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Local Food Industry Job Listings

Brew Doctor - Laboratory Technician

9/16/2021

 
Position Title: Laboratory Technician
Department: Technical Services
Location: Tualatin, Oregon
Supervisory Responsibilities: None 
Reports to: FSQA Manager
Worker Category: Full-time
FLSA Classification: Non-exempt
About Brew Dr:
In 2006, our founder Matt Thomas started Townshend’s Tea Company.  Two years later, we began making kombucha in the basement of our first teahouse, and it got so popular we decided to bottle it!  
Today, Brew Dr. Kombucha operates from a 50,000 sq ft brewery in Tualatin, Oregon, and our products are sold in all 50 states and across Canada. In addition, we have expanded our horizons to launch Tranquil, a line of CBD kombucha, and Uplift, a line of energizing yerba mate beverages.
You may have met our mascot, Otis the sloth, who shows up under the cap of every bottle of Brew Dr. Kombucha. He inspires our motto: “Can’t rush the good stuff.”
Position Summary:  The Laboratory Technician will be responsible for performing and coordinating product analysis and testing. This position works closely with the production and quality teams. 
 
Job Responsibilities: 
  • Analyze samples and report findings
  • Monitor fermentation tanks, perform sensory analysis, and collect samples
  • Operate Admeo and Anton Paar for daily analysis, calibration, and routine maintenance
  • Interpret and enter lab data
  • Generate Process Control Documents as needed
  • Act as back-up to the Quality Technician for crucial food safety functions
 
Qualifications and Experience:
  • Ability to maintain an organized and efficient workflow while demonstrating a high degree of accuracy
  • Ability to prioritize and complete ongoing tasks assigned by the FSQA Manager.
  • Demonstrated proficiency in writing and composition, including use of proper grammar and logical design of forms, reports, charts, and flow diagrams
  • Proven ability to work collaboratively and safely in a production and lab environment
  • Ability to perform arithmetic (including unit conversions) and basic statistical analysis of trial data
  • Educational background in Food Science, Microbiology, Chemistry, Biology, Enology, Brewing or related discipline preferred
  • Previous lab experience is a plus but not required.
 
Physical Requirements: 
  • Ability to sit continuously at a computer
  • Carry weight and lift to 5 pounds frequently and up to 50 pounds occasionally
  • Taste & Smell: Ability to detect and perceive fermentation and tea flavors and aromas
  • Standing - ability to stand for long periods; ability to climb a ladder occasionally


 Work Environment:
While performing the duties of this position, the worker may be exposed to inside environmental conditions, hot fluids, pressurized vessels and transfer lines, strong odors, chemicals, noise levels above 85 decibels, confined spaces, refrigerated gases, powered industrial trucks, and moving machinery.
Other duties:
Please note this job description may not cover or contain a comprehensive listing of activities, duties, or responsibilities required of the employee for this job. In addition, duties, obligations, and activities may change at any time with or without notice.
Statement of Diversity & Inclusion:
Brew Dr. Kombucha is committed to maintaining a diverse, inclusive, and equitable workplace founded on respect, acceptance, and appreciation for all individuals.  Fostering a positive, inclusive, and diverse workplace is integral to growing the creative and collaborative organization that we believe is critical for sustained success.  With this in mind, we will strive to create an inclusive workforce that fully represents different cultures, backgrounds, and perspectives. Additionally, we will ensure that our employment practices support and promote diversity, equity and inclusion.  
Mission Statement:
At Brew Dr., our mission is to explore the magic of tea to create delightful beverages. We craft quality, tasty, and functional tea beverages with thoughtful care for our people, ingredients, and the planet.
We value great taste, creativity, sustainability, and transparency. We take time to do things right, and we never settle.
Proud to be a B Corp:
Brew Dr. is proud to be the first national kombucha company to become a Certified B Corporation, joining the growing number of companies using business as a force for good.
Certified B Corporations meet rigorous social and environmental performance standards, public transparency, and legal accountability to balance purpose and profit. Yet, of the 40,000+ companies who have taken the assessment, only 5% passed to become B Corps. We’re proud to be in that 5%!
APPLY: https://www.brewdrkombucha.com/join-us/

​TRUITT BROS. INC.  - Senior Food Scientist

9/16/2021

 
​TRUITT BROS. INC.
 
