R&D Food Technologist

The R&D Food Technologist will be creative, organized and an excellent communicator. They will be responsible for consulting on process development, product improvement, scale-up from bench to production and all communication and documentation between R&D and the other departments. This position reports to the R&D Manager.

Provides technical expertise and communicates technical progress for assigned projects
Plans, organizes and leads experiments in the laboratory, pilot plant, plant trials and commercialization
Creates and maintains formulations, specifications, processes, and testing procedures
Records, compiles and analyzes test results and writes report
Understands product cost drivers and opportunities for improvements
Manages assigned internal R&D projects utilizing scientific protocols and food science principles
Maintain full and accurate documentation of all R&D related activities.
Effective at scale up from bench to production floor of new products.
Operates and maintains instruments essential for gathering information for the development of new products as well as interpret data from equipment.
Provides support to the Operations Team on efficiency initiatives, alternate ingredient testing and sourcing and validation of new ingredients.
Interacts with Marketing, Raw Materials, Planning, Manufacturing, QA and other departments to ensure proper project execution.
Effectively communicate and provide technical support to Sales, Quality Assurance and Production departments.
Interface with R&D team, management group, QA and production personnel on as needed basis.
Manage and complete assigned research & development projects within specified timelines.
Oversee pilot and start-up batches, adapting formulas and processes as required.
Establish product specifications on new products and update as needed.
Ensure new products are in compliance with all regulations and certifications.
Effectively communicate with R&D Manager on projects
It is the responsibility of all employees to uphold the mission of the Amy’s Food Safety and Quality Policy. This includes following all Food Safety and Sustainability programs and participating in all required training.

SUPERVISORY RESPONSIBILITIES
This position does not directly supervise other Amy’s employees.

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.

Knowledge of food chemistry, microbiology, composition, analysis, processes and regulations
Strong technical skills and good relevant industrial experience
Solid culinary foundation with a background in food science principles
Strong attention to detail and meticulous in paperwork preparation
Good understanding of production and process scale up
Ability to develop and execute action plans for each project including experimental design, bench top, pilot plant, plant trials and commercialization
Ability to evaluate and utilize technical information from internal and external sources
Ability to lead development and implementation of key product improvements, productivity initiatives, new products and line extensions
Ability to work with suppliers to identify technical solutions
Strong interpersonal and influencing skills
Excellent organization and communication skills and computer literacy
Must be able to work with minimal supervision

EDUCATION

Bachelor’s degree in Food Science, Food Technology or relevant field, or an equivalent combination of education and experience.

EXPERIENCE

1-3 years of food industry experience with a strong food background

LANGUAGE SKILLS

Ability to read, analyze and interpret common scientific and technical journals, financial reports, technical bulletins, specifications and legal documents.
Ability to effectively present information to all levels of management and to suppliers
Ability to speak Spanish is preferred, but not required.

MATHEMATICAL SKILLS

Ability to work with mathematical concepts such as probability and statistical inference
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee is occasionally required to stand; walk; reach with hands and arms; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, cold (coolers and freezers) and hot (processing equipment) conditions, and moving mechanical parts.

Santa Rosa, CA Compensation Range:

$69,200-$96,900