Research and Development Technologist

Location

This is an onsite role that requires the candidate to be located in Seminole, OK, but is open to OKC candidates who are willing to make the commute.

Oversee the development of new products, research emerging products, processes, and trends, and identify and evaluate third party co-packers.

• Research new ingredients and technologies to apply in Snacks and Emerging Products and Processes.
• Define recipes and production processes.
• Define production parameters to assure production consistency.
• Create technological approval procedures for Raw Materials, Ingredients and Packaging.
• Identify and evaluate third party co-packers.
• Analytical evaluation of prototypes, create a prototype approval process.
• Other duties as assigned.

• Bachelor’s degree in Food Science/Food Technology/Animal Science or related area.
• Three years of experience in the meat or food industry.
• Three years of HACCP experience or HACCP certification.
• License/
  
  Certifications:
  
  N/A
• Preferred Qualifications:
  
  Master’s degree;
  Experience in Dry Cured Meat
• Knowledge of technical instrumentation and tools utilized in the meat industry.
• Creative problem solving skills, sound judgment, and an orientation towards innovation.
• Ability to recognize and support the organization’s preferences and priorities.
• Technical knowledge and good reasoning abilities.
• Proficient knowledge of Microsoft Office (Outlook, Word, Excel, PowerPoint).
• Proven analytical skills with attention to details.
• Demonstrated ability to communicate across all levels of the organization, present complex ideas concisely and clearly articulate ideas verbally and in writing.
• Ability to work well under tight timelines and meet deadlines with a high level of accuracy.
• Ability to build professional relationships with cross functional teams while facilitating a collaborative environment.

• Able to work in an office and plant environment with exposure to noise, equipment and machinery.
• Able to work in a cold environment of approximately 34 °F for prolonged periods of time.

• Usual plant environment with frequent sitting, walking, and standing, and occasional climbing, stooping, kneeling, crouching, crawling, and balancing. Frequent use of eye, hand, and finger coordination enabling the use of machinery and equipment. Oral and auditory capacity enabling interpersonal communication as well as communication through automated devices such as the telephone. The noise level in the work environment ranges from normal office levels to loud levels due to equipment and machinery use.

Associate

Full-time

Research

Food and Beverage Services

• Medical insurance
• Vision insurance
• 401(k)
• Tuition assistance