JOB TITLE: Senior Food Scientist
DEPARTMENT: Technical Services SUB-DEPARTMENT: Product Development
REPORTS TO: Product Development Manager LOCATION: Salem, OR
EXEMPT: Yes JOB TYPE: Full Time 
SUMMARY:
This position is in the Product Development team.  It includes responsibilities for maintenance and renovation of our current customer portfolio as well as designing new products.  The position requires partnering strongly with external customers as well as internal cross-functional teams in Procurement, Operations, Sales, Business Development, Quality, and Thermal Processing in the development and commercialization of products. 
The individual must possess a strong knowledge of technical principles and must be self-motivated, proactive, demonstrate initiative, and think critically.
As a Senior Food Scientist, you will be involved with a project from conception to benchtop development and finally commercialization through implementation. 
  
KEY RESPONSIBILITIES:
Develop products based on customer provided guidelines, including but not limited to USDA labeling, organic, nutritional restrictions, allergen free, and cost restraints. 
Document and maintain organized, detailed records of laboratory formulation variables and data analysis. 
Designs laboratory and confirmation (scale-up) experiments that examine the operational and formulation variables that impact key product attributes such as taste, appearance, texture, etc.
Lead line trials to ensure knowledge transfer and adherence of quality from the lab to industrial scale-up, collaborating with industrial partners as needed. Plan, coordinate, document, and report on test runs and results.
Provide product information and technical support to customers.
Create Nutrition Facts Panels (NFP) and ingredient statements with limited guidance from Regulatory Specialist.  Provide customer with options based on regulations.
Contribute to the development of project timelines.
Partner with cross-functional teams to identify and execute new opportunities, improvements, and solve technical challenges for internal and external customers.
Provide guidance to lab personnel and junior scientists on technical formulation requirements, specification development, data collection, and procedures.
Oversees the creation and approves specifications as required for new/revised SKUs.
Work with vendors to source raw materials as well as collect, organize, and help establish supplier specifications
Participate in cuttings of your own products, fellow food scientist’s products, production quality cuttings, and competitive products.
Develops and improves knowledge of operating systems, product standards, raw materials, and suppliers.
Advanced working knowledge of an R&D organization, including product development flow and project management from conception to product launch.
Other duties as assigned.
  
ABILITIES & SKILLS:
Extensive knowledge of ingredients and food systems.
Advanced knowledge of regulatory and labeling.
Understand product requirements, plant equipment, and processes to enable the creation of detailed procedures and specifications.
Interprets customers’ requests and needs.
Provide judgment and experience to assure that an appropriate level of technical common sense and discipline are being employed and utilized in business decisions.
Excellent problem-solving skills to determine the root cause problem, with guidance, and execute effectively on solutions. Ability to define problems, collect and interpret data, draw valid conclusions, and propose solutions.
Must be proficient in presenting ideas and solutions in technical reports, proposals and presentations, with the ability to effectively communicate complex technical information to customers.
Effective team player, willing to contribute in a wide variety of areas.  Ability to interface well and collaborate with cross-functional teams, customers, and suppliers.
Push the boundaries of current, and future products, thinking outside of the box to help create new products.
Must be self-motivated, proactive, demonstrate initiative, and think critically.
Demonstrate willingness for continued learning.
Demonstrate strong organizational and planning skills to manage multiple projects simultaneously.
Ability to work in fast-paced environment and adaptable to change.
Operation of lab equipment, including but not limited to, pH meter, moisture analyzer, stove, scales, Brix meter, and Bostwick consistometer.
  
