Req Number R&D-17-00003

About the Organization Ventura Foods is a leading national manufacturer and marketer of branded and custom made shortenings, oils, dressings, sauces, margarines, culinary bases and pan coatings for the foodservice and retail industries. From East to West, Ventura keeps pace with the dynamic food marketplace by delivering high quality products at competitive prices. In fact, our company's growth is fueled by long-lasting profitable partnerships that benefit all parties. We do this by meeting the challenges of an ever-changing world by applying the strengths of our commercial resources, the talents of our employees and the opportunities created by new technologies. Throughout our rich history, one thing hasn't changed: the dedication to our customers and the consumers we are proud to serve.

Description

Product and Process Cost Optimization / Rationalization and product development.

Responsible for reformulation, bench top and/or pilot plant development of Dressings, Mayonnaise, Sauces targeted for cost improvements. This includes product and process formula, instructions, and cost savings documentation as it relates to specific formulae by production facility.

Responsible for all communications and documentation with internal R&D Services, Purchasing, and Manufacturing groups on all cost optimization projects. Update Director of Technical Services as required.

Responsible for being present at any of our manufacturing plants for initial production start up on first runs of reformulated products or any formula transfers as requested by Director or Manufacturing management.

Provide proper documentation for Formulas, processing procedures, analytical information, control sample, and all other pertinent information to R&D Services and the manufacturing plant(s).

Work with HQ and plant purchasing on ingredient rationalization and/or alternative sourcing. Proper documentation on formula usage, sensory attributes, and cost analysis required.

Responsible for selective product development projects for foodservice, industrial, consumer products, etc. Coordinate with R&D services and project documentation as required. Develop basic review of post product development work and understand sensory and shelf life changes.

May be required to travel to manufacturing plants or make customer visits as required.

Bachelors degree in Food Science or related fields or equivalent experience. Minimum 5 years product development experience.

Strong understanding of dressing and sauce emulsions, the science and process technology to produce from bench to commercialization. Working knowledge of non-commodity ingredient markets and manufactures a plus. Must have good written and verbal communication skills and have a good working understanding of spreadsheet documents.