METRO, Portland, OR, US
2 days ago
Requisition ID: 1119
APPLY:
This position will be open until Friday, October 2nd at 9:00PM PST.
The salary range is $100k to $130k and is accompanied by a competitive benefits package.

Work is frequently done remotely due to COVID19 restrictions.

Who We Are: Oregon Food Bank (OFB) believes that no one should be hungry. Our mission is to eliminate hunger and its root causes.

At Oregon Food Bank, we believe that food and health are basic human rights for all. We know that hunger is not just an individual experience; it is also a community-wide symptom of barriers to employment, education, housing and health care. That’s why we work on two fronts in our mission to end hunger in Oregon: we build community connections to help people access nutritious, affordable food today, and we build community power to eliminate the root causes of hunger for good.
Oregon Food Bank is an Equal Opportunity Employer, and we encourage applications from candidates who can contribute to the diversity of our organization. Over and above our commitment to non-discrimination, OFB actively seeks to employ members of the community who have experienced poverty or food insecurity and members of historically marginalized groups including racial and ethnic minorities. Please visit our website to read more about our commitment to equity.

Who You Are:

You care deeply about our community, about people experiencing hunger and hold them in the center of all that you do. You have significant operations experience in a food banking context. You are committed to, and skilled in, using equity as a process and an outcome of your work to disrupt systemic social patterns that promote hunger such as racism, sexism, and transphobia.  You have a strong affinity with OFB’s 10 Year Vision and are profoundly excited to achieve this vision for and with our community. You are highly organized and analytical. You have excellent rapport-building and communication skills, with the ability to co-create strategy and change processes with cross-functional teams, network partners, and vendors. You are adaptive and creative in a changing environment. You recognize and seize opportunities to build pathways from good entry level jobs to skills development and advancement for Operations staff members.

You have confidence in your skills and knowledge and the humility to reflect, listen to understand, and be changed. You have an empathetic nature and are able to understand the situations, needs and motivations of the individuals, groups and organizations we work with. You are courageous enough to take risks, shoulder responsibility, fail occasionally, and continually learn.

Position Summary:

The Director of Operations oversees and leads all aspects of the Operations Department, including food acquisition, receiving and distribution, facilities and regulatory management, departmental culture and personnel development. The Operations team moves 50-70 million pounds of food a year, the team is over 75 strong, with 5 direct reports.
Primary Responsibilities:

• Responsible for oversight and leadership of all aspects of the Operations Department, including food acquisition, receiving and distribution, facilities and regulatory management, organizational culture and personnel development.
•  Holds a seat at the executive Leadership Team table as part of the collaborative group that drives and shapes the vision, culture and operation of the Oregon Food Bank overall; while representing needs for food distribution as the primary stakeholder for the Operations Team. 
• Builds effective and entrepreneurial teams by designing and nurturing a work culture with equity at the core. 
• Responsible for Operations capacity planning for service surges and disaster response; including labor, space, equipment, and general use of materials. 
• Develops, supports and guides teams that develop and implements effective strategies, procedures, and internal controls for regulatory compliance and food distribution best practices. Supports and leads in the full scale shifting of operations as environmental, economic, and policy factors change. (Food safety, inventory controls, Federal commodity controls and valuation, transportation, environment, fire, occupational health and safety, etc.). Manages service contracts in accordance with OFB performance expectations and at competitive pricing in the market. 
• Accountable for leading equity and inclusion practice within the department, utilizing an equity lens to assure commitment and application of our equity values, and centering of OFB equity constituencies, with internal staff, external partnerships and the communities we serve. 
• Prepares and manages department budget (baseline and capital expenses). Ensures proper financial controls 
• Works collaboratively across departments to support client-service strategies in creative and effective ways. Engages, collaborates and provides technical assistance, with Feeding America and a statewide Network of regional food banks and partnerships.
• Oversees and reports impact and efficiency metrics for use in internal decisions and external communications. 
• Prepares for disaster response and recovery; maintain safe working conditions and fulfill OFB’s role as a second responder working with governmental and non-governmental emergency managers under the mass-care and mass-feeding emergency support functions. Leads the cross-department emergency closure advisory group (weather watch team).
• Implements closed-loop and zero-waste sustainability strategies for use of natural resources and waste streams. 
• Stays up to date on industry regulations, analyzes trends, develops forecasts, and uses these to rebalance and reallocate resources in a continual improvement cycle.
• Other duties as assigned.

