Boar's Head
Overview
Hiring Company: Delicatessen Services Co., LLC. This role is the resident expert in ingredients, applying scientific principles to research, develop, and improve products. The candidate should be strong in practical and technical skills and analytical skills in meat and poultry processing, understanding the chemical, physical, and sensory properties of food ingredients to ensure safety, quality, and consumer appeal. The role includes formulating new products, improving existing ones, and collaborating with Operations, Food Safety, QA, and Regulatory teams. The ability to communicate technical information and research findings clearly, both verbally and in writing, and to draw conclusions and report findings to Sr. Management is required. The role requires managing multiple tasks within project timelines and effectively communicating the department mission and objectives. Adaptability to unforeseen circumstances and conflict resolution with minimal assistance are essential.
Job Description
Key Responsibilities Serve as the subject matter expert on ingredients, functionality, and food safety, providing guidance, solutions, and support to the Culinary and Technologist teams. Adhere to the company “CARES” initiative (Collaborate with Purpose, Act with Integrity, Respectfully Challenge, Expect Excellence, Safety First). Stay abreast of industry trends, emerging technologies, and regulatory changes that impact food science and technology. Conduct research on new food ingredients and explore their functionality. Develop product formulations with new and existing ingredients, conduct ingredient testing, and analyze product samples to ensure they meet or exceed quality and safety standards. Mentor junior food scientists and provide guidance on experimental design, methodology, and data analysis. Set up an internal science lab. Provide technical support to internal and external stakeholders, including sales, regulatory, food safety, and marketing, on ingredient functionality and its use in new product development. Ensure compliance with food safety and quality standards, including FDA and USDA regulations and industry best standards and company specifications. Maintain accurate and precise records of research, tests, and validations. Analyze ingredient and product stability, shelf life, and changes during and after processing, and its effects in storage conditions. Develop and execute research hypotheses, experiments, and studies. Utilize analytical tests and statistical methods to collect and interpret data. Stay abreast of industry trends, advancements, and scientific literature. Assist with regulatory documentation and labeling requirements, especially for ingredients and supplements. Support the transition of formulations from lab/bench to mass production in the plant. Conduct sensory panels and assist in shelf-life studies. Formulate new or existing recipes to achieve specific objectives, e.g., taste, texture, nutritional value. Develop and refine flavor profiles, potentially addressing off-notes from functional ingredients. Conduct studies on the chemical composition, structure, and properties of food and ingredients. Take all measures to ensure internal and external customers’ total satisfaction. Must be able to independently work in a meat processing lab environment. Exercises good communication skills. Independently run the R&D lab and maintain all equipment. Guide and develop R&D employees in training and support. Maintain accurate records for both you and staff on all tests that are being performed within the scope of the department’s objectives. Ability to decisively make decisions and provide clarity in ambiguous situations to drive results. Conduct R&D tests independently as assigned and approved by management; evaluate results and recommend next steps. Maintain R&D conformance to the business plan and corporate direction. Complete and submit reports as required. Travel as needed.
Required and Preferred Qualifications
Required Master’s in food science or related field OR equivalent experience. 6+ years’ experience in an R&D food product development or related role within the industry. Computer and lab systems proficiency. Demonstrated ability to lead complex research projects from inception to commercialization in food formulation, ingredient functionality, and processing techniques. Strong analytical skills with a proven ability to interpret complex data and make informed decisions. Preferred Experience with regulatory affairs and knowledge of food labeling requirements. Familiarity with flavor science and sensory evaluation methodologies. Proven track record of successful product launches in consumer retail deli.
Soft Skills and Cultural Fit
Excellent communication, collaborative mindset, and a passion for teamwork and shared success. Proactive problem solver with a creative approach to product innovation. Strong organizational skills with the ability to manage multiple projects simultaneously. A passion for food science and a commitment to sustainability and health-conscious product development. Flexible work arrangements with a hybrid model.
Language Skills
Fluent in English. Spanish skills are a plus.
Mathematical Skills
Ability to interpret and generate statistical data. Must analyze data to draw a conclusion.
Reasoning Ability
Decisive decision maker.
Physical Demands
Ability to lift up to 35 lbs.
Work Environment
Comfortable working in a variety of settings, including office, lab, and industrial plant floor (meat processing) in a cold environment. Ability to work a flexible schedule with various shifts; work hours depend on items being tested and produced.
