Research & Development Specialist

Job Summary

The Research & Development (R&D) Specialist conducts product development and improvement and process innovation, as well as other R&D activities that may be assigned by the R&D Brand Lead or R&D Manager. These activities include but are not limited to the design, formulation and commercialization of new products, quality improvement of existing products, process improvement and innovation, product costing and sustainability initiatives, and analyses of food materials and finished products. The R&D Specialist works closely with the R&D Brand Lead or R&D Manager to ensure that the goals of product taste superiority, sustainability and food safety are achieved.

Essential Functions

• Knowledge of Food Material Properties and Functional Ingredients:
  
  

Apply knowledge of food material properties, functional ingredients and food additives when developing product formulas and processes and evaluation of alternative ingredients. Conduct continuous research on food properties and new trends in food material science as relevant to the needs of the assigned project.

• Culinary Techniques:
  
  

Develop and apply classic and contemporary culinary techniques to product and process specifications, resulting into finished products that meet target product acceptability with consistent quality and sustainability.

• Food Quality and Safety:
  
  

Incorporate in-depth knowledge of food quality and safety to product design and development, such as GMP and HACCP. Apply knowledge of food microbiology and food chemistry in the development of product standards and process parameters relative to food safety. Ensure that quality and safety are built into product design.

• Formulation and Process Development and Optimization:
  
  

Design products that meet the requirements of the company and its customers. Develop formulas and processes for new and improved products. Perform timely activities relevant to the product development process for efficient and on-time achievement of product launches as budgeted, which may include but not limited to conceptualization, formulation and prototype evaluation, optimization and standardization, material sustainability evaluation, product cost calculation, commercial translation, and product launch.

• Food Processing Technology and Commercialization:
  
  

Effectively translate formulas and processes from lab scale to commercially prepared food products at the manufacturing and store levels using current food processing technology, as may be required. Work directly with internal commissaries and external toll processors and vendors and store operations to ensure that commercial products meet JFC standards. Prepare product guides, instructional materials, teaching aids and conduct product simulation and training as needed for effective transfer of technical information to end users.

• Food Packaging Properties and Functions:
  
  

Evaluate and select appropriate food packaging based on knowledge of material properties & functions relative to the product application and recommend specifications for such.

• Preservation and Shelf-Life Principles:
  
  

Conduct shelf-life evaluation of raw materials and finished products to ensure food safety and consistent sensory and nutritional quality of products within standardized storage and shelf life.

• Methods of Analyses of Food Properties:
  
  

Conduct variety of applicable microbiological tests and physico-chemical analyses on food products to determine inherent properties and provide analysis of results and recommendation for further product development and improvement.

• Sensory Evaluation and Sensometrics:
  
  

Apply methods of sensory evaluation and sensometrics to support requirements in ensuring consistent product quality and taste superiority. Prepare sensory analysis reports and provide recommendation on technical product specifications as required.

• Food Nutrition Fundamentals:
  
  

Apply knowledge of nutrients in food and food ingredients relative to formulation and process development and improvement.

• Food Standards, Laws and Regulations: Apply knowledge of federal, state, local and international government and industry regulations pertaining to standards on food safety, nutrition, food preparation and processing in the design and development of food products. Review the proper representation or translation of developed products in merchandising and marketing collaterals through print and media shoots, product and material descriptions, marketing copy and claims.
• Business Knowledge and Acumen:
  
  

Demonstrate awareness on the state of the company’s performance and plans for the future. Openly contribute insights, feedback and suggestions to the R&D team, providing timely solutions to the needs of the business. Recommend process improvements for R&D related functions to R&D Brand Lead and R&D Head as needed.

Common Key Result Areas (kra)

On top of the above essential functions, the R&D Specialist will perform the following key result areas common to all R&D team members:

• Documentation and Knowledge Management: Ability to record product and process specifications in technical format with accuracy and comprehensive detail for proper record, communication and transfer of information to target recipients.
• Technical and Best Practice Research: Pursue continuous improvement and innovation of R&D processes and systems through technical and applied research as well as sharing of best practices in the food science and culinary industry.
• Issue Resolution: Apply R&D expertise in finding solutions to issues and conditions affecting safety, quality and sustainability of food products and processes as needed by the company.
  
  

JOB SPECIFICATIONS

Education

• Associate’s Degree or Professional Certification in Culinary, Bakery/Pastry, Food Science/Technology, Nutritional Science, Culinology, Chemistry, Chemical Engineering, or any equivalent related course.
• Bachelor’s degree preferred.
  
  

Experience

At least 2 years of work experience in Research & Development (R&D) from manufacturing and/or foodservice industry, or any equivalent combination of education and experience from which comparable knowledge, skills and abilities have been achieved.

• Professional certifications:
• Preferred: Food Safety Certification - eg. ServSafe
  

Other Qualifications

• Computer Literacy: Proficient in MS Applications (MS Word, Excel, PowerPoint) and trainable in other software related to food analysis
• Physical Effort/Requirements: While performing the duties of this job, the employee will:
• Stand/walk for the majority 90% of the scheduled work shift.
• Lift, reach, pull, push, grasp and use hands frequently.
• Bend and/or squat down for the majority of the scheduled shift.
• Climb, stoop and/or kneel rarely.
• Lift up to 50 pounds occasionally.
• Need to see well enough to differentiate product quality parameters, read/compose email, reports and use the computer and be proactive to customers’ feedback affecting quality.
• Need to speak and hear well enough to give/receive instructions, feedback and communicate with employees, customers and partners/suppliers.
• Be required to work irregular hours, varying work shifts schedules as necessary at work.
• Work Environment: While performing the duties of this job, the employee is regularly exposed to:
• Kitchen/production areas with extreme temperatures for product testing/development/training.
• Manufacturing plants, warehouse and logistics work areas.
• Store and vendor/supplier plant visits, as necessary.
• Production and Store kitchen equipment
• Hot and cold temperatures and a wet work area.
• Wet and slippery floors.
• Cleaning chemicals
• Possible cuts and burns.
• Moderate noise level when working in production, store and suppliers’ work environment.
• Tensions and pressures may arise in meeting deadlines and goals.
  

This job description has been designed to indicate the general nature and level of work performed by employees in this classification. It is not designed to contain or be interpreted as an exhaustive list of all duties, responsibilities and qualifications required of employees assigned to this job. The duties, responsibilities may differ from the job description, and that the other duties as assigned, may be part of the job.

If the position requires a college/university degree, it must have been issued by an educational institution accredited by the United States Department of Education. Any degree issued by educational institution outside the United States must include documentation validating the equivalency of the degree to the same degree in the United States to be considered acceptable for this company’s purposes.

Reasonable accommodation for people with disabilities maybe requested by calling (626) 369-7118 at least five (5) working days in advance of the scheduled examination/assessment date(s).

APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA.