The focus on this position is creating new products.
Manufacturer of a variety of RTE meat products supplying the food service and retail grocery industries.
Running tests at the bench, production facility, or pilot plant. Balancing projects – could have 10 at any given time. Advanced planning, gathering data, communications, discussing, drawing conclusions, keeping the team in the loop. Visiting and interacting with customers.
Manage and execute the Foodservice projects for product development / formulation, batch testing, scale-up and commercialization of new products and product and process improvement of existing products. Develop product specifications, manage sensory science activities, and oversee product regulatory, labeling, and nutritional compliance.
Manage product development and approval processes, experimental design and concept definition, Benchtop creation of Gold Standards, Pilot Plant validations and Production Test Runs.
Identify customer needs and translate into new product opportunities working with sales and marketing partners, production, QA and provide technical assistance to the sales team, customers, external chefs, and client food scientists.
Plan, schedule, communicate and coordinate raw materials, plant schedules, project roadmaps and timelines. Gather, document, and analyze test results, make recommendations, and build production parameters.
Create manufacturing specifications and technical documentation. Troubleshoot product specifications and within regulatory compliance. Maintain continuous improvement initiatives through optimum processing procedures, quality systems, and regulatory oversight.
Research regulations, nutritional requirements, and work with the Regulatory department to facilitate USDA label approvals.
Create and maintain continuous improvement initiatives through optimum processing procedures, quality systems, and regulatory oversight
BS Meat Science or Food Science or MS Meat Science or Food Science.
4+ years of experience with cooked meats; Beef, Pork, Turkey, Poultry. Whole muscle restructured and emulsions.
Culinary product development from a manufacturing and restaurant point of view with a focus on processed meats.
Experience in product optimization and cost control. Completed projects from concept to market.
Understanding of USDA regulations and labeling policies; and use of Genesis nutritional software.
Equipment: Grinders, Emulsifiers, Hot process / cold process, Stuffing, Mixing, Blending, Injecting.
Ability to travel 50%+ of the time to 3 other company plants in the state of OK.