JO 15216 Sr. Food Technologist, Meat Specialist
Spice & Seasoning Company specializing in spice grinding and customized dry blending &  serving customers in the  snack, sauces, dressings, food service, ethnic flavors, meat/poultry applications, bakery, private label, and prepared / frozen foods industries.  Technical Center provides a state-of-the-art resource lab and test kitchen capabilities include snack food- and vacuum-tumbling, injection, dehydration, baking, frying, roasting, and blending.  In addition to being optimized for development, the Technical Center includes a cutting-edge Demonstration Kitchen. This company is BRC certified


WI / IL area  (Relocation assistance provided if needed)

Salary Range:

Negotiated based on experience


Responsible for the research, development and sample creation of project requests as they come into the lab.  Communication with sales and customers may be required to ensure correct samples are sent.  Serves as The Company’s primary research and development resource for knowledge and expertise for product development involving meat applications.


-      Search proper databases to obtain key information, blend seasonings according to general blending procedures and attain stock samples in a timely manner.

-      Complete matching, developmental and cost reduction projects through technical research and following customer specifications on a timely basis.

-      Ensure formulas are entered into database containing: proper label declarations, operator’s instructions and physical descriptions.

-      Demonstrate thorough knowledge of USDA labeling requirements, legal limits and ingredient functionality.

-      Interface with customers to achieve their goals and problem solve with their processes and procedures.  While this can involve any project, troubleshooting with USDA customers will be the main focus.

-      Supervise and/or participate in sensory test panels as needed.

-      Develops new product ideas within the customers food safety requirements.

-      Work with Research and Development Supervisor to help train new technologists on ingredient functionality, blending procedures, and tasting methods.

-      Work with purchasing to continuously update the approved vendor program by reviewing samples and required documents.

-      Support sales efforts in the field by traveling to key customer locations, with an emphasis on USDA customers, for presentations and/or periodic visits as needed.

-      Provide lateral support to the Quality Control department with respect to assuring sample acceptance.

-      Attend trade shows and work with the Director of Technical Services and the Research and Development Supervisor to develop creative concept ideas to market at our main national trade show conventions.

-      Promote a clean and positive work environment in the lab.

-      Demonstrate knowledge of company’s products and assists in promoting these products and the company in general.

-      Attend seminars, read trade journals, and educational literature as needed to meet job requirements as stated above.

-      Act as main backup for the Research and Development Supervisor.  This would include, but not limited to, coordinating sample requests from sales force, establish priority, provide direction and monitoring progress on projects.

-      Perform any other duty or task as required or assigned.


·         Bachelors or Masters Degree in Meat or Food Science or related discipline, five (5) years industry experience preferred.

·         Must be able to communicate with all levels of employers an customers and be able to exchange accurate information.

·         Ability to solve challenges involving ingredient identification, specifically in the meat industry.

·         Ability to detect, determine and identify different spice blends, using sensory analysis.

·         Ability to use different computer software programs, including the Microsoft Suite.

·         Ability to be creative when looking for new product ideas.

·         Ability to become part of the regulatory review, involvement and interaction with quality improvement skills, policy and procedure development and/or GMP training.

·         Ability to solve math problems using addition, subtraction, multiplication and division.

·         Experience in a fast paced work environment and juggling assignments and/tasks.

·         Must be open to new ideas and flexible.


Terri Sherman, Vice President-Industrial Foods, Ingredients & Flavors, Tom Sloan & Associates, tsherman@tsloan.com, 920-261-8890

Please reply to position #15216 when responding to this position.