Skills and Experience of the Ideal Candidate:

• Prior food banking experience required. Demonstrated skills in analysis of operational efficiencies and ability to synthesize data to make effective decisions on operations functions.
• Seven years of demonstrated management experience, in broad operational and/or management functions including some combination of procurement, warehousing and distribution operations, transportation, facilities, and regulatory compliance. 
• Demonstrated ability to create, articulate and implement strategy. 
• Demonstrated senior level contribution to organizational planning, annual budget development, implementation and reporting, capacity planning, and change management. 
•  Seasoned skills in managing staff with all levels of experience in a way that promotes inclusion, collaboration and teamwork.
• Ability to establish and maintain effective working relationships with diverse stakeholders, to work independently, and to work effectively as part of a team. 
• Ability to solve problems, manage multiple priorities, develop recommendations for action, and move complex projects forward. 
• Knowledge and experience with effective inventory management disciplines and supporting systems. 
• Ability to communicate effectively both verbally and in writing. Ability to deliver presentations and to develop reports that may include technical information.
• Experience in modeling intercultural competence and demonstrated commitment to equity, inclusion and social justice work.

Preferred Qualifications:

• Proficiency in a language other than English
• Bi-cultural skills strongly preferred. 
• Commitment to continued professional development to strengthen capacity to work through an equity lens for social justice.
• Personal living/lived experience of systemic inequity/oppression.

The Fine Print:  
​
Work is typically performed in an office environment inside and outside of Oregon Food Bank. Employee will use computer and phones extensively. Will drive for work performed in the community. May work outside of normal working hours of 8:00 – 5:00 p.m., such as evenings and weekends, and occasional travel out of town may occur. Employee must lift, bend, stoop, pick up and move objects up to 30 to 50 pounds.

To Apply Use this Link

R & D Associate Scientist II
Come join the Tillamook Team where our philosophy is “Dairy Done Right.” As an independent farmer-owned cooperative, we have been guided by good, honest values since 1909. We believe in putting quality over profit, natural over artificial, and that hard work can never be outsmarted. We’re taking a stand for real food, because everyone deserves better.
About you:
What does real food mean to you? Is your favorite dish a cheesy casserole? Perhaps a decadent and indulgent ice cream? Either way, your identification with food is important to us. People who fit well here at Tillamook have a commitment to quality in everything they do. Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values.
About us: 
Our team members understand our vision, contribute to our mission, thrive on innovative thinking, hard work and good, honest values. We live by these shared values: We are Good Stewards, We believe in Uncompromising Quality, We work as One Team, We Play to Win, and We Genuinely Care for each other.   
What you will do:
The R & D Associate Scientist II is responsible to help design, execute, and analyze all Tillamook research and the development of new products   The Associate Scientist II will often work  across all of Tillamook’s portfolio: Cheese, Butter, Whey, Cultured, and Frozen Desserts, in addition to continuous improvement projects both within our own and coman facilities.  Onsite management of trials, commercial production, and overnight travel is often required.  The R & D Associate Scientist II can effectively create experiments of design and perform risk analysis mitigation strategies on their own, but will also work collaboratively with other Product Development Scientists.
Here’s a day in the life:

• Supports ideation to fill portfolio or market whitespace, filling the consumer jobs to be done
• Prototypes formulations based on NPD direction, cost optimization, and other guardrails
• Researches new ingredients & processes to be used across the business
• Supports cross functional business units in root cause analysis and solution generation
• Supports Marketing & Sales teams with technical mastery to aid sell in and marketing efforts
• Analyzes the competitive landscape to guide strategy and category decision making
• Researches food science principles & Builds professional network to implement solutions, acts as subject matter expert to share new learning across the team
• Schedules, prepares for, and commands complex trial and first production runs. Reports results to a variety of audiences and interprets potential outcomes

Knowledge, skills, and abilities:

• Bachelor’s degree in Food Science, Dairy Science, or a related field
• M.S. a strong plus
• Bachelors Degree + 2 years experience in an R&D field or Masters Degree + 1 year experience in an R&D field
• Experience in food product development dairy product development preferred
• Experience working in basic product development / life cycle system
• Ability to lead an effective experiment of design, formula creation, and financial calculations. Drives NPD projects which are assigned directly to them and engages with mentors and leaders to ensure that correct process, risk mitigation, PM tools, and next steps are occurring when they should. Once given a specific NPD task, this person will effectively take through completion and recognizes logical next steps with active stakeholders to proactively engage them.
• Understanding Sensory as a role of consumer expectation
• Comfort operating equipment for pilot and scale up research.  End to end understanding of cost of goods

