Betty Lou's Inc -- Food Scientist Product Developer

Department:        Research and Development
Reports to:           Research and Development Manager
Work Hours:         7:30a.m. – 4p.m. weekdays, occasional night/weekend shifts
EMPLOYMENT AT WILL: It is our goal to provide a positive work environment and a solid economic foundation upon which all employees may build a future. However, Betty Lou’s also recognizes that employees and management alike must sometimes initiate change. In this regard it is expressly understood that your employment is “at will.” Thus, you retain the right to terminate your employment with us at any time for any reason and we retain a corresponding right to end the employment relationship at any time for any reason.
 
BETTY LOU’S INC. IS AN EQUAL OPPORTUNITY EMPLOYER.
 
Position Overview
The Food Scientist Product Developer will support the production of food products through  innovation, formula creation, and creative problem solving.

Responsibilities

• Perform new product research from concept to formulation, ingredient sourcing, through to commercialization
• Organize and manage multiple projects while meeting deadlines and communicating status.
• Have a strong sense of purpose, works well with minimal supervision and is assertive in the pursuit of quality and accuracy
• Optimize current products for run ability
• Identify and implement cost savings initiatives
• Perform and manage sensory evaluations on current products
• Problem solve production or finished product issues
• Provide technical support for sales, quality assurance and production
• Keep current with government regulations concerning ingredients and food labeling
• Develop and update accurate label information
• Initiate procurement of new ingredients
• Update ingredient documentation as required
• Other duties as assigned

Requirements

• BS in Food Science or related field of study. 2-3 years of food production experience a plus
• Must have computer competency including Microsoft Office Suite
• Knowledge of food ingredients, and their interactions and nutrition value
• Knowledge of Consumer Packaged Goods food product labeling
• FDA Regulatory compliance experience or knowledge
• Excellent written and oral communication skills
• Excellent attention to detail
• Ability to follow established procedures
• Ability to work effectively on a team
• Ability to successfully manage multiple projects simultaneously
• Excellent problem solving, time management and acute sensory skills

Physical Requirements

• Ability to work in an office environment and food laboratory with exposure to major allergens.
• Frequently required to talk, hear and communicate with others in English.
• Ability to sit and perform work on a computer or at a desk.
• Use hands to finger, handle or feel; and reach with hands and arms.
• Ability to sit, stand and/or walk for extended periods of time (up to 8 hours).
• Ability to use hands to digitally manipulate laboratory and office equipment, as well as handle food products.
• Ability to occasionally climb or balance; stoop, kneel, crouch, or crawl and talk or hear. 
• Ability to regularly lift and /or move up to 10 pounds, and occasionally lift and/or move up to 50 pounds. 
• Ability to use distance vision and have depth perception. 
• Ability to distinguish shades of color to identify abnormalities and/or defects in food products.
• Ability to taste, feel and describe sensory aspects of food products.

 
Supervisory Duties

• None

Other Duties as Assigned:  This job description is not intended to be all inclusive, but to serve as a guideline.  Management retains the right to determine additions or changes to job responsibilities.

To apply, contact Brandon Herkert <bherkert@bettylousinc.com>