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  Conduct quality audits and influence the proper execution of culinary and cook methods so that product will meet desired quality levels. If necessary, use your culinary knowledge and good judgement to adjust inline to get product within specification.
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  Aids and Supports facility teams on investigating, analyzing, containing, and correcting quality issues related to customer complaints.
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  Serve as a resource/ coach for established quality standards and procedures, culinary training and technical support to reduce variability in each process.
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  Be present and integrated into production activities on the process floor.
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  Provide follow up monitoring, documenting, and feedback of completed initiative controls.
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  Assure all organoleptic qualities and process standards are appropriate and consistently met.
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  Monitor and carry-out various batch control tests and product sampling to ensure process is in control.
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  Maintain, create, and communicate quality control reporting data.
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  Candidate must be able to interact in a dynamic team environment while displaying tact and diplomacy with peers and management alike in order to achieve goals.
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  Candidate must be reliable and flexible in order to meet seasonality demands of the business.
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  Passion for food, team player, influencer, good communicator and has high quality standards.

Requirements

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  Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
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  Ability to calculate figures and amounts such as fractions, ratios, proportions and percentages.
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  Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
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  To perform this job successfully, an individual should be proficient in Microsoft Office and familiar with statistical methods.
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  Strong attention to detail.
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  Ability to handle multiple projects simultaneously
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  Develop a solid understanding of ingredient applications via the R&D process
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  Associate degree (A. S.) from college or university. Culinary and process acumen. Culinary experience in a manufacturing environment preferred. Bachelor’s Degree in a related discipline of Food Science, Statistics or a Culinary field
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  2+ years manufacturing experience preferably in a food environment, or equivalent combination of education and work experience.
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  Quality certification/training/experience preferred.

Benefits

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  Medical, dental and vision benefits
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  401k with Company match
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  Paid time off including vacation, sick time and holidays
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  Education Assistance Program
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  Life Insurance and Short-Term Disability