Industry leading benefit and reward programs:
We offer outstanding benefits to our employees. For more information, please visit the careers page: www.tillamook.com/careers.
We are committed to creating a diverse culture and inclusive conditions where all employees are heard, valued and feel a sense of belonging.  We rely on different perspectives, thoughts, backgrounds and cultures to inform our work, to help us be better as a brand and as an employer and to fuel our success.  We are seeking talent from a wide range of diversity, perspectives and backgrounds to join our exceptional organization and help us build our future.   

To Apply:  
Tillamook County Creamery Association (TCCA) is a Drug-Free Workplace. EEO/AA

​Job Description – Processing Specialist
 
Department:          Production/Operation
Reports to:             Operations Manager
Job Status:              Full-Time, Non-Exempt (Hourly)
Shift Type:              Coincides with production shift for standard work week.  Overtime as required.  May include possibly working holidays/weekends.
Location/Travel:   McMinnville, Oregon.  Travel may be required to attend training courses or events.
 
Position Summary
Under the direction of the Operations Manager, responsible for effective daily operation, changeover, and minor autonomous/preventive maintenance of production equipment and processes within a food manufacturing operation.  The primary responsibilities of the role include safety and environmental compliance, quality procedures, daily production, cleaning and sanitation procedures, equipment maintenance procedures, data collection, housekeeping, problem solving and continuous improvement as part of a work team.  The position works within a structure that requires considerable interaction with others int eh same production unit, as well as customers.  Proactively and continuously works to expand knowledge specific to the process and products made in the facility.
 
Duties and Responsibilities
This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary.

• Responsible for maintaining a positive workplace in a food-manufacturing environment that promotes safety, quality, trust, and teamwork.
• Responsible for following food safety programs and reporting deficiencies to management.
• Maintains, services, and conducts repairs on mechanical equipment, machinery, and components. 
• Performs skilled repair services of mechanical, electrical, and building systems and equipment.
• Conducts periodic inspections to evaluate requests for repairs.
• Identifies parts for replacement and requests approval to purchase, as necessary.
• Maintains work flow by monitoring steps of the process; setting processing variables; observing control points and equipment; monitoring personnel and resources; studying methods; implementing cost reductions; developing reporting procedures and systems; facilitating corrections to malfunctions within process control points; initiating and fostering a spirit of cooperation within and between departments.
• Completes production plan by scheduling and assigning personnel; accomplishing work results; establishing priorities; monitoring progress; revising schedules; resolving problems; reporting results of the processing flow on shift production summaries.
• Ensures operation of equipment by calling for repairs, evaluating new equipment and techniques.
• Provides manufacturing information by compiling, initiating, sorting, and analyzing production performance records and data, answering questions, and responding to requests.
• Creates and revises systems and procedures by analyzing operating practices, record-keeping systems, forms of control, and budgetary and personnel requirements, implementing change.
• Maintains safe and clean work environment by educating and directing personnel on the use of all control points, equipment, and resources, maintaining compliance with established policies and procedures.
• Completes all work in accordance with established safety procedures.
• Be available for other functions and special projects related to the success of the business.

 
 
Position Requirements
In accordance with the Americans with Disabilities Act, the ADA Amendments Act of 2008, and other applicable state or local law, we will make reasonable accommodations to qualified applicants and employees with disabilities.
 
Qualifications

• Exceptional attention to detail and strong organizational skills.
• Ability to adapt effectively within a continually changing and demanding environment.
• Demonstrate an understanding of the products and the processes involved.
• Basic understanding of equipment operations and troubleshooting ability.
• Must be able to demonstrate an ability and willingness to communicate effectively in order to maintain high levels of safety, quality and efficiency.
• Ability to read and comprehend standard operating procedures and company guidelines in order to maintain regulatory compliance.
• Ability to understand daily production needs and participate in a team environment safely.
• Able to perform at a high level in a fast-paced environment.
• Requires extended periods of standing, walking, climbing and sitting.
• Exposure to heat, cold, noise, machinery and cleaning chemicals.