Location:
Sarasota, FL Time Type:
Full time Department:
Research & Development
#J-18808-Ljbffr
Hiring Company: Delicatessen Services Co., LLC. This role is the resident expert in ingredients, applying scientific principles to research, develop, and improve products. The candidate should be strong in practical and technical skills and analytical skills in meat and poultry processing, understanding the chemical, physical, and sensory properties of food ingredients to ensure safety, quality, and consumer appeal. The role includes formulating new products, improving existing ones, and collaborating with Operations, Food Safety, QA, and Regulatory teams. The ability to communicate technical information and research findings clearly, both verbally and in writing, and to draw conclusions and report findings to Sr. Management is required. The role requires managing multiple tasks within project timelines and effectively communicating the department mission and objectives. Adaptability to unforeseen circumstances and conflict resolution with minimal assistance are essential.
Job Description
Key Responsibilities Serve as the subject matter expert on ingredients, functionality, and food safety, providing guidance, solutions, and support to the Culinary and Technologist teams. Adhere to the company “CARES” initiative (Collaborate with Purpose, Act with Integrity, Respectfully Challenge, Expect Excellence, Safety First). Stay abreast of industry trends, emerging technologies, and regulatory changes that impact food science and technology. Conduct research on new food ingredients and explore their functionality. Develop product formulations with new and existing ingredients, conduct ingredient testing, and analyze product samples to ensure they meet or exceed quality and safety standards. Mentor junior food scientists and provide guidance on experimental design, methodology, and data analysis. Set up an internal science lab. Provide technical support to internal and external stakeholders, including sales, regulatory, food safety, and marketing, on ingredient functionality and its use in new product development. Ensure compliance with food safety and quality standards, including FDA and USDA regulations and industry best standards and company specifications. Maintain accurate and precise records of research, tests, and validations. Analyze ingredient and product stability, shelf life, and changes during and after processing, and its effects in storage conditions. Develop and execute research hypotheses, experiments, and studies. Utilize analytical tests and statistical methods to collect and interpret data. Stay abreast of industry trends, advancements, and scientific literature. Assist with regulatory documentation and labeling requirements, especially for ingredients and supplements. Support the transition of formulations from lab/bench to mass production in the plant. Conduct sensory panels and assist in shelf-life studies. Formulate new or existing recipes to achieve specific objectives, e.g., taste, texture, nutritional value. Develop and refine flavor profiles, potentially addressing off-notes from functional ingredients. Conduct studies on the chemical composition, structure, and properties of food and ingredients. Take all measures to ensure internal and external customers’ total satisfaction. Must be able to independently work in a meat processing lab environment. Exercises good communication skills. Independently run the R&D lab and maintain all equipment. Guide and develop R&D employees in training and support. Maintain accurate records for both you and staff on all tests that are being performed within the scope of the department’s objectives. Ability to decisively make decisions and provide clarity in ambiguous situations to drive results. Conduct R&D tests independently as assigned and approved by management; evaluate results and recommend next steps. Maintain R&D conformance to the business plan and corporate direction. Complete and submit reports as required. Travel as needed.
Required and Preferred Qualifications
Required Master’s in food science or related field OR equivalent experience. 6+ years’ experience in an R&D food product development or related role within the industry. Computer and lab systems proficiency. Demonstrated ability to lead complex research projects from inception to commercialization in food formulation, ingredient functionality, and processing techniques. Strong analytical skills with a proven ability to interpret complex data and make informed decisions. Preferred Experience with regulatory affairs and knowledge of food labeling requirements. Familiarity with flavor science and sensory evaluation methodologies. Proven track record of successful product launches in consumer retail deli.
Soft Skills and Cultural Fit
Excellent communication, collaborative mindset, and a passion for teamwork and shared success. Proactive problem solver with a creative approach to product innovation. Strong organizational skills with the ability to manage multiple projects simultaneously. A passion for food science and a commitment to sustainability and health-conscious product development. Flexible work arrangements with a hybrid model.
Language Skills
Fluent in English. Spanish skills are a plus.
Mathematical Skills
Ability to interpret and generate statistical data. Must analyze data to draw a conclusion.
Reasoning Ability
Decisive decision maker.
Physical Demands
Ability to lift up to 35 lbs.
Work Environment
Comfortable working in a variety of settings, including office, lab, and industrial plant floor (meat processing) in a cold environment. Ability to work a flexible schedule with various shifts; work hours depend on items being tested and produced.
Location:
Sarasota, FL Time Type:
Full time Department:
Research & Development
#J-18808-Ljbffr