Food Scientist

Summary

The Food Scientist plays a key role in developing best-in-class scratch-quality food products for Haliburton’s food service, and industrial and retail customers. The ideal candidate is naturally passionate about food and food science understanding the balance between product design and profitability. The Food Scientist works actively with cross-functional teams collaborating on new product designs and providing technical support. The Food Scientist thrives working as a member of a team and prefers open communication and a fast-paced work environment.

Essential Duties & Job Responsibilities

• Is capable of developing commercially viable, profitable product prototypes for a variety of product lines including kettle-cooked sauces, roasted vegetables, pickled vegetables, IQF grains and beans, salsas, hot and cold process condiments, dips, and spreads
• Relies on science to support assertions when troubleshooting or conducting root cause analysis.
• Strong working knowledge and proven track record of successful product “matching”
• Culinary-centric, food-savvy, and passionate about food, food science, and product development
• Stays current with respect to industry awareness, food trends, and product development innovation
• Ensures work tasks are documented according to company and regulatory standard
• Has a thorough understanding of food preservation methods, can execute a variety of sensory tests including preference and triangle
• Competent in physical chemistry testing including salt, pH, Brix, water activity, viscosity, and acid
• Supports continuous improvement initiatives working on cost optimization, process improvement, product design, ingredient sourcing, and cross-utilization projects
• Has a general understanding of microbiology
• Understands food safety consistent with the FDA food code
• Becomes a subject matter expert relative to Haliburton’s processing and product capabilities
• Capable of developing solid working relationships with customer contacts through rapport building, earning trust, and being the customer’s “go-to” R&D contact
• Leads customer R&D work sessions and attends customer meetings as assigned
• Collaborates and works with cross-functional teams in a productive, professional, and thoughtful way
• Maintains an exceptionally clean workspace, practicing “clean as you go” standard at all times including departmental appearance, behavior, and attitude standards.
• Executes product development projects in a manner consistent with Haliburton’s quality and professionalism expectation
• Is able to translate customer “kitchen recipes” into working R&D formulas
• Adheres to and models good manufacturing practices (GMPS) whenever in the plant

Minimum Qualification Requirements

Education and Experience

• Bachelor’s degree in food science required
• Associates degree or continuing education in culinary arts preferred
• 4 years of experience as a food scientist working in a related food manufacturing environment required
• 2 years of experience designing kettle-cooked shelf-stable, refrigerated, and frozen sauces required
• Demonstrates proficiency in knife handling and basic cooking techniques
• Strong knowledge of sensory testing

Communication, Interpersonal and Professional Skills

• Exceptional business-level has written and verbal communication skills
• Must be an attentive listener
• Interacts well with customers including purchasing, development, and quality executives
• Is direct and to the point. Recognizes the value of time when communicating
• Is highly motivated and willing to “manage up” by providing leadership with honest feedback

Organizational Skills

• Must demonstrate exemplary planning and time management skills
• Must be detail-oriented
• Can seamlessly manage multiple projects with tight deadlines
• Utilizes Outlook calendar for planning and scheduling

Initiative & Creativity

• Possesses an acute sense of urgency in recognizing customer needs in a proactive way
• Is a highly motivated self-starter that is a solution-oriented problem-solver
• Demonstrates creativity through recommendations, input, and project results

Computer Skills

• Must be well versed and demonstrate competency in Microsoft Word, Excel, PowerPoint, Access, Outlook, Adobe, and other computer applications as needed
• Prior experience and fluency with Genesis, ERP, and PLM systems preferred

Mathematical Skills

• Proficient in addition, subtraction, division, multiplication, ratios, and percentages

Physical Demands/work environment

• Able to sit and work at computer work station up to 30% of the time
• Able to stand and walk up to 70% of the time
• Able to work in a fast-paced environment
• Willing and able to participate in plant trials and runs as needed
• Withstand strong odors from the foods being processed