Job Responsibilities Assist leadership in building a formal sensory function that includes creating and adapting methodologies and standard protocols, as needed, as well as a panel recruitment process.Collaborate closely with the R&D team during product development phase to ensure products meet the project objectives.Utilize a variety of sensory methods including qualitative, discrimination, and descriptive tests to monitor and ensure the quality of products.Enhance the rigor of R&D team evaluations: appropriately design evaluations using appropriate methods (e.g., qualitative, rapid, etc.) and provide guidance to the team for proper execution.Develop lexicon-related training materials for cross-functional teams, as needed.Fully execute on all aspects of research with very limited resources: test design, respondent recruiting, sample preparation, test execution, data collection, statistical analysis, data visualization, report writing.Summarize data into clear and concise messages, draw appropriate conclusions, and provide interpretations and actionable recommendations.Interface with customers to determine their needs and, in turn, help the Gehl R&D team answer those research questions. Build relationships with diverse audiences, spanning from technicians and hourly staff to executive levels.Collaborate with and influences individuals at all levels within the organization.Maintain and develop knowledge and expertise in relevant scientific disciplines. Provide informal coaching and guidance to Gehl Food's customers, R&D, marketing, and business development teams. Finalize and implement a holistic benchmarking program that considers the product (sensory, analytical) and label (claims, nutritional, ingredient statements) when comparing internal private label products against the associated national brand. Ensure that required competencies to carry out these job functions affecting product legality, safety and quality are met in accordance with the Quality Policy and the