 
Education/Experience

• High school diploma, GED, or equivalent education.
• Working knowledge of Safety, Quality, and Material Management Systems and procedures.
• 2 years of work experience within manufacturing, or a technical and/or trade discipline.  Experience operating a variety of mechanical equipment preferred.
• Working knowledge of food safety, HACCP, GMP.
• Better Process Control Certificate preferred.

 
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 the essential functions.
 
While performing the duties of this job, the employee is routinely exposed to toxic or caustic chemicals; extreme cold; extreme heat. The noise level is the work environment is usually moderate to loud.  The job duties include working with kettles, cappers, fillers, and pasteurization equipment.
 
Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
While performing the duties of this job, the employee is regularly required to stand, walk, climb stairs and talk or hear.  The employee is routinely required to use hands to finger, handle, or feel; and reach with hands and arms.  The employee must occasionally lift and/or move up to 40 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and ability to adjust focus.
 
If you are interested in this position, please email your resume to justina.alvarado@keystone-pacific.com.

Job Description – Quality Assurance Specialist III (Dairy)
 
Department:        Quality Assurance
Reports to:             Director of Food Safety and Quality
Job Status:              Full-Time, Non-Exempt (Hourly)
Shift Type:           Coincides with production shift for standard work week.  Overtime as required.  May include possibly working holidays/weekends.

Location/Travel:   Tualatin, Aurora and Salem - Travel would be involved to adequately visit and cover each of the site locations noted here. Travel would also be required to attend other events and training courses.
​
Position Summary
Under the direction of the Director of Food Safety and Quality, implements all aspects of the quality systems for the dairy processing sites.  Coordinates and executes day-to-day QA/QC tasks, works closely with all levels of production staff.  Assists with 3rd party audits and regulatory inspections.  Supports the dairy processing operation as needed; may assist with R&D projects and other special projects.  Proactively and continuously works to expand knowledge specific to the process and products made in the facility, from milk arrival to shipping of finished goods.
 
Duties and Responsibilities
This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary.

• Oversees internal activities with compliance to local, state and federal food safety and health standards, including personal hygiene, temperature control, cross-contamination, pest control, recall compliance, sanitation, and customer complaints. 
• Conducts line testing on incoming, WIP, and finished products (i.e. pH, brix, moisture, salt, titratable acidity, butterfat, etc.).  Identify out of spec product or conditions and place non-conforming items on hold.
• Assists with programs to include environmental monitoring, recall administration, good manufacturing programs and sanitation standard operating procedures.
• Develops, validates, maintains, and reviews food safety (HACCP, etc.), for sites to assure compliance with regulations.  
• Supports plant personnel to ensure compliance with federal & state regulations, third party audit requirements, customer requirements, and internal quality programs (i.e. FDA, ODA, Organic, etc.).
• Identifies food safety opportunities with sites; prioritizes issues and lead resolution to drive sustainable improvements. 
• Routes, investigates trends and closes all customer complaint issues.
• Ensures all site personnel are trained on food safety and quality related items.
• Supports raw material and finished product specifications to ensure they are accurate and properly maintained, including the development of specifications for new raw materials and new finished products.
• Works as a liaison for site audits and regulatory inspections.
• Performs monthly audits of each site to determine overall food safety and sanitation compliance.
• Assists with development, implementation and administration of new and existing food safety and quality policies and procedures.
• Develops and maintains documentation to comply with record keeping requirements.
• Maintains and manages lab equipment and supplies.      
• Responsible for maintaining a positive workplace in a food retail environment that promotes safety, quality, trust, and teamwork.                    
• Effectively communicates across the organization with all executive levels and operational management on the compliance status.                  
• Be available for other functions and special projects related to the success of the business.

 
Position Requirements
In accordance with the Americans with Disabilities Act, the ADA Amendments Act of 2008, and other applicable state or local law, we will make reasonable accommodations to qualified applicants and employees with disabilities.
 
Qualifications

• Exceptional attention to detail and strong organizational skills.
• Ability to adapt effectively within a continually changing and demanding environment.
• Demonstrate an understanding of the products and the processes involved.
• Basic understanding of equipment operations and minor troubleshooting ability.
• Must be able to demonstrate an ability and willingness to communicate effectively in order to maintain high levels of safety, quality and efficiency.
• Ability to read and comprehend standard operating procedures and company guidelines in order to maintain regulatory compliance.
• Ability to understand daily production needs and participate in a team environment safely.
• Able to perform at a high level in a fast-paced environment.
• Requires extended periods of standing, walking, climbing and sitting.
• Exposure to heat, cold, noise, machinery and cleaning chemicals.

