Open Positions

Senior Food Technologist

Posted Date: 12/07/2017
Salary Range: $70-78K + 10.7% + some relocation assistance
Job Code: 2238
Location: Northeast

Position Summary:
The Senior Food Technologist position is responsible for developing and commercializing new and improved products and/or processes with the ability to work independently.  The Senior Food Technologist has excellent knowledge of scientific principles and is expected to leverage knowledge as it relates to ingredients, product formulation and food processing to support best in class development and commercialization of new innovative product products.  Responsibilities include leveraging technical thinking to bring together consumer needs and product possibilities into winning innovation from concept through commercialization. The incumbent operates as a contributing member of a cross- functional product development team and plays a key role in working with and strongly influencing Marketing, Sales, Operations, Purchasing, and Regulatory departments.  This position plays a major role in the creation of new products as well as continuously improving our current products and therefore plays an important part in supporting overall strategic goals.


May direct activity of one subordinate:   1 R&D Technician or Intern

Incumbent reports to R&D Manager or Senior R&D manager


  • The work environment is characterized by close collaboration with other Food Technologists, Food Technicians, Culinary, Corporate Innovation, Quality Assurance, Production, Procurement, Purchasing, Regulatory, Packaging Engineers, Sales and Marketing personnel in support of all business channels. Position may require frequent travel to other facilities (US and Canada); estimate travel time of 35%
  • Excellent interpersonal skills, time management, flexibility, and the ability to work in a fast paced, high stress environment are essential.
  • Customer-centric, both internally and externally focused

Specific Accountabilities:

Product Development:

  • Leads and formulates new products, modifies existing products to improve cost, and improves quality of existing products
  • Leads and collaborates with Sales and/or Marketing to define project parameters based on customer input/ request.
  • Utilizes the Innovation System to develop products and gain insight through rapid testing
  • Leads R&D commercialization process and ensures all processes are completed for superior customer experience including Cooking Instruction Development, Plant trial testing, Nutritional Calculations/ Analysis, Product Photography, Shelf-Life Studies, Product Cuttings, Packaging Development, Rapid Testing, etc.
  • Generates preliminary product specs and information for costing as requested by Sales and/ or Marketing.
  • Leads the Coordination, Designs and Executes Line Tests
  • Collaborates with R&D Team, process engineers, production staff, packaging and the marketing team to ensure manufactured product is within desired cost parameters, performance and organoleptic attributes.
  • Analyzes line test results with the assistance of R&D Team, Process Development, Manufacturing and Quality Assurance.
  •  Makes corrective actions to formula, equipment, processing, as required to ensure products will perform correctly under full production conditions.
  • Leads Specification development through working closer with Quality, Production, and Marketing teams to generate tentative and final product specs.
  • Monitors 1st production runs of New Products and provides technical expertise until manufacturing can achieve target costs (run rate, yields, etc.) while maintaining desired product performance attributes.
  • Assists in providing technical support for all internal and external customers
  • Acts as a technical subject matter expert for products during presentations- both on-site and off-site.
  • Requires formal “customer facing” in a professional manner with a sound working knowledge of company products, processes, and capabilities.

Continuous Improvement:

  • Leads ingredient consolidation, product line rationalization and cost reduction projects
  • Supports Purchasing with ingredient substitutions and cost saving initiatives.
  • Collaborates with Quality Assurance, Production, Purchasing, Procurement and Engineering when quality issues are identified, and proposes possible solutions, and next steps using technical experience and judgment. 
  • Ensures proper investigations are conducted, corrective actions are taken and preventative actions are established to prevent the recurrence of the issue.
  • Leads troubleshooting manufacturing and/or product performance issues by focusing in the area of methods, materials, man power and machinery.
  • Recommends modifications to existing product formulas and/or processes to improve productivity, quality and/or cost.

Team Development & Leadership:

  • Provides leadership and mentorship to R&D Team (Technicians, Technologists)
  • Fostering a culture of development, strengthening the team and facilitating future successes.
  • Acts as a leader and implementer of R&D process changes

Operational Excellence:

  • Analyzes, interprets, and presents data for effective communication of product development or research findings to the business team.
  • Contributes to process improvements not only in R&D but in other departments as well- look at systems and how we work to promote efficiencies.
  • Maintains a solid understanding of US Food Labeling Laws and Regulations
  • Stays abreast of, and understands, government compliance and regulation and how it impacts the development of new products (health claims, etc.)
  • Supplies Regulatory department with all pertinent product information to ensure compliance with current food labeling regulations.
  • Maintains a thorough knowledge of functional ingredients and investigates new ones as they become available.
  • Maintains cutting edge knowledge of food manufacturing processes, ingredients and raw materials as they apply to the seafood industry and the food industry as a whole.

Job Specifications:

  • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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.
  • Minimum of 3 years of experience and a B.S. in Food Science or related degree
  • Seafood and Value Added Coating Knowledge is a plus!
  • Culinary training is a plus!
  • Able to handle multiple projects in a fast paced and high stress environment.
  • Excellent time management skills.
  • Excellent interpersonal and communication skills; ability to effectively communicate complex ideas to a variety of stakeholders across functions
  • Must be detailed oriented!
  • Must be passionate and driven, yet flexible and willing to embrace changing business priorities and ambiguity
  • Proficient in MS Office
  • Lotus Notes, JD Edwards, and Nutritional Software (Genesis) is a plus!


< Back Submit Resume >