Research Associate

This position is accountable for assisting the R&D Executive Chef and the Corporate Executive Chef in the development and formulation of new products, line extensions, and processes consistent with the identified strategies of the company. 

 

Essential Duties and Responsibilities

 

1.      Develop and implement technical action plans for specific phases of projects.  Report and record progress and results of technical work in a manner appropriate to the project.

 

2.      Participate in the development of new products, line extensions, product formulations, product improvements and support from concept through commercial scale-up.

 

3.      Facilitate fulfillment of sample requests to brokers and sales team.

 

4.      Participate in the development of sensory methods and procedures for internal quality product testing as well as external consumer sensory panels at remote locations.

 

5.      Keep abreast of advances in food research and new and emerging technologies.  Conduct review of new ingredients as well as evaluating replacement ingredients.

 

6.      Develop breadth and depth of technical, customer, and business knowledge through project management experience, utilizing and motivating internal resources to accomplish key deliverables.

 

Other duties may be assigned.

Must maintain the highest standards of data management by creating consistent, reliable data which will ensure accuracy and in turn, maximize the use of data and confidence in decision making.

 

 

Must maintain the highest standards of ethics and integrity while embodying the tenets of “What We Stand For” and “The Basic Principles.”

Supervisory Responsibilities:                                  

 

This job has no supervisory responsibilities.

 

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Education and/or  Experience                                 

Bachelor’s degree in Food Science or related field and one to three years related experience or equivalent combination of education and experience.

 

Language Skills                                            

 

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.  Ability to write reports, business correspondence, and procedure manuals.  Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

 

Mathematical Skills                                                 

 

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry.  Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

 

Reasoning Ability                                                     

 

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

 

Computer Skills                                            

 

To perform this job successfully, an individual should have knowledge of Outlook Contact Management systems,  Microsoft Excel Spreadsheet software and Microsoft Word Word Processing software. Will also need to have the ability to learn how to work with: IFS - recipe/ingredient database Database software; Genesis Development software; Search engines, Harry's/BAF Intranet Internet software; IFS - raw ingredient, finished goods Inventory software; IFS Manufacturing software; Optiva Project Management software;                                  

 

Physical Demands

 

The physical demands described here are representative of those that must be met by an employee to successfully 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 of this Job, the employee is regularly required to talk or hear. The employee is frequently required to walk; sit; use hands to, handle, or feel and taste or smell. The employee is occasionally required to stand. The employee must frequently lift and/or move up to 10 pounds.  Specific vision abilities required by this job include close vision, distance vision and color vision.

 

Work Environment

 

The work environment characteristics described here 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.

 

While performing the duties of this Job, the employee is occasionally exposed to wet and/or humid conditions and moving mechanical parts. The noise level in the work environment is usually moderate.

Contact

Submit letter of application, resume and references to:

Harry's Fresh Foods

17711 NE Riverside Parkway

Portland, Or 97230
jobs@harrysfresh.com