 
Education/Experience

• Bachelors’ degree in Food Science, Microbiology, Biology, or related discipline preferred. 
• Experience with GFSI, FSMA, PMO, HACCP and GMP’s as they relate to food safety programs.
• PQCI certificate preferred.
• Minimum 3 years of experience in food manufacturing environment working in a QA and/or QC position. Dairy or cheese plant experience preferred.

 
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 the essential functions.
 
While performing the duties of this job, the employee is routinely exposed to toxic or caustic chemicals; extreme cold; extreme heat. The noise level is the work environment is usually moderate to loud.  The job duties include working in a slaughter facility with meat and poultry and/or raw meat and poultry cuts.
 
Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
While performing the duties of this job, the employee is regularly required to stand, walk, climb stairs and talk or hear.  The employee is routinely required to use hands to finger, handle, or feel; and reach with hands and arms.  The employee must occasionally lift and/or move up to 40 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and ability to adjust focus.
 
If you are interested in this position, please email your resume to justina.alvarado@keystone-pacific.com.

​
 
Job Description – Quality Assurance Specialist III
 
Department:          Quality Assurance
Reports to:             Quality Manager
Job Status:              Full-Time, Non-Exempt (Hourly)
Shift Type:              Coincides with production shift for standard work week.  Overtime as required.  May include possibly working holidays/weekends.
Location/Travel:   McMinnville, Oregon. Travel may also be required to attend other events and training courses.
 
Position Summary
Under the direction of the Director of Food Safety and Quality, implements all aspects of the quality systems for the canning/jarring processing site.  Coordinates and executes day-to-day QA/QC tasks, works closely with all levels of production staff.  Assists with 3rd party audits and regulatory inspections.  Supports the processing operation as needed; may assist with R&D projects and other special projects.  Proactively and continuously works to expand knowledge specific to the process and products made in the facility, from raw material arrival to shipping of finished goods.
 
Duties and Responsibilities
This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary.
 

• Oversees internal activities with compliance to local, state and federal food safety and health standards, including personal hygiene, temperature control, cross-contamination, pest control, recall compliance, sanitation, and customer complaints. 
• Conducts line testing on incoming, WIP, and finished products (i.e. pH, brix, moisture, salt, etc.).  Identify out of spec product or conditions and place non-conforming items on hold.
• Assists with programs to include environmental monitoring, recall administration, good manufacturing programs and sanitation standard operating procedures.
• Develops, validates, maintains, and reviews food safety (HACCP, etc.), for sites to assure compliance with regulations.  
• Supports plant personnel to ensure compliance with federal & state regulations, third party audit requirements, customer requirements, and internal quality programs (i.e. FDA, ODA, Organic, etc.).
• Identifies food safety opportunities with sites; prioritizes issues and lead resolution to drive sustainable improvements. 
• Routes, investigates trends and closes all customer complaint issues.
• Ensures all site personnel are trained on food safety and quality related items.
• Supports raw material and finished product specifications to ensure they are accurate and properly maintained, including the development of specifications for new raw materials and new finished products.
• Works as a liaison for site audits and regulatory inspections.
• Performs monthly audits of each site to determine overall food safety and sanitation compliance.
• Assists with development, implementation and administration of new and existing food safety and quality policies and procedures.
• Develops and maintains documentation to comply with record keeping requirements.
• Maintains and manages lab equipment and supplies.      
• Responsible for maintaining a positive workplace in a food retail environment that promotes safety, quality, trust, and teamwork.                    
• Effectively communicates across the organization with all executive levels and operational management on the compliance status.                  
• Be available for other functions and special projects related to the success of the business.

 
Position Requirements
In accordance with the Americans with Disabilities Act, the ADA Amendments Act of 2008, and other applicable state or local law, we will make reasonable accommodations to qualified applicants and employees with disabilities.
 
Qualifications

• Exceptional attention to detail and strong organizational skills.
• Ability to adapt effectively within a continually changing and demanding environment.
• Demonstrate an understanding of the products and the processes involved.
• Basic understanding of equipment operations and minor troubleshooting ability.
• Must be able to demonstrate an ability and willingness to communicate effectively in order to maintain high levels of safety, quality and efficiency.
• Ability to read and comprehend standard operating procedures and company guidelines in order to maintain regulatory compliance.
• Ability to understand daily production needs and participate in a team environment safely.
• Able to perform at a high level in a fast-paced environment.
• Requires extended periods of standing, walking, climbing and sitting.
• Exposure to heat, cold, noise, machinery and cleaning chemicals.