QUALIFICATIONS:
B.S. degree in Food Science required with minimum 7 years of experience in product development, process development, or similar experience in food related industry.  M.S.  or higher in Science field preferred.
Prefer experience in factory environment, scaling from benchtop development to commercialization.
Experience in savory flavor applications (i.e. sauce, soups, and side dishes) a plus.
Strong computer skills:  Microsoft Office applications, experience with Genesis and SAP a plus.
Excellent communication skills – interpersonal, oral, and written.
Occasional travel required (10-15%)
 
  
WORKING CONDITIONS:
Work is performed during the day in a laboratory, production, or office environment.  Work must be done on site. 
The noise level in the work area ranges from quiet to loud.  While performing the duties of this job, the employee may be regularly required to stand, reach with hands/arms, and occasionally lift or move up to 40 pounds. 
  
WORK SCHEDULE:
Full time, generally five-day, 40-hour work week with the rare occasion of travel or production support on weekends or evenings to support project trials and production as needed.  
ABOUT TRUITT BROS. INC:
Truitt Bros. is a leading contract manufacturer of shelf-stable, thermally processed foods. We are an industry innovator, providing high-quality customized products to a wide variety of food companies across the nation and globe – from start-ups entering the market to the world’s largest brands, to healthcare facilities and private label retailers.
 
www.truittbros.com
 

Salt & Straw - Director of Quality and Food Saftey

9/16/2021

 

​POSITION TITLE: Director of Quality and Food Safety 

SUPERVISOR: VP of Manufacturing and Supply Chain 

FLSA STATUS: Exempt 

WAGE GRADE: Salary 

SUPERVISORY: Direct reports include Quality Assurance Technicians, Regulatory Compliance Manager, and  the Sanitation Supervisor 

S&S VALUES: 

1. Create The Unbelievable 

2. Show Up Generously 

3. Act With Thoughtful Curiosity 

4. Share Human Kindness 

5. Make It Count 

We started Salt & Straw because we wanted to build a strong community with our team, our guests, and our partners.  As the Director of Quality and Food Safety, you play an important role in taking care of our team and creating a  strong community throughout your interactions with our entire organization. 

Position Description:  

Our Director of Quality and Food Safety is directly responsible for continuous improvement of product and  processes for the manufacturing and retail operations. As the Director, you are responsible for managing product  quality and food safety systems across multiple manufacturing locations, as well as on-site teams. Creates growth  and career opportunities within your department. Takes ownership of all Third party, regulatory and customer audits  to ensure compliance and improvement strategies.  

Essential Duties and Responsibilities:  

The Director of Quality and Food Safety develops and implements all corporate level food safety programs at all  company manufacturing and retail chain locations to comply with corporate needs and to meet regulatory  requirements that lead to food safety of manufactured products.  

The key responsibility of this position is to coordinate and ensure the execution of strategic and tactical objectives  related to food safety and quality, regulatory and internal compliance, auditing, product recall, and microbiological  testing. The position will lead the comprehensive development and deployment of systems and programs, and the  effective use of risk assessment techniques, to drive continuous improvement related to food safety and quality  within the company’s manufacturing facilities. The Director will provide leadership and direction to the food safety  and quality function in designated manufacturing facilities to provide ongoing and consistent compliance to  corporate and regulatory expectations. 

Manage Company-Wide Food Safety Programs 

● Manages company-wide Food Safety Programs and policies across multiple manufacturing locations and  retail chains to ensure alignment with current regulatory requirements, industry standards and corporate  objectives. 

● Oversees corporate food safety audits; develops audit programs and reviews audit findings and corrective  actions findings with operations management.

● Leads the implementation of SQF. 

● Reviews and guides facility management in Root Cause Analysis; corrective actions and preventive measures  for effectiveness in addressing issues. Follows up on implementation and outcomes. 

● Functions as a technical expert regarding food safety and quality systems within the company, including  regulatory and company policy, FSMA final rules, SQF Food Standards and GMPs.  

