Product Development Technician III

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Under the direction of Product Development Scientist, Technology Principal or R&D Manager/Director, this role prepares food formulations, samples, and prototypes. The work requires judgment, independent thinking, and interpretation when only general procedures or precedents are applicable.

At Sargento, you work for a company you believe in, with a family of people who believe in you. Our culture stems from a simple premise:
Hire good people and treat them like family. You will be encouraged to make a meaningful difference in the community, the company, and your career. With diverse experiences and tools to learn and develop, you can transform your aspirations into reality.

• Comprehensive medical including Fertility, Adoption benefits, Dental, and Vision Insurance
• Onsite Health & Wellness Center
• Employer 401K contribution in the top 1% of the nation
• Tuition Assistance
• Access to Employee Store

• Operate frozen, sauce, and cheese manufacturing equipment in the pilot plant with minimal direction.
• Schedule test runs, order ingredients, collect and analyze samples for physical and chemical properties like pH, moisture, salt, fat, water activity, viscosity, etc.
• Prepare equipment, raw materials and assist in plant trials; prepare and pack plant test checklist.
• Manage requests and coordinate various tasks from scientists daily.
• Prepare and maintain inventory of products and raw materials.
• Manage sample inventory, rotation, and data records for product shelf life evaluations.
• Demonstrate basic competency in at least 1–2 areas of products in the business (e.g., frying, ingredient science, seasonings, batters & breading, formed and extruded products, sensory, cheese make and conversion, functional foods, sauces & fillings, milk processing for cheese make).
• Document batch codes for track & trace, formula procedures, and manufacturing instructions.
• Track and purchase competitive products for competitive testing and category appraisal.
• Lead freezer and storage cleanups.
• Act as contact person for the scientist when out in the field to handle product, raw materials and equipment requests.
• Evaluate and summarize experiments.
• Anticipate project demands and requests, plan ahead and act upon them.
• Make independent observations and communicate them to the corresponding scientist.
• Perform searches and archiving.
• Communicate project results.
• Conduct simple data trend analysis and write a written report.
• Initiate own action plans, contribute to testing designs.
• Travel to support company business functions, operations, experiments, and training.
• Occasional overnight stays required.
• Other duties may be assigned.

• The physical demands described here are representative of those that must be met to perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties, the employee is frequently required to stand, walk, talk or hear, and taste or smell. Occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required include close vision, distance vision, color vision, and ability to adjust focus.
• The work environment characteristics are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• The employee is frequently exposed to moving mechanical parts. Occasionally exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, extreme cold, and risk of electrical shock. The noise level is usually moderate.

• High School Diploma required.
• 3+ years experience with kitchen, ingredients, and lab.
• Two‑year degree in food science field…