 
Education/Experience

• Bachelors’ degree in Food Science, Microbiology, Biology, or related discipline preferred. 
• Experience with GFSI, FSMA, HACCP and GMP’s as they relate to food safety programs.
• PQCI certificate preferred.
• Better Process Control School preferred.
• Minimum 3 years of experience in food manufacturing environment working in a QA and/or QC position. Dairy or cheese plant experience preferred.

 
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 the essential functions.
 
While performing the duties of this job, the employee is routinely exposed to toxic or caustic chemicals; extreme cold; extreme heat. The noise level is the work environment is usually moderate to loud.  The job duties include working in a slaughter facility with meat and poultry and/or raw meat and poultry cuts.
 
Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
While performing the duties of this job, the employee is regularly required to stand, walk, climb stairs and talk or hear.  The employee is routinely required to use hands to finger, handle, or feel; and reach with hands and arms.  The employee must occasionally lift and/or move up to 40 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and ability to adjust focus.
 
If you are interested in this position, please email your resume to justina.alvarado@keystone-pacific.com.

Applications Technologist 
R&D Technician – Seasonal (Summer 2020 Opportunity)
DIANA FOOD provides high added value natural ingredients to its customers in the agro-food industry around the world. From a natural range of fruit, vegetables, meat and seafood products processed into concentrates, powders, flakes and pieces, DIANA FOOD offers solutions with both sensorial (taste, color, texture and visual impact) and nutritional benefits (Health& Nutrition, food preservation).With a unique position in its markets, DIANA FOOD bases its business on a deep biosciences expertise, reinforced by a multi-stream mastery from vegetables to meat and seafood raw materials, all to ensure food safety and traceability.

We are currently looking for an Applications Technologist and fellow foodie to join our team in Silverton, Oregon! This role will be responsible for collaborating with Sales, R&D, our Category Managers, and our Global TSS teams to drive our category strategies and customer initiatives.

Responsibilities: Supports Sales and Categories by developing new and creative prototypes for demonstrating the Company’s ingredients to customers through project work and proactive presentations. Takes proactive approach in internal testing (taste, stability, performance etc.) of new ingredients through application development. Participates in on-site customer support, as well as provides technical assistance and ingredient expertise to customers for problem solving and product development. Manages Diana Food's formulation library. Provides technical applications support for customer visits and trade shows. Uses knowledge of food ingredient development as well as processing and equipment technologies, while applying them to projects. Maintains a safe and clean work environment. Performs other duties as required.

Qualifications: BS in Food Science; 3-5 years of food industry experience; Culinary experience a plus; Understanding the function of ingredients and how they interact with common ingredients in a variety of food applications; Strong formulation skills and understanding of food applications;  Solid organizational skills and ability to manage multiple projects and assignments; High energy, creativity, dedication, personal ownership, and intellectual curiosity and willing to continually learn; Ability to work independently and collaboratively;  Approach problem solving and challenges with a positive attitude; Confident, articulate and professional speaking abilities in front of customers;and Ability to travel - both domestic and international.

Our Offer: We offer Competitive pay, Medical/Dental/Vision benefits, 401k, generous paid time off, flexible work schedule, STD, LTD, Perks at Work employee discount program, Pet Insurance, Fitness/Gym allowance and much more!

R&D Technician – Seasonal (Summer 2020 Opportunity) 
Summary: We are currently seeking a R&D technician at our production site in Silverton Oregon. This position will be responsible traveling to our farm sites to collect corn samples for analysis. Additional responsibilities include, data entry, sample preparation and sample shipment and other related laboratory responsibilities.

Responsibilities:  Drive to corn farms for sampling  Corn Field Sampling  Sugar Analysis  Raw material and ingredient sampling  Sample Storage  Data entry  Brix Testing  Solids Testing  Moisture Analysis  Particle Size Analysis  Color Analysis  Set up for QA Sensory  Outgoing Sample Prep

Qualifications:  Clean Driving Record  Good communication skills.  Be able to communicate in written and verbal English.  Proficient in Microsoft excel and word.  Previous experience in a laboratory environment is a plus.  Ability to multitask Education: 1. Minimum of college level chemistry courses preferred. 2. The ideal candidate has one or more years working in a lab environment.

