Open Positions

Senior Technologist/Scientist

Posted Date: 07/25/2017
Salary Range: $110-$120,000 plus 10-15% bonus + relocation assistance
Job Code: 2236
Location: Northeast


The Senior Technologist/Scientist is responsible for the coordination and execution of product development efforts for Snacking initiatives.

This includes innovation, new products, line extensions, cost savings, alternate supplier and quality improvements. Incumbent is responsible for ensuring that objectives, budget and timetables are met. This position is a hands-on personal contributor position that may manage a technician. The Senior Technologist/Scientist responds resourcefully to new demands and challenges throughout the product & commercialization process (including bench, pilot plant, and plant trials to create prototypes for consumer testing, etc.) and implements best practices. The successful candidate must demonstrate strong interpersonal skills and the ability to influence decisions within the cross functional team (Marketing, Operation Engineering, Manufacturing, QA, Process Development and Package Development) and externally with partners. The Senior Technologist/Scientist is expected to possess and demonstrate a solid understanding of food science, the business, operations and the commercialization processes. The Senior Technologist approach should include a practical application and modification of existing products/new technologies or the identification and innovative creation of new and unique products which achieve business goals. In addition, the position will include the ability to provide technical specifications and support to assure smooth rollouts of new products and processes during plant startups. This includes the provision of comprehensive process documentation to enable smooth commercialization and training of plant personnel. The Senior

  • Technologist must support an environment that fosters innovation and calculated risk taking.
  • Leads the identification, assessment and validation of formulations from benchtop through commercialization. This includes managing the financial aspects of product development including ingredient costs for plant trials
  • Insures all proper documentation is done accurately and on schedule
  • Conducts and leads assessment and capability studies, product startups/commercialization and provides on-site support to Plant Operations for new products, productivity and quality programs
  • Fosters an innovation culture by continually introducing new ideas and product concepts for new products, quality improvements, and productivity.
  • Creates, designs, supervises the development of new experimental protocols/best practices required to validate product concepts and prototypes.
  • Independently directs the activities of outside vendors including ingredients and services.

Job Complexity:

  • Ability to interact and communicate effectively with Senior Management as well as Plant Management
  • Must be a good problem solver; able to identify, interpret and analyze the correct data, and provide detailed direction to development projects
  • Active knowledge and understanding in areas beyond Product Development including Process and Package Development, QA, Project Engineering and thorough understanding of Marketing needs and financial hurdles
  • Sustain a high level of competence and professionalism in a dynamic business environment

Minimum Requirements:

  • Food Science, Bakery Science, Food Process Engineering, or Chemical Engineering degree with Product Development and /or Baking emphasis; preferably someone who has successfully commercialized baked products in the market. Formulation experience is required.
  • 6-10+ years of related experience with a consumer-packaged goods background; experience with snacks formulation and unit operations are preferred. Experience in crackers, snacks, doughs, bars and other baked goods is also relevant.
  • Excellent analytical skills, strong attention to details, good communications and interpersonal skills
  • Ability to handle and lead multiple projects at any given time in a team environment
  • Passion for food science, product development and consumers as it relates to innovation for new products, line extensions, and productivity opportunities.
  • Ability to think beyond his or her own (R&D) function to consider the organization holistically.






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