Senior Technologist Sauces and Dressings

Position: Senior Technologist - Sauces and Dressings                                              

Location: Monterrey, Nuevo León

Reports to: Laura Peña

Summary:

• Design, development and execution of new products. Ensuring a correct scaling up from laboratory/pilot to industrial production process level with a special focus on sauces and dressings technology.

Major duties & Responsibilities:

• Design and elaboration of industrialized prototypes, under commercial and technological requirements established by the clients, as well as regulatory requirements according to the regulations applicable to the request.
• Preparation of samples for presentations, having an active participation in the support provided to our customers both remotely and at their facilities if necessary, so some level of flexibility to travel is necessary.
• Industrialization of culinary recipes based on scientific understanding.
• Elaboration of technical test reports as support for our customers, as well as manufacturing procedures for new developments.
• Follow-up of physical-chemical analysis of the prototypes as well as the assortment of new raw materials involved (if applicable) to ensure timely delivery of new products.
• Assure the quality and safety of the products at laboratory level. Operation, maintenance and cleaning of pilot plant machinery, making use of personal protective equipment.
• Provide the necessary information to the finance area for the correct costing of the product.
• Coordinate HACCP meetings prior to implementations, providing necessary information to the Quality and Manufacturing area for the elaboration of the new product: Including specifications and critical points analysis, giving sufficient support to the quality system.
• Management of retention samples for each developments, as well as maintenance of Exploratory Raw Materials toolkits for new developments according to technological trends in sauces and dressings products.
• Administration of prototypes shipment to the customer.
• Order and cleanliness of the work table.
• Encourage effective rapport and communication between capabilities (Sensory / Culinary / Insights) throughout the development process.
• Seek to maintain active communication with North America in the use of processes, ingredients and Food Science for possible approvals / improvements in both directions.
• Replicate the work done in lab and pilot plant during the implementation process, ensuring delivery of projects to Operations team with strict feasibility and clarity.

Knowledge and Experience:

• Education: Bachelor's degree in Food Engineering, or related.
• 5 years or more in the Development of new products.
• Master’s degree in food science is a plus.
• Experience on formulation on sauces and dressings (emulsions).
• English level: intermediate to advanced
• Deep knowledge and experience in food science. E.g., additives and functional ingredients.
• Responsible for the proper use and safekeeping of laboratory and pilot plant equipment for meat products.
• Problem analysis and resolution.
• Sense of urgency.
• Creative.
• Effective communication with clients to report results and have a better understanding of their  needs.