Our Offer: Competitive pay, Medical/Dental/Vision benefits, 401k, generous paid time off, flexible work schedule, STD, LTD, Perks at Work employee discount program, Pet Insurance, Fitness/Gym allowance and much more!

If interested please email a professional resume to Michele James (mjames@diana-food.com)

Regulatory Compliance Supervisor
Internship – Regulatory Compliance
Internship – QC & Food Safety
 
Harry & David is a leading gourmet gift company and a top 100 Internet Retailer. With a 75-year reputation for genuine farm-to-table freshness and unsurpassed quality, Harry & David is legendary for products such as the Fruit-of-the-Month Club® gifts, Royal Riviera® Pears, Oregold® Peaches, and Moose Munch® gourmet caramel popcorn made in our own confectionery.  We are the nation's foremost purveyor of gourmet fruit and food gifts through our premier direct marketing and e-commerce techniques. We offer a great corporate culture, competitive salary, and benefits package including medical, dental, and vision. If you love our gourmet food as much as we do, you will also enjoy our generous employee discount on all of our delectable Harry & David products. Harry & David is part of the 1-800-Flowers.com Family of Brands
(www.1800flowers.com).
 
Regulatory Compliance Supervisor
The Regulatory Compliance Supervisor is responsible for creating and reviewing labels and artwork in accordance with the FDA labeling laws. Supports team members by reviewing ingredients, components and preprinted packaging for purchase availability as well as for incoming inspection. Reviews co-manufactured items for required labeling, testing and safe delivery method. Reviews reusable products for regulatory compliance and confirms all required testing is conducted and passes Federal and State regulations. Assists with sensory evaluations and kitchen trials as requested. The Regulatory Compliance Supervisor will update and maintain records in the department databases. This position may supervise one or more Regulatory Compliance team members.
 
Requirements

• High School education or equivalent required.
• Associate of Science or bachelor's degree (Preferred) in Nutrition, Food Science or related field.
• 3-5 years relative experience desired or equivalent combination of education and experience.
• Detail oriented with experience in Quality Assurance function within the food industry is a plus.
• Working knowledge of FDA, USDA Organic Programs are desirable.
• Must be able to review, document and communicate data within a fast-paced environment.
• Must possess extensive computer skills ability including MS Office and the ability to learn new technical tools.
• Experience with company software is a plus; SAP, Enterprise Labeling System (ELS), Centric (PLM), Reliance (EtQ), Genesis, and MS Office.
• Must be able to pass a background check.

 
 Internship – Regulatory Compliance
Harry & David is looking for a student interested in Regulatory Compliance for a paid Summer 2020 internship at our Medford location. Our internship offers the chance to join one of Jackson County's premier employers and apply their education and experience in a practical setting. is seeking an undergraduate student studying Nutrition, Food Science or related field to join our Regulatory Compliance team for a summer internship. The Regulatory Compliance Intern will work with team members to gain food industry experience by reviewing ingredients, components and preprinted packaging for accuracy and FDA compliance.
Major responsibilities of the position are listed below. To perform the job successfully, the individual must be able to execute each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Other duties, assignments and specific projects may be assigned at the discretion of executive management.
Requirements

• Working towards a Bachelor of Science program, preferably majoring in Nutrition, Food Science, or related field of study.  Junior level student (or above) currently enrolled in an accredited college or university.
•  Detail oriented with experience in Microsoft Office, specifically Access databases and Excel
• Working knowledge of FDA labeling regulations is desirable
• Must be able to review, document and communicate data within a fast-paced environment.
• Strong organizational skills with the ability to consistently meet deadlines with accurate and detailed results.
• Review product information for accuracy, with regards to FDA labeling regulations and product specification sheets
• Review Incoming Inspection reports and enter data into the appropriate software
• Communicate product status with Regulatory Compliance and Quality Assurance teams
• Work with Regulatory Compliance professionals, assisting with vendor review preparation, artwork review, product evaluation, and label development using nutritional software programs.

Internship – QC & Food Safety
Harry & David is looking for a student interested in the Food Safety & Quality control realm for a paid Summer 2020 internship at our Medford, OR location. Our internship offers the chance to join one of Jackson County's premier employers and apply their education and experience in a practical setting.  This intern will be responsible for supporting and assisting the Food Safety team with exciting projects and daily duties in a food production/ gift assembly and plant environment.  Major responsibilities of the internship position are listed below. Other duties, assignments and specific projects may be assigned at the discretion of executive management.
 
