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Product Manager/Product Evaluator II_USA
Job Description
Title: Product Manager/Product Evaluator II
Location: Dublin, CA 94568
Duration: 6 months (possible extension)
PR: $42-$45/Hr. (Depending upon the experience).
Manager is still looking for candidates with 7-9 years of experience.
**Manager is not open to candidates who have limited work authorization.
Role will be onsite up to 5 days a week. The environment will be a mix of office space, lab, kitchen and warehouse.
Title for role should be: Food Product Evaluator II. This role is not a manager role.
Is there possibility for this assignment to extend? Yes
Position Purpose:
Provides technical support for all food product development activities. High emphasis on documentation, record keeping, reporting, sample storage, and sample demonstration preparation. Function allows staff to focus on broad strategic work.
KEY RESPONSIBILITIES include, but are not limited to:
•New Product Development Projects - Assist Product Development Managers by managing documentation and new food product demonstrations across multiple categories. Receive, log, label, and store food product sample submissions. Maintain inventory management system of product samples.
•Plan set-up, clean-up, and assist with product evaluations/cuttings, as assigned, and participate in cuttings and evaluate the organoleptic quality of products, as required. Create and distribute demonstration reports to cross-functional team.
•Execute product sample testing, as appropriate per category (ex: pH, viscosity, texture analyzer, etc.). Perform other duties, as assigned by supervisor.
•Finished Product Specifications - Create, update, review and manage product files for finished product specifications in internal specifications database system, including NLEA and ingredient statements, based on input and collaboration with supervisor, supplier, and cross-functional team members, as appropriate. Route specifications for approval.
Qualifications:
•Degree in Food Science, Chemical Engineering or a similar discipline preferred.
•At least 7-9 years’experience in a lab, manufacturing, or production facility plus the education listed above.
•Thorough knowledge of food manufacturing equipment, food preparation, ingredient functionality, product formulations, and sensory evaluation procedures.
•Thorough understanding of food safety and microbiology. Working knowledge of packaging technology to evaluate adequacy of packaging.
•Able to operate simple chemical and analytical tools and laboratory equipment (refractometer, pH meter, simple titrations, and various measuring devices.)
•Excellent time management skills, sense of urgency and desire to complete all assignments on a timely basis.
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