Assistant Sensory Scientist

Position Title: Assistant Sensory Scientist
Date: December 2021

Department: Brewing Solutions
FLSA: Non-exempt

Location: Yakima
Grade/Level:
 
 
Reports to:  Sensory Scientist

Direct Reports:  None

 Position Summary:
As a member of the Sensory Team, the Assistant Sensory Scientist actively participates in sensory and flavor projects and tasks.  This position requires the use of sensory methods and analytical chemistry to drive new product development, product improvements, and provide internal and external technical support.  The Assistant Sensory Scientist collaborates on projects with Research & Development, Sales/Marketing, Brewing/R&D (Haas Innovations Brewing), Hop Breeding/Agronomy, QA/QC, Procurement, and Manufacturing to execute plans and achieve desired goals.

Primary Responsibilities: (Must consider: 1) knowledge required; 2) problem solving; and 3) accountability.)

% of time

1.   Day-to-day Sensory activities and technical support:

• Works with the Brewing Solutions team on projects related to sensory panel, HBC experimental variety evaluation, Compusense®, hop field sensory, new product support, customer education programs, and ad hoc technical support requests.
• Generates data from sensory evaluations of hops, hop products, and the use of these products in beer and other beverages.
• Assists in maintaining and updating the Hop and Product Libraries.
• Supports activities in establishing, maintaining, and updating the Hops and Product Libraries sensory/chemistry database.
• Answers customer sensory questions.
• Assists in roots cause analysis and responses to customer complaints.
• Assists in the development and publication of product specification sheets.

  2.Selection:
Works closely with Supply Chain to assist in executing customer varietal/lot quality evaluation, identifying and providing appropriate varietals/lots to specific customers, participating in customer selection sessions, track customer lot preferences, and communicate lot preferences to Supply Chain team.


  7.Other duties as assigned.

 Conditions of Employment:

1. Position requires a high degree of latitude and time flexibility.  When no special circumstances exist, working hours are from 8:00 a.m. to 5:00 p.m. Monday through Friday.  Hours worked more than 40 in a workweek are compensated at the overtime rate.
2. Position requires working with hops and other beer/beverage ingredients.  It will require tasting of beer and other alcoholic beverages. The employee must be able perform assigned duties (assisting with hops, beer and other related ingredients) to be employed and/or remain employed.
3. Will be expected to work in and around an analytical laboratory setting containing chemicals, solvents, and hop products.
4. Must comply with the John I. Haas, Inc. Environmental Management (EMS) and Quality Management (QMS) systems and have been trained on systems requirements.
5. Must be trained regarding procedures for managing significant environmental aspects, specifically:

1. Importance of conformity
2. Significant environment aspect
3. Roles and responsibilities
4. Potential consequence for departure from procedure

 

1. Travel may be involved as well as special projects, activities and customer entertainment that may require working during evening hours and weekends.

 Qualifications:  (Education/Experience/Skills required of the Position)Required:

1. B.S. in Food Science, Chemistry, Biology, or related field and relevant working experience OR an equivalent combination of education and experience which clearly demonstrates the ability to perform the essential functions of the role.
2. Proficient with Microsoft Office Suite, specifically Excel.
3. Strong interpersonal communication (written and verbal) skills, including success collaborating with others and working in a team environment.
4. Experience in or exposure to evaluating flavor materials and quality processes.
5. Experience managing multiple projects/job tasks with competing priorities and successfully adhering to defined timelines.

 Preferred:

1. Practical beer, wine, spirits, seltzer, and/or food Sensory Panel experience outside of college coursework. This includes being a participant, executing sensory panels, and data analysis.
2. Sensory experience in Descriptive Analysis, Preference Testing, Difference Testing, Consumer Testing, and Shelf Life Testing.
3. Compusense Cloud software experience.

 

1. Proficiency in statistics software XLStat or JMP.
2. Passion for hops, beer, brewing, or homebrewing.

 This form indicates the general nature and level of work performed by employees with this job title.  It is not designed to contain nor should it be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of all employees with this job title.

Interested?  Apply HERE