Job Description: The Senior Meat Scientist independently leads the development of beef, pork, poultry based products for customers utilizing key capabilities in our Owingsville, KY or Humboldt, IA facility. The ideal individual will have knowledge of batch and linear ovens, patty forming equipment, vacuum tumbling, blending, slicing and dicing equipment. The individual will be technically competent with a passion for innovation and developing high quality culinary-inspired products. Additionally, he/she will ultimately aid in expanding our capabilities at our Owingsville, KY facility.
Essential Functions: Expert level knowledge of meat systems - beef, pork, and poultry. Competent functional knowledge of ingredients in marinades to effect flavor, appearance, texture and yield.
Key responsibilities Works under the supervision of the Senior Director to develop assigned products. Develops new products, improves existing products, optimizes processes, and reduces cost. Designs products to meet customer expectations. Works closely with customers; presenting products and providing technical support. Provide technical support to Sales Team. “Hands-On” individual comfortable working in a production environment where he/she will provide assistance in trouble-shooting plant related issues and provide technical insights to the Production Team. Familiar with typical commercialization processes. The candidate will be expected to master the Commercialization Process. He/She will work collaboratively with cross-functional team members to successfully launch new products.
Candidate should be able to execute typical product development activities including but not limited to: Source ingredients, as needed for the development process. Coordinate with purchasing and ensure purchasing strategy is employed. Develop relationships with suppliers and use their resources to extend ours. Accurately document formulations and methods for making bench top samples, as well as make samples when needed, during development process. Responsible for the commercialization of products and ensure the smooth transition from bench to plant. Assist in the development of process capable specifications (internal and external) with input from Production and Quality Assurance for new products and modified products including those developed by others. Perform nutritional analysis of prototypes using the nutritional program Genesis R&D. Create draft ingredient statements and assess the presence of allergens and sensitive ingredients in formulations. Complete assigned work in a timely manner to meet project timelines. Communicates effectively – written and verbal. Communicates proactively to alert team members of issues as they arise. Has a keen ability to foresee potential issues and communicate accordingly. Responsible to ensure that all designated R&D areas are clean and organized. Observe and comply with all food safety (GMP) and general safety guidelines. Accept constructive feedback on job performance and behaviors.
Preferred Knowledge Expert level knowledge of meat systems and meat manufacturing processes Integrative knowledge of marinades, meat cuts, and manufacturing processes to achieve customer flavor, texture, appearance, and cost targets. Knowledge of USDA regulations – for example, standard of identity claims and ingredient regulations. Keen understanding of processes and their impact on product performance - grinding, fat balancing, blending, stuffing, cooking (thermal treatment), cooling, freezing, cutting, and packaging (MAP and non-MAP). Ability to trouble-shoot a perceived quality issue with a possible root cause. As well as, suggest corrective actions.
Educational Requirements B.S., M.S. or PhD level education in Food Science, Meat Science, or related field of study.
Experience B.S Candidate – 5 to 7 years Advanced Degree Candidate – 2 to 5 years
2 openings. Employer will assist with relocation costs.
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