Food scientist job description

This position is focused on new product development, menu innovation projects, competitor analysis, and product testing. Primary areas of development will be in our growth areas of non-traditional locations (c-stores, airports, and universities) and exploring opportunities to create high margins and operational efficiencies within our franchise stores. It will be key for this individual to be thoroughly trained in all Godfather's Pizza product preparation systems and how our field employees execute on these systems.
ESSENTIAL FUNCTIONS

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. To request accommodation, please contact Human Resources.

Conceptualize and develop new recipes and products to be prepared and sold at GPI franchise locations.
Continually develop ways to enhance current product line to improve quality and simplify restaurant procedures.
Learn proper operation and maintenance of current Godfather's kitchen equipment and test new kitchen equipment, providing detailed summaries of findings and recommendations.
Understand GPI's kitchen and culinary constraints and develop products or process efficiencies that can improve margins while maintaining brand quality.
Monitor market trends and design new products that will attract both new and existing customers.
Analyze current and potential (i.e. grocery stores, web-based, etc.) competitor market offerings and work to create new and innovative products to compete with them. This will involve travel to other markets to assess regional products that could offer opportunities within our system.
Effectively present ideas and concepts to department and GPI leadership through product cuttings and meetings.
Visit our existing locations on a regular basis to better understand their specific operations and look for potential product opportunities.
Attend industry related trade shows, and frequently work these shows.
Participate in focus groups on all new products as required.
Prepare for and participate in photo shoots.
Occasional field training as required, which may include new store openings.

POSITION QUALIFICATIONS

Bachelor's Degree in Food Science, Culinary Arts, Culinology, Baking Science or related scientific field with a minimum of 2 years related experience.

Proficient with Microsoft Office (Word, Excel, Outlook and PowerPoint)

Excellent verbal and written communication skills.

Proven track record of executing projects from concept to launch with minimal supervision.

**Job Type:** Contract (3 months, could be extended to 6)
**Payrate:** $44/hr.

**Shift:** 1 st M - F

**Summary**

Responsible for executing new product development, quality improvement and value improvement projects. The responsibility of the food scientist will be developing custom dry mix formulations and working with oil, yeast, starch and corn syrup for retail and food service as briefed by related business units such as marketing, sales, and procurement. The scientist is expected to provide support through the commercialization of the product. Developing and maintaining a strong interaction with cross-functional areas, especially marketing, on a day-to-day basis is an important part of the position. The work requires the implementation of all technical aspects of projects and ensures that all assigned tasks are completed according to the project plan.

**Responsibilities**

+ Design dry mix formulations as briefed within cost and time constraints.

+ Tests and formulates with baking ingredients.

+ Manages all activities of individual projects as assigned by the Product Development Manager.

+ Coordinates laboratory, pilot plant and plant trials for new product development and quality/profit improvement projects.

+ Coordinates and performs sensory difference, preference and directional panels as needed to support the business.

+ Works with internal and external partners to plan and implement research for shelf life, sensory analysis, product performance and technical appraisal for projects at hand.

+ Identifies suppliers for new ingredients.

+ Writes process, and specifications and enters SAP on items. Interacts with production and procurement during production scaleup within our own plant and co-pack facilities. Works with QC for appropriate tests on new products.

+ Reviews existing products for cost reduction, where possible. Works to gain approval of new ingredients for alternate vendors and cost savings.

+ Supervises technicians, if available, and temporary help on sample preparation and other duties when needed. 11. Performs technical support, product demos, customer calls, and attend trade shows as requested by marketing sales.

+ Other tasks and duties as assigned

**Requirements**

+ BS in Food Science or related field; Bakery science degree and nutrition knowledge strongly desired. MS related field preferred.

+ 25years in food product development in baking-related industry, including experience in product development of bakery mixes.

+ Requires a good palate and smell taste acuity.

+ Leadership Exhibits confidence in self and others; Inspires and motivates others to perform well; effectively influences actions and opinions of others.

+ Interpersonal Skills Communicates effectively. Listens to others and empowers people. Focuses on solving conflict. Influences in a positive manner.

+ Strategic Thinking Problem Solving Develops strategies to achieve organizational goals. Understands organization s strengths and weaknesses. Identifies and resolves problems in a timely manner. Develops alternative solutions. Works well in group problemsolving situations.

+ Design and Development Effectively and efficiently researches and designs to include Consumer insight, food safety, functionality, innovation, processing technology, competitive knowledge, costing and regulator.

