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

1.   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.

2.   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.

3.  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.

4.  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.

5.   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.

6.   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.

7.   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.

8.  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.

9.  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.

10.  Food

Nutrition Fundamentals :

Apply knowledge of

nutrients in food and food ingredients relative to formulation and process

development and improvement.

11.  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.

12.  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 :

1.  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.

2.  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.

3.  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.

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.

certifications :

eg. ServSafe

Other Qualifications

in MS Applications (MS Word, Excel, PowerPoint) and trainable in other

software related to food analysis

Effort / Requirements :    While performing the duties of this job,

the employee will :

of the scheduled work shift.

and use hands frequently.

majority of the scheduled shift.

rarely.

occasionally.

differentiate product quality parameters, read / compose email, reports and

use the computer and be proactive to customers’ feedback affecting

quality.

enough to give / receive instructions, feedback and communicate with

employees, customers and partners / suppliers.

hours, varying work shifts schedules as necessary at work.

performing the duties of this job, the employee is regularly exposed to :

extreme temperatures for product testing / development / training.

and logistics work areas.

visits, as necessary.

equipment

wet work area.

working in production, store and suppliers’ work environment.

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.

This Company is an Equal Opportunity Employer.