The SCF (Segregated Compounds Facility) Technologist is responsible for developing, optimizing, and maintaining chocolate manufacturing processes to ensure product quality, efficiency, and consistency. This role bridges R&D, Quality and production, playing a key role in scaling up recipes from lab to factory, improving processes, and implementing new technologies.

ACCOUNTABILITIES:

Key Responsibilities: • Tasting products in order to ensure that their profile meet specifications, and in selected samples with specific characteristics • Develop and optimize chocolate processing techniques including mixing, refining, conching, tempering, and molding. • Conduct trials and scale-ups of new chocolate formulations from bench-top to full production scale. • Collaborate with product developers, quality assurance, and engineering teams to improve product consistency and reduce waste. • Monitor and analyze production data to identify areas for process improvement. • Support commissioning and validation of new processing equipment or lines. • Ensure all processes comply with food safety, regulatory, and company standards. • Troubleshoot process and equipment issues to maintain continuous production. • Prepare technical documentation, SOPs, and process specifications. • Knowledge of Maintenance processes and programs related to the packaging lines • Provides technological advice during the execution of technological tests on new machineries. • Performs regular monitoring of parameters that might affect product and materials reaction on different production line. • For all process phase and for each single step, defines working and controlling guidelines, function size, definition of the possibility to influence variables and cycle parameters. • Responsible for implementation of correct application process consistency (dosage, timelines, critical parameters, etc.,) regarding the product specification/requirements for the new lines/equipment • Ensure all program requirements/standards regarding quality and food safety are implemented, practiced and maintained

The base pay range for this position is $69,100 to $96,740 annually.Actual compensation will be determined based on experience, qualifications, and other job-related factors permitted by law.  This pay range represents the anticipated salary for this position at this time.

EDUCATION:

Bachelor’s degree in food science, Chemical Engineering, or related field.

EXPERIENCE:

• 2+ years of experience in chocolate or confectionery processing, or food manufacturing. • Solid understanding of chocolate chemistry and physical properties (fat bloom, tempering curves, etc.). • Experience with industrial chocolate processing equipment. • Strong problem-solving and analytical skills. • Excellent communication and teamwork abilities.

#LI-BA1

#IND123