Food Technologist- Product Development

About International Dairy Queen, Inc.International Dairy Queen, Inc. (IDQ), based in Minneapolis, Minnesota, is the parent company of American Dairy Queen Corporation and Dairy Queen Canada, Inc. Through its subsidiaries, IDQ develops, licenses, and services a system of more than 7,800 DQ restaurants in more than 20 countries. IDQ is a subsidiary of Berkshire Hathaway, Inc. For more information, visit

Here at IDQ, we create extraordinary Fan experiences every day and we do this through our commitment to hiring and retaining only the best in class talent. We firmly believe that our employees are the catalyst to the success of the company where their initiative, strategic thinking, and entrepreneurial spirit are recognized and rewarded. We're looking for motivated, passionate and dedicated individuals with an inherent need and ambition to go after bigger challenges.

Collaborates with the Product Development team and cross-functional partners to develop new products and procedures and improve existing offerings to meet Fan needs. Evaluates the impact of product, ingredient, and process changes and works with a manager to identify effective solutions. Supports product demonstrations, analytical testing, evaluation, and troubleshooting to maintain quality and marketplace competitiveness. Alerts the team to opportunities to reduce variability and ensure consistent delivery of high-quality, high-value products at the store level.

Contributes as a positive, solutions-focused team member who solves problems, anticipates project needs, and recommends next steps.

This position supports daily operations in the onsite product development lab and requires an onsite presence most days to assist the lab coordinator.

PRINCIPAL ACCOUNTABILITIES:

• Evaluate new or alternative products, packaging or equipment, record testing data, and document results. Apply basic research to troubleshoot food science related issues
• Report and review project results to supervisor and appropriate internal team members.
• Assist in development of specifications for new menu items. Document ingredient specifications and maintain updated finished product specifications. Perform testing procedures to determine product specification tolerances.
• Evaluate, monitor and report consumer competitive menus/products and marketplace trends to supervisor and appropriate internal team members.
• Perform corporate technical support, working with other departments on training and troubleshooting problems. Assist in the training of internal departments on new products and procedures. Maintain customer service functions with franchisees, internal team members and suppliers.
• Prepare menu items/products for review by internal team members, and Council/Committees.
• Assist with in-house sensory evaluation taste panels, focus groups and other consumer research projects. Maintain laboratory facility and equipment.
• Support FSQR by ensuring that ADQ quality and food safety requirements are met.

The US national base salary range for this position is $58,958-$69,275. The base salary range displayed reflects the targeted hiring range for positions across all US locations. Individual pay is determined by job-related skills, work location and relevant education or experience.

• An undergraduate degree in Food Science, Chemistry, or a related field is required.
• 1-3 years of experience of professional product development or QA experience.
• Knowledge of standard sensory methodologies and ability to conduct sensory testing.
• Capable of assimilating large quantities of data, sorting relevant facts and provide concise, cogent descriptions of situations.
• Have a working knowledge of analytical equipment and the ability to interpret the data. Must be able to summarize and provide perspective on next steps.
• Must have the ability to translate technical data and communicate it in a non-technical way.
• Working knowledge of QSR/restaurant/commercial cooking equipment.
• Relationship building skills with the ability to create mutually beneficial relationships with both internal and external clients.
• Familiar with inspection and testing sampling and practices and food regulations. Ability to apply sound technical principles and practices to problem solving. Knowledge of food technology, food microbiology, safe food handling procedures and food service sanitation practices.
• Knowledge of Good Manufacturing Practices (GMP) and HACCP principles.
• Strong written and verbal communication skills.
• Strong ability to…