19 Feb, 2020
ABOUT THE COMPANY: The Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from the origination and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations, and compounds. The Group runs more than 59 production facilities worldwide selling in 140 countries and employs a diverse and dedicated global workforce of over 11,500 people. The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants, and caterers. SCOPE AND RESPONSIBILITIES: Summary: Under the direction of the R&D-Project manager, the R&D Food Technologist is responsible for the use of pilot plant equipment to develop new chocolate and compound products within country specific legal requirements, to customer specifications, and in a safe fashion. Evaluation of the physical and chemical parameters of the products will be required using such analytical instruments as micrometers and viscometers. The tech must be able to follow directions and keep accurate, thorough written records that can be used to reproduce experimental conditions. The R&D Food Technologist is working on customer projects under supervision of the R&D Project Manager and completes all data in the Project Database concerning lab samples produced and sent. Will be required to fully understand the manufacturing process and the impact that various formulations and physical parameters have on processing. Essential Functions: Prepare chocolate/compound samples in the laboratory in a timely manner and to meet project specifications. Send these samples to customer with correct specification and accompanying shipment documentation. Compile and analyze the results obtained in the production of the samples produced on the pilot equipment. Assist project manager in the development of new formulations, management of existing recipes, and management of customer projects Use the data collection system to enter information related to the projects and samples produced. Maintains full understanding of R&D processes, tools and databases Manage the inventory of raw materials in the R&D Department. Participate actively in the different projects with the R&D Team. Maintain a clean and orderly work environment. Ensure proper care and maintenance of the pilot equipment. Formulate within legal requirements; ensure food safety of all formulations and samples. Works within all regulatory requirements Committed to providing a safe food product Works within all regulatory requirements Ability to adhere to GMP practices and all other food safety requirements Perform all other related duties as required JOB QUALIFICATIONS: Education & Work Experience: Bachelor or Master of Science in a technical field (Biology, Chemistry, Food Science)-Food Science degree preferred Computer Skills (Proficient use of Word, Excel, PowerPoint, Access, Lotus Notes, SAP) Knowledge of, or interest in baking and confectionery applications Experience in a product development lab, with a pilot plant, and food quality assurance is a plus Additional Requirements: Strong Technical Skills Strong Critical Thinking Skills and Problem Solving abilities Good verbal and written communication skills Well organized and resourceful Demonstrates initiative and has good analytical skills Works well in a team as well as independently What you can expect from Barry Callebaut: Competitive compensation package including salary, benefits, and vacation time Collaborative atmosphere with like-minded individuals who are passionate about chocolate The ability to grow your career within an organization that values development and internal career growth We are an equal opportunity employer and value diversiy in our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status or disability status.
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