas.
Applies culinary fundamentals and knowledge into development strategy.
Maintains GLP's, GMP's and all required laboratory records, using electronic systems and written protocols.
Qualifications:
Bachelor’s degree in Meat Science, Food Science, Food Technology, Food Chemistry, or related technical degree.
Minimum 2-3 years’ experience of Research & Product Development or Quality Systems experience within the food industry.
Strong communication and interpersonal skills.
Must be able to eat and taste animal protein products and allergens including but not limited to wheat, dairy, and egg.
Must be able to lift at least 25 lbs.
Ability to communicate effectively and openly while working with a cross-functional team.
Must be a self-starter, independent, energetic and resourceful.
Travel up to 20%.