Requirements

• Working towards a Bachelor of Arts/Science program, preferably majoring in Food Science, Chemistry or Biology or related field of study.
• Junior level student (or above) currently enrolled in an accredited college or university.
• Strong analytical, project management, and problem-solving skills with proven ability to organize and analyze data.
• Be extremely focused and driven on learning and growth
• Result-oriented, with demonstrated experience of balancing multiple tasks and priorities.
• Strong communication and relationship building skills.
• Teamwork-oriented, dedicated to support the team.
• Demonstrated time-management and multi-tasking skills
• Provide support to the Food Safety Team in project research, data collection, and reporting.
• Assist with daily execution of tasks while analyzing food safety system requirements
• Willing to work at any level of project execution ranging from planning to clean-up and everything in between.
• Develop PowerPoint presentations, charts, reports and other types of correspondence and communication materials if the need arises.

 
To apply , please visit www.harryanddavid.com/h/careers or email your cover letter and resume to Alyssa Teterud, SHRM-SCP at ateterud@harryanddavid.com.

Faculty Research Assistant
OSU Seafood Lab


The Coastal Oregon Marine Experiment Station invites applications for a full-time (1.0 FTE), 12-month, Fixed-Term Faculty Research Assistant position. Reappointment is at the discretion of the Director.

The Coastal Oregon Marine Experiment Station/Seafood Research & Education Center (OSU Seafood Lab) is an off-campus unit of the OSU Agricultural Experiment Station and is located in Astoria, OR. The OSU Seafood Lab is the largest seafood research center in the nation with 4-tenure track Food Scientist that specialize in research and outreach that promotes product development, utilization, quality and safety of seafood. The OSU Seafood Lab facilities include 15,000 sq. ft. of state of the art laboratories, a pilot plant and office space dedicated to seafood research. We are located along the Columbia River with 5 small to large seafood processors in the immediate vicinity. All faculty at the OSU Seafood Laboratory are members of the OSU Department of Food Science & Technology and we have strong collaborations with our sister experiment station in Portland, the OSU Food Innovation Center.

This position is dependent on successful securing of contracts, grants, and training workshop income by faculty at the OSU Seafood Lab and by the successful candidate. The initial appointment will be for one year, with the possibility of renewal, depending on the candidate performance and/or funding. The expected start date is July 1, 2020 or possibly earlier.

The Seafood Specialist will collect/provide objective, science-based information related to the OSU Seafood Lab mission. The Seafood Specialist will engage in scholarly activities, conducting research, contributing to and writing manuscripts; and outreach efforts. This position also involves communication and coordination for faculty led workshops and trainings. Additional activities include working with client-service programs on potential research and development projects/service fee contracts.
 40% RESEARCH
Conduct laboratory analysis including designing experiments, data analysis, and writing reports to cover a wide range of seafood research, including research and development (R&D), quality, food safety, etc.
Analyze data, conduct statistical analysis, summarize research outcomes, and establish reasoned conclusions.
Write materials that will be included in published works (scientific papers, reports, book chapters) and give presentations and conferences and workshops.
30% TRAINING and WORKSHOPS
Includes organization, coordination, recruitment and/or curriculum development for faculty led workshops and trainings at the OSU Seafood Lab.
10% LABORATORY MANAGEMENT
Assist with operation and use of all laboratory equipment. Train and supervise students; ensure laboratory cleanliness, periodic equipment inspection, preventative maintenance and performing basic laboratory analysis; perform statistical analyses of data using standard software programs; provide accurate and actionable reports with conclusions and recommendations from either research or service fee activities; and ensure projects are delivered to successful completion.
10% PILOT PLANT MANAGEMENT
Assist with operation and use of pilot plant equipment.
5% SUPERVISION
Supervise students, externs, and interns associated with the OSU Seafood Lab, including planning and assigning work.
5% OTHER DUTIES AS ASSIGNED
Other duties that may be assigned include tours of the Seafood Lab, public outreach, and service on institutional and unit committees, and to enhance efforts for OSU to be a more diverse, inclusive and equitable institution.
For more information and to apply go to
https://jobs.oregonstate.edu/postings/90481