Research and Development Technician- Night Shift

Essential duties and responsibilities include the following:

• Assist with the development of new products prototypes and revised formulations with existing products, formulating to match the ingredient statement, nutritional profile and product attributes of the target product.
• Create product samples from recipes and evaluate results.
• Monitor and oversee production testing; develop and document the process.
• Assist with production trials and new product start-ups.
• Develop finished product and processing specifications.
• Ensure formulations are entered into MAS 500 in a timely manner.
• Provide raw material source information and vendor documentation for entry into MAS.
• Assist with identifying new vendors and sourcing raw material, ingredient, and/or packaging supplies.

• Develop and provide operations with process procedures.
• Provide assistance with scale-up from testing to production to ensure an effective first production run of new products.
• Establish an audit processes to ensure that customer requirements and product specifications are met.
• Aid in the development and revision of product specifications, forms & procedures, etc.
• In conjunction with Operations personnel and others, implement strategies for product and process improvements.
• Participate in process validation activities.
• Assist with preparing and submitting label approvals to USDA-FSIS.
• Maintain the R&D test kitchen supplies, utensils and equipment.
• Provide technical assistance and act as a resource for Blending personnel.
• Support the SQF process and ongoing compliance.
• Support the Lean Manufacturing initiatives of the company.
• Perform all other duties as assigned.

Supervisory Responsibilities                                                    

This position has no direct supervisory responsibilities.

Qualifications

The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  Must have strong organizational skills with a high attention to detail, and be able to work with a high degree of accuracy.  Must have flexibility to work weekends and all shifts as needed.  Must be dependable, punctual, and self-motivated.  Must have strong project logistical management skills.

Education and/or Experience                                                 

A minimum of 3 years previous experience in a USDA-FSIS-regulated food manufacturing environment is normally required, preferably with ready-to-eat processed meats. Previous experience with the USDA-FSIS label approval process is desirable.  Understanding of meat processing and knowledge of USDA-FSIS regulations as they pertain to fully cooked meat & poultry sausage product is required.  Previous experience with process improvement activities and documentation is preferred.

Communication/Interpersonal Skills                                                    

Must possess strong verbal, written and interpersonal communication skills and the ability to work effectively within a team.  Must have the ability to read and interpret documents such as operating and technical instructions, and procedure manuals. Must be able to interpret data, summarize it and present it in a meaningful, easy-to-understand fashion. 

Computer Skills                                                           

Must possess strong computer proficiencies with Excel, Word, PowerPoint, and Outlook.  Previous experience with MRP or ERP (e.g. MAS 500) is strongly preferred.

Mathematical Skills                                                    

Must have strong math skills, with the ability to calculate formulas and percentages, perform metric conversions and common statistical analyses, and interpret data. Ability to perform mathematical analysis and statistical computations and to work with concepts such as limits, standard deviation and charting.

Reasoning Ability                                                        

Must have the ability to apply common sense in decision making and carrying out instructions furnished in written, verbal, and/or diagram form.  Must have strong troubleshooting and problem solving skills.  Previous training in, and application of, root cause analysis methodology is strongly preferred.  Must have the ability to use scientific method to analytical problems.  Must also have the ability to read and understand government regulations pertaining to foods and understand and implement government guidelines for foods, laboratory practices and validation.

Physical Demands

While performing the duties of this job, the partner is frequently required to stand; walk; sit and talk or hear. The partner is frequently required to use hands to finger, handle, or feel and reach with hands and arms, and occasionally smell and taste.  Must occasionally lift boxes of product weighing up to 30#.  Specific vision abilities required by this job include close vision, far vision, depth perception and color vision. Must have a sense of taste and smell in order to complete sensory evaluations of product.

Work Environment

The work environment described here is representative of conditions a partner encounters while performing the essential functions of this job. The noise level in the office work environment is low, and while the production work environment is usually loud.  A wide temperature range exists in different production areas, ranging from 35° to 100° F. The production work environment is wet and slippery most times.  Partners are required to wear frocks, hearing protection, slip-resistant footwear, and hairnets at all times in the production areas, including the test kitchen.