Jobs at SnackCraft LLC (Now Hiring) — 8 open

Job DetailsJob Location: GRAND RAPIDS, MI 49512Description: The Senior Food Scientist is responsible for applying scientific principles and providing technical expertise to cross-functional teams to develop innovative products from the concept phase through successful commercialization.

Work Environment: This job will utilize the R&D Lab in an office environment to create bench samples/formulations/documentation, while trials and new product start-ups are produced on the production floor. Food Scientists are expected to spend equal parts in the office as well as the production floor. Occasional travel is required.

Physical Demands

Hearing and speaking to exchange information
Dexterity of hands and fingers to operate equipment
Reaching overhead, above shoulders and horizontally
Bending at the waist, kneeling, sitting, or crouching
Ability to walk and stand-up during shift

Competencies

Interpersonal Skills: Strong communication skills to interact effectively with customers, regulatory agents, and company employees
Data Analysis: Proficiency in analyzing complex data and interpreting results to drive product improvements
Innovation: Ability to develop new food products from concept to commercialization.
Project Management: Experience in managing projects, including resource planning and execution.
Organization: Detailed and comprehensive Documentation and Record keeping

Core Responsibilities

Leading the develop of new products and product improvements in collaboration with customers and cross-functional teams
Develop and maintain accurate records related to products, including formulas, production processes, ingredient documentation, and nutritional data.

Research & Development

Coordinate and execute plant trials and prepare results for review.
Collect and maintain analytical and process settings for all R&D products.
Create product formulas and customer product specification sheets as it pertains to the finished product.
Perform packaging trials for foil film pillow pouches, cases, cartons and displays to ensure proper product to packaging fill.
Designs and conduct shelf-life studies, including product and package performance under various conditions and make recommendations for appropriate adjustment in product and/or package development.
Collaborate with Quality to develop testing parameters for product specifications.
Review production/quality paperwork for all skus to ensure accuracy of formula, vendors, specifications etc.

Regulatory

Capability to make informed decisions based on data analysis and regulatory requirements
Ensure all activities comply with regulatory standards and prepare for audits
Collect ingredient documentation for new and existing vendors.
Create nutritional panels and ingredients statements through Genesis Software.
Review all film proofs to verify NFP’s, Ingredient Statements and Claims are accurate.
Complete questionnaires, specification sheets, etc. per customer request.

Customer Relations

Assist customers in answering questions pertaining to their products and the manufacturing process.
Collect and ship out customer requested samples as requested.

Continuous Improvement

Complete and/or assist in special projects around the facility as needed to aid in the continuous improvement of the production process, finished products, warehouse handling and storage, purchasing, etc.
Provide technical expertise and leadership throughout the product development process.
Conduct market analysis to identify consumer needs and trends.

Other

Follow and enforce all OSHA Safety Regulation and Safety Rules.
Utilize knowledge and research methods to benchmark materials, planning activities and to drive best practice results
Work towards and support a culture of continuous improvement and work to make business and department improvements wherever possible
Responsible for following all food safety policies, procedures and regulatory criteria including Good Manufacturing Practices (GMPs)
Participate in Quality and Food Safety Team Meetings

QualificationsEducation and Experience

Bachelor’s degree in Food Science, Agriculture, Biology, Microbiology, Nutrition, Chemistry, (or equivalent)
5-7 years of in food science and related fields, preferably in a co-packing environment.
In-depth knowledge of FDA regulations, HACCP, SSOP, SOP, GMP requirements, and food safety legislation
Strong analytical and problem-solving skills

Strong Formulation and Mathematical Skills

Comprehensive Sensory Testing’s Requirements

Effective communication in English language
Strong Microsoft Excel Skills required
Excellent communication and interpersonal skills to collaborate with various departments
Ability to undertake complex analysis to create information and to interpret data and trends
Proficiency in food-related regulatory requirements, statistical quality control, and food microbiology.