POSITION SUMMARY
This position performs small scale tests in benefit of continuous improvement of costs and quality of finished products. Once the
small-scale tests are approved, this position then implements on the large-scale process, assuring the process conditions and
procedures are being followed.
 

ESSENTIAL JOB FUNCTIONS

Implementation of procedures, ingredients and materials towards the improvement of quality and product cost. The implementation process involves every step of the operation from the receiving of raw materials to the packing of finished product, as well as documenting the process variables that might render a product out of compliance.  Implementation of procedures, ingredients and materials towards the production of new products complying with the expectations of Consumers, Clients, Marketing and Sales. Testing of new ingredients in small-scale, controlled environments. In certain occasions it is necessary the testing of small batches to avoid disruptions in the manufacturing plant due to the use of new flavors or ingredients; these small-scale tests are usually performed in pilot plant. Follow-up of laboratory results of new products and trend plotting. Once there is the implementation of a new product, it is important to track the chemistry test results in order to build the upper and lower limits for a specific parameter, and upon those limits, to verify the adherence to the specifications for the measured parameter (i.e.%salt, %fat, %protein) Enforcement of the Product's Standard Technical Instructions (STI). The STI are the standardized recipe for a given SKU, the observance of such STI will render a product with optimal quality. Other duties as assigned

 

MINIMUM QUALIFICATIONS

Bachelor's in Food or Animal Science or related field One (1) year experience in the meat or food industry

Preferred Qualifications

Food or Animal Science

 

KNOWLEDGE, SKILLS & ABILITITES (KSA’s)

Some Knowledge of USDA FDA Regulations, including Labeling and Nutritional facts Some Experience with Consumer Marketplace, food trend
 

ENVIRONMENTAL/WORKING CONDITIONS

 Able to work in an office and plant environment with exposure to noise, equipment and machinery Able to work in a cold environment of approximately 34˚ F for prolonged periods of time

 

PHYSICAL REQUIREMENTS

Usual plant environment with frequent sitting, walking, and standing, and occasional climbing, stooping, kneeling, crouching, crawling, and balancing. Frequent use of eye, hand, and finger coordination enabling the use of machinery and equipment. Oral and auditory capacity enabling interpersonal communication as well as communication through automated devices such as the telephone. The noise level in the work environment ranges from normal office levels to loud levels due to equipment and machinery use.