+ Project Management Plans and organizes tasks. Follows protocols to control resources and achieve end results. Manages time effectively. Analyzes risks and establish a risk management plan.

**You should know:** Your safety matters! Vaccination against COVID-19 may be a requirement for this job in compliance with current client and governmental policies. A Kelly recruiter will confirm and share more details with you during the interview process.

**Why Kelly** ** ** **Science & Clinical?**

Kelly Science & Clinical is your connection to premier scientific and clinical companies looking to hire industry experts just like you. Our team creates expert talent solutions to solve the world's most critical challenges. Every day, we match science professionals with dream jobs that fit their skills, interests, and career goals-it's the way we think job searching should be. Nearly 100 percent of our science recruiters have a professional background and education in science, so we know a thing or two about the science market and how to get your expertise noticed.

**About Kelly** ** **

At Kelly, we're always thinking about what's next and advising job seekers on new ways of working to reach their full potential. In fact, we're a leading advocate for temporary/nontraditional workstyles, because we believe they allow flexibility and tremendous growth opportunities that enable a better way to work and live (plus, did we mention we provide a ton of benefits ?). Connecting great people with great companies is what we do best, and our employment opportunities span a wide variety of workstyles, skill levels, and industries around the world.

Kelly Services is proud to be an Equal Employment Opportunity and Affirmative Action employer. We welcome, value, and embrace diversity at all levels and are committed to building a team that is inclusive of a variety of backgrounds, communities, perspectives, and abilities. At Kelly, we believe that the more inclusive we are, the better services we can provide. Requests for accommodation related to our application process can be directed to Kelly's Human Resource Knowledge Center.
Kelly complies with the requirements of California's state and local Fair Chance laws. A conviction does not automatically bar individuals from employment.

A Designer Level II should exhibit proven product design capabilities and project planning abilities utilizing creativity, innovation, and presentations skills to provide best-in-class support to IFF clients. Continues to extend knowledge of ingredients, customer bases, processes, and flavor interactions in category applications.
The essential functions of this position include but are not limited to the following:

Project Management

+ Proven time and project management skills

+ Partners with production and quality department to complete scale-up trials and support QA/QC with trouble shooting when necessary.

+ Independently manages time and projects for assigned tasks.

+ Develops work-plans to manage work for projects.

+ Provide technical guidance on unusual or complex problems.

+ Develops finished product formulations incorporating IFF technologies and meeting industrial standards, country specific and client requirements (profile, legal, cost and stability requirements).

+ Works on projects for key local, strategic, and regional customers with commercial success.

+ Refines attributes (taste and texture) language and articulates with team and project members.

+ Continuously evolves/expands knowledge of ingredients and materials for Product Design.

+ Participates in new concept generation.

Innovation & Technology

+ Supports local and regional C&D and Category Growth Initiatives under direction from manager.

+ Successfully demonstrates new technology in appropriate projects.

+ Demonstrates an understanding of IFF Innovation Programs.

+ Clear understanding and execution of IFF Innovation processes.

+ Understands ingredient functionality and flavor performance in different finished products and incorporates technology appropriately.

+ May assist with the development of new product and application literature, including Technical Reports.

Customer Intimacy & Technical Partnership

+ Provide technical services to customers as needed (plant trials, troubleshooting, and training).

+ Demonstrates an understanding of customers, category markets, brand understanding, and consumer preferences.

+ Visits customers and presents technical information and taste and texture design concepts.

+ Develops strong relationships with aligned customers and related categories.

+ Assist customers by participating in in-house visits, answering technical questions, and conducting seminars and presentations as assigned.

Leadership

+ Shows positive attitude and passion.

+ Shares knowledge with the team and provides guidance to Trainee/Associate Designers.

+ Demonstrates ability to work within a team.

+ Inspires and build confidence in others to achieve targets.

Job Requirements

+ Minimum 7 years working experience in industrial food, ingredient, or flavor industry plus a minimum 2 years in the specific field of expertise.

+ Minimum entry level is a University/College Degree in Food Science and Technology or related disciplines (such as Chemistry, Biochemistry, and Biology)

+ Preferred Master's Degree in related area

+ Strong communication (verbal and written), organizational and interpersonal skills are necessary

+ Travel may be required up to 30% of the time.

Workplace

+ This position is considered an Anchor and requires working in the lab/pilot plant for 5 days/week.