Employment Opportunities for the Food Science Professional
Jobs Available Bulletins should be sent directly to Steve Nagorski at SNagorski@dmflavors.com for
distribution through the NCIFT e-tree
and to Jerry Oliveras at ejoliverasjr@sbcglobal.net
for listing on the NCIFT web site.
The IFT Career Center at http://careers.ift.org
is free to job seekers, allowing them to post resumes online and view job
opportunities.
If you have questions, contact Nora Schabold at
312-782-8424 ext. 220
1
Feb 2012 - In a brand new role at Torani, our Quality Systems Engineer will be
passionate about quality and continue to cultivate this quality culture
throughout the organization. Full Details here.
6 January 2012 - QA Manager at Wills Fresh Foods in San Leandro, CA
1 Dec 2011 - Operations Manager in Oakland CA – GREAT JOB WITH A GREAT COMPANY!
30 November 2011 - Food Technologist
– QARM- Amy’s Kitchen
Amy’s
Kitchen, Inc. is the nation’s leading natural food brand offering over 170
frozen meals, canned soups and jarred sauces and salsas. We are a family
business committed to producing truly delicious, easily prepared vegetarian
meals made for health-conscious people. We use only natural and organic
ingredients and prepare our products with the same careful attention in our
kitchen as you would in your home.
The Food
Technologist – Quality Assurance Raw Materials (QARM) works in the Quality
Assurance Department assisting with a range of tasks related to raw material
specification development and compliance, raw material use and handling,
regulatory and procedural compliance, supplier development and document
management. This position supports the efforts of QARM that involve
providing technically based information both internally and to suppliers to
assure the consistent receipt of raw materials that meet our specifications.
The incumbent will work closely with several departments within the company
including Sourcing, Food Safety, Technical Services, Warehouse and Production
in addition to working with raw material suppliers.
ESSENTIAL
DUTIES AND RESPONSIBILITIES
- Assist
as needed in obtaining and organizing documents from suppliers and
assisting with all aspects of document control within the department.
Developing document control procedures as needed.
- Working
with management to integrate quality function with our existing ERP system
by assisting in report development as well as data entry and retrieval
projects.
- Auditing
internal QA/QC procedures as needed, especially those related to
evaluation of incoming raw materials and raw material traceability.
- Working
with various departments (Warehouse, Kitchen, Production, QA) to determine, develop, monitor and audit procedures
associated special handling of raw materials.
- Act as
technical resource for researching new analytical equipment and
development of new testing procedures.
- Assist
Technical Service and QARM departments as needed with supplier approval
process and specification revision and development.
- Track
quality variances or specification deviations with ingredients or
suppliers. Develop and present reports to management or suppliers based on
findings.
- Conduct
meetings within the QA/TS group or with multiple departments to address
supplier or raw material issues, present findings of investigations and
determine corrective measures if required.
- Manage
various raw material projects as needed under the direction of the
Corporate QARM Manager.
- Provide
technical information and/or reports to multiple departments (QA,
Technical Services, Sourcing, Production)
regarding potential suppliers and ingredients by conducting independent
research or visiting production facilities.
- Assist
in resolving problems with out of specification ingredients by visiting
suppliers to conduct inspections, clarify Amy’s requirements, facilitate
process improvement and write reports for use by management.
- Work
closely with suppliers to develop specifications and address any requested
exceptions to our requirements. This will include both sensory and food
safety parameters.
- Participate
in routine supplier visits with the QARM and Sourcing departments on a
minimum frequency as directed by the Corporate QARM Manager in order to
assure the maintenance of Amy’s quality standards.
- Act as
technical resource for the department by researching ingredients and
processing methods and developing a strong understanding of Amy’s unique
ingredient requirements and the constraints of our suppliers.
- Communicate
with suppliers when documents are required or corrective action is needed.
Explaining technical issues and specification requirements to suppliers
with varying levels of technical expertise.
QUALIFICATIONS
- Bachelor's
degree from a four-year college or university (preferably Food Science or
Food Technology); or one to two years related experience and/or training;
or equivalent combination of education and experience.
- Excellent
interpersonal and assertiveness skills necessary to maintain effective and
cordial working relationships while at the same time coming to
resolution/agreement on Amy's requirements
- Excellent
communication skills; ability to relate to all internal levels as well as
interface with suppliers on a technical level
- Must be
flexible, creative, and extremely attentive to detail. He/she must
excel in completing investigations, and drawing conclusions from data
- Some
understanding of GMP, HACCP, food regulatory and processing requirements
- Computer
literate; must have experience using Word and Excel at minimum
- Estimated
travel requirements are approximately 50%.
- Valid
US Driver’s License required
John Strange, Corporate Recruiting Manager, Amy's Kitchen,
Inc.
email: johnstrange@amyskitchen.net
(707) 781-7633 www.amys.com
3 November 2011 – AIDELLS SAUSAGE
COMPANY
Human Resources Business Partner reporting
to the Vice President of Human Resources.