● Leads the Food Safety effort in designated facilities, including developing strategies, objectives, and  priorities. 

● Publishes and delivers annual operating strategic plans related to food safety and quality. ● Leads laboratory operations across their designated facilities to assure performance excellence, new method  identification and implementation, standardization, and ongoing accreditations. 

● Prepares the organization for heightened regulatory expectations by developing enhanced quality and food  safety programs across the supply chain. 

● Identifies areas of opportunity or concern related to Food Safety and Quality and develops appropriate  solutions to address those concerns. 

● Leverages continuous improvement tools and industry best practices to improve quality and food safety  processes. 

● Represents the Food Safety and Quality function to all business teams and serves as a conduit for information.  Improves visibility to food safety and quality performance across the organization. 

● Transforms data into meaningful and actionable information by developing new metrics and defined activities  that will drive improvement. 

● Interacts effectively at all levels of the organization, influences key stakeholders, and constructively manages possible conflict. 

● Provides support to the Customer Service and Sales teams in support of customer concerns and technical  inquiries. 

● Provides facility, equipment, and personnel practice inspection services on a routine basis to identify and  correct potential hazards related to food safety, quality, and regulatory compliance. 

Lead for all Food Safety and Quality - Regulatory, Third-Party and Customer Audits 

● Takes the lead for regulatory, third-party and customer audits for food safety and quality ● Oversees all non-conformance corrective actions and evaluated effectiveness 

● Ensures an Inspection Response protocol is in place in case an audit takes place when not on Site. 

Manage Production and Facilities Sanitation 

● Works closely with Production Mangers to build out expectations and determine division of overall sanitation  responsibilities. 

● Maintains proper Sanitation team staffing levels and team member performance evaluations. ● Audits sanitation standards and maintains daily documentation for food safety. Reports any deviations. ● Develops action plans to sanitation or out of compliance issues. Co-leads the corrective action plan with  Production Managers. Ensures and records all corrective actions that must be taken. 

Lead Food Safety Initiatives for all New Products, Processes, and Flavors 

● Performs ingredient risk assessments and establishes process controls. 

● Develops and maintains the supplier approval process. 

● Oversees new product and process trials, collaborating with the R&D team. 

● Works with software to create nutritional content for Shop menu boards and product packaging.

● Reviews and approves all labels for ingredient and allergen requirements. 

● Review marketing materials and content as needed. 

Competencies: To perform the job successfully, an individual should demonstrate the following competencies: 

● Demonstrated knowledge of QA practices and processes in a food manufacturing environment ● Ability to exercise sound judgment, strong decision making and problem resolution skills ● Ability to identify and handle priority and/or sensitive issues with discretion and a commitment to  confidentiality 

● Demonstrated consulting skills and excellent verbal and written communication skills 

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty  satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Education and/or Experience 

● Bachelors' degree in technical or scientific field preferred or an equivalent combination of education and  experience. 

● Minimum 8 years’ experience in food safety, technical management, or quality management in a food  business. 

● Supervisory experience. 

● Proven organizational and project management skills. 

Language Skills  

Strong communication skills. Ability to read and interpret documents such as safety rules, operating and  maintenance instructions, and procedure manuals; ability to write routine reports and correspondence; ability to  speak effectively and kindly before groups of customers or employees of the Salt and Straw 

Computer Skills 

Basic understanding of computers, on-line employee training programs, computerized maintenance programs and  spreadsheets. Experience with Excel, Word or Google Sheets and Docs. 

Work Environment – The work environment characteristics described here are representative of those an  employee encounters while performing the essential functions of this job. Reasonable accommodations may be  made to enable individuals with disabilities to perform essential functions. 

● Floor surfaces vary from hard tiled floor or concrete to carpet. 

● Ability to tolerate a high-level work pace that is typical for a retail food industry. 

● The noise level in the work environment can be loud. 

● Can handle extreme temperatures, cold refrigeration, and freezers.

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