The Senior Food Technologist, Rao’s Homemade Products, manages the design/plan/validation and implementation of new products, line extensions, product improvement and technical service for Sovos Brands that meet customer product offering requirements. Ensures the products maintain the integrity, consistency and quality expected of Rao’s Homemade. The role requires maintaining an effective cross-functional relationships with Marketing, Sales, Operations, Procurement, and Finance. Stays abreast of the latest Food Technology, Food Safety government laws / regulations and policies and utilizes the information to guide development.
Executes product development projects including: formulation development, bench top testing, sensory evaluation, obtaining and evaluating new raw materials (ingredients) as applicable, documenting all testing undertaken within the project and the results (both internal and customer testing/evaluations).
Designs, Develops and Commercializes new formulations and/or reformulations of existing products according to the project brief that will include product formulations with food safety, regulatory, operational feasibility and cost effectiveness.
Partner with QA, Operations and Procurement peers to execute the development and commercialization of new formulations and/or reformulations, including cost savings initiatives.
Plan factory trials, ordering ingredients and packaging, and organizing and sending customer sales samples.
Completes accurate documentation of formulas at all stages of development.
Development and maintenance of Ingredient Specifications, Ingredient Supplier Approval Initiation and New Material Item Set Up with QA and Procurement.
Works with Regulatory to support Supplier and Internal Ingredient Breakdown, USDA and/or FDA Claims Substantiation and Approval, Nutrition Fact Panels, SOI Compliance for product labeling, distribution and manufacturing processes.
Develop information for and issue product specifications, ingredient specifications, in-process control points and testing requirements.
Lead for technical expertise on cross-functional project teams and technical oversight of internal and external manufacturing start-ups and ongoing technical service.
Identifies and resolves technical conflicts, including resources, to ensure projects meet business expectations
Conduct all activities in compliance with established safety standards and Good Manufacturing Procedures (GMP).
Establishes Work Instructions and Process Controls for consistently manufacturing product design to finished product specifications.
Seeks to continuously improve production and R&D processes through best practices.
Ensures that strict hygiene food safety standards are met, and quality programs are followed.
Bachelor's degree in Food Science or related technical field.
5 - 10 years of work experience in Research & Development
Demonstrates technical expertise in grain science and/or bakery science, food technology, food processing, and culinary skills, along with analytical, critical thinking, project management and numerical skills.
Strong formulation capability – lab & pilot plant - understanding of ingredient interactions / functionality.
Experience in technology development including scale-up to pilot / commercial scale.
Strong competency in Product Development and work-related experience.
Individual needs to be flexible, dependable, detailed, collaborative, innovative, persistent, honest, creative, and ethical. Must be a self-starter, independent worker, energetic and resourceful.
Strong oral and written communication skills, interpersonal skills, and superior organizational abilities.
Willingness and ability to travel, as needed, to support product development activities, 50%.
PC-based computing experience (MS Word, Excel, PowerPoint, Mini-Tab, and EZ Form).
Ability to interact and collaborate with cross-functional groups: Marketing, Market Research, Procurement, Plant Management, Engineering, Vendors, Consultants, etc.
Physical Demands and Work Environment
Must be able to lift at least 50 lbs. periodically.
Must be able to move about the production floor, receiving and shipping docks, and commercial refrigeration and freezer systems frequently.
Must be able to use hands to finger, handle, or feel; reach with hands and arms; and bend, stoop, squat, and climb stairs.
Must be able to work in hot and freezing environments periodically.
Must be able to work flexible hours based upon needs of Operations.
Vision requirements: close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
Sovos regular full-time and temporary team members, contractors, and visitors must follow all applicable safety rules and procedures.
Failure to follow the company’s safety policies will result in disciplinary action up to and including dismissal or, for contractors and visitors, failure to follow safety policies will result in removal from the building or grounds.
About Sovos Brands- Rao's/Michael Angelo's
Sovos Brands is a food company with a mission to acquire and build one-of-a-kind brands. We’re dedicated to bringing today's consumers delicious food for joyful living. We invest in brands that have exciting growth potential, combining industry expertise with fresh thinking to bring our products into more homes across America.
The brands in our portfolio include Rao's Homemade, a producer of premium pasta sauces, soups, frozen entrées and pasta; noosa, a producer of premium yoghurt made with whole milk and wildflower North American honey; Birch Benders, a fast-growing producer of delicious, better-for-you pancake and waffle mixes, toaster waffles, and pancake and baking cups; and Michael Angelo's, a leading producer of authentic frozen Italian entrées.
Sovos has the experience of an industry leader, and the financial backing of Advent International, one of the world's largest private equity firms.
Find out more about Sovos Brands at www.sovosbrands.com, Rao's Homemade at www.raos.com, noosa at www.noosayoghurt.com, Birch Benders at www.birchbenders.com; and Michael Angelo's at www.michaelangelos.com.
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