PRIMARY RESPONSIBILITIES:
Manage the Human Resources Department’s functions in support of the Company’s
business objectives. Develop and maintain effective selection, training
and talent management practices. Possess up-to-date expertise in human
resources best practices and employment laws to manage risk and protect the
Company.
Manage all aspects of Human Resources including: Hiring for both
full-time positions and a large number of part-time positions that meet
specified skill and knowledge requirements. Oversee the candidate
screening process to ensure best fit.
OTHER RESPONSIBILITIES:
Investigate and facilitate the resolution of employee relations issues
Coach managers in preventing and addressing employee
relations issues
Develop and present comprehensive and useful human
resource metrics to management
Manage the company car program
Manage the company safety program
Ensure compliance with EEO, ADA, and OSHA guidelines
Special projects as assigned by the Vice President of
Human Resources
ESSENTIAL SKILLS
Strong people management skills
High level of confidentiality
Highly flexible
High energy to support a fast-paced environment
Excellent reasoning/analytical abilities
Good negotiating skills
Excellent administrative and project management
skills
Experience in compensation and benefits, safety,
training, and
knowledge of employment laws
Training skills in harassment, labor laws, and
management skills
Strong organizing skills
Proficient in Microsoft Office Suite programs
EDUCATIONAL BACKGROUND/EXPERIENCE:
BA/BS required, graduate degree preferred
At least 7 years experience in the field or in a
related area
Excellent track record of results in a similar position(s)
Food industry experience a plus but not required
Contact:
Gary Edwards, Vice President,
Human Resources
Aidells Sausage Company, Inc.
1625 Alvarado Street
San Leandro, CA 94577
gedwards@aidells.com
Pilot Plant Manager - Food Science & Nutrition - Cal
Poly Corporation in San Luis
Obispo, CA is seeking an incumbent to implement and
facilitate the policies and goals of the Food Science & Nutrition
department by operating the Pilot Plant and food processing area. Operate
equipment, train students, and manage process area to ensure coordinated, safe
operations utilizing the best practices for food processing operations as a
part of the multifunctional area. The position requires a MS in Food Science
with 1-3 years of food industry production experience or equivalent OR a BS in
Food Science 3-5 years of food industry production experience or equivalent.
Please apply at: http://apptrkr.com/214283
October 28, 2011 - Tenure track position available at
assistant/associate professor level 2012-2013 in Human Nutrition/Dietetics and
Food Science – California
State University/Northridge - Qualifications: Candidates must
possess an earned PhD in Human Nutrition or closely related discipline. ABD
candidates will be considered but must have a doctorate before August 22, 2012. Some
experience in teaching nutrition, food service and basic food science courses
at the college or university level. Must be a Registered
Dietitian with an active membership in American Dietetic Association required.
Degree in Family and Consumer Sciences or similar program preferred. Experience
in clinical practice, supervisorial roles, research, publications and
extramural funding is preferred. Experience in student advisement is desirable.
Applicants must demonstrate a commitment to teaching and mentoring a diverse
student population. Experience with on-line teaching and instructional
technology is highly desirable. Strong collaborative and communication skills
required. Responsibilities: Teach undergraduate and graduate courses in human
nutrition, dietetics, food service and foods. Establish a continuous pattern of
scholarly activities and publications, including research, participation in
professional activities and possibly securing extramural funding. The successful
candidate may be required to teach on weekdays, including evenings and possibly
weekends. Participate in university governance. Collaborate in
interdisciplinary projects with faculty in Family Consumer Sciences and
community agencies. Work with a diverse group of students. Advise
and mentor undergraduate and graduate majors. Involve and supervise graduate
students in research and master’s theses. Participate in curriculum and program
development for the department/discipline, and contribute to the University’s
commitment to teacher preparation and general education. Application Deadline: Applicants should
submit a letter of application
including a statement of professional interests, curriculum vita and at least
three current letters of recommendation from persons familiar with your work,
official university transcripts, and summaries of student evaluations (if
available). Screening will begin by December 15, 2011. Position will remain open until filled.
Inquiries and nominations should be addressed to: Dr. Tami Abourezk,
Chair, Department of Family & Consumer Sciences, California State University, Northridge, 18111 Nordhoff
Street, Northridge, CA 91330-8308; 818-677-3051; FAX: 818-677-4778. http://fcs.csun.edu.
October 2011
California Natural
Products (CNP) in Lathrop, CA is searching
for a Quality Auditor. Key responsibility is to manage the SQF certification
program. CNP is both a grain processor –
manufacturing rice syrups and sugars, and an aseptic packager of drinks and
liquids, located in the Stockton/Modesto area of California’s central valley.
Interested parties can send resume’s to bruce.ferree@cnp.com
www.californianatural.com POST OFFICE BOX 1219 LATHROP, CALIFORNIA 95330-1219
(209) 858-2525 FAX
(209) 858-4076QUALITY AUDITOR
Summary: The Quality Auditor is responsible for the day-to-day coordination, review and improvement of the SQF certification program, product labeling and other routine quality management programs.
Essential Duties & Responsibilities: This position coordinates a certification that is vital to our customers and is a marketing tool for California Natural Products (CNP) to maintain and develop new business - SQF. It assures our customers that CNP has developed and continues to manage food safety and food quality programs that are maintained in the top-tier of our industry. The Quality Auditor must organize and coordinate the necessary tasks for on-time completion of necessary programs and audits of those programs. This position reports to the Director of Quality.
Oversee the SQF program in Aseptic and Ingredients:
· Understand the CNP programs for all SQF areas including HACCP, HACQP, 13 prerequisite areas (personnel practices, processing practices, training, calibrations, pest control, equipment maintenance, sanitation, water quality, foreign object prevention, supplier controls, transportation, waste management, allergens), and thermal processing.
· Perform the SQF-required verification activities on a routine monthly, quarterly or annual basis in coordination with quality department
and plant management.
· Assure CNP programs are in place to meet the SQF standards. Assist in the development and improvement of CNP programs to meet the SQF standards
· Communicate the purpose of the SQF program effectively through minimum annual training of CNP employees.
· Coordinate the third party audits against the SQF standard. Lead the CNP personnel during the SQF audits.
· Assist in other areas of quality management as assigned.
General Quality Department Responsibilities:
Maintain water quality report and plan for routine
testing of bottled
water. Assist in tracking of co-pack
customer complaints
Coordinate with Purchasing supplier approval process (and documented
review of quality documentation from suppliers).
Cp/Cpk reviews of products.
Manage the CNP iCiX program for customers.
Assist customer service in completing of customer questionnaires and
information requests
Become the product labeling expert for CNP
Assist with routine communication of metrics and monthly tasks. (KPI calculations, safety metrics, etc.).
Performs other duties as necessary.
Skills:
Self-starter, with attentive to detail. Must be creative,
organized, and enthusiastic.
Training and in-depth knowledge of HACCP, able to achieve
‘SQF Practitioner’ certification within 6 months of hire.
Ability to gain intimate knowledge of SQF standard and
understanding of how CNP manages these programs.
Ability to coach problem solving and decision making skills.
Must work well with others.
Have the ability to describe the needs/expectations
completely and concisely to achieve buy-in from others.
Persuasive, able to enroll others regarding the need for
actions and follow through.
Displays a personable and professional demeanor in working
with auditors and customers.
Analytical skills and troubleshooting. Able to read
and interpret data tables, charts and regulations.
Computer literate- Word, Excel, Internet, e-mail (MS Office).
MRP system knowledge and abilities.
Standards, licenses, registration and certifications:
Must become a SQF Practitioner within 6 months of accepting the position
Education and/or Experience:
High School Diploma required, AA degree+ desired 2 yr. or 4 yr. or equivalent
experience/skills in quality related work
3 years experience with quality related standards in
a manufacturing environment
Food manufacturing operations experience is a plus Proven proficiency in MS
Office and MRP systems
Customer service/interaction skills/experience
QA/QC & document control experience desired
ISO9000 experience desired
October 2011
Tulocay & Company, Napa CA 707.603.3242 707.256.3294
fax www.tulocayandco.com
PRODUCT DEVELOPMENT TECHNOLOGIST, FOOD: We are a growing food manufacturing company in the Napa Valley with an opportunity in our Product Development Department. We are looking for a Food Scientist to join our talented team. The ideal candidate will have 3 -5 years experience in product development, experience in managing others, and also have some culinary abilities and style.
Key Responsibilities:
-Provide support in all aspects of Product Development
-Make samples from formulas
-Test new formulas in scale ups and plant trials
-Maintain records and documentation of activities and procedures
-Test recipes using formulated products
-Manage and maintain Lab and personnel
Essential Characteristics & Skills:
- A Food Science or comparable degree with 3-5 years experience in a product
development setting
-Must be a self starter – able to work with minimal supervision
-Take on and complete special projects on schedule
-Have a professional attitude
-Excellent knowledge of food science principals and applications
-Some culinary background or training a big plus
-Experience with sauces and snack foods a big plus
-Good writing, math and communication skills
This is an opportunity to be part of our team of dedicated food business professionals. We are a growing company with a beautiful facility and wonderful working environment. All applicants must meet the above criteria to be considered for the opportunity to join our team.
Hours: Monday-Friday (Some Saturdays or later hours during peak season)
Office Location: Napa
Send resume and salary history to Michael@tulocayandco.com
Return
to NCIFT Home
Page. Updated: February 1, 2012
Jerry Oliveras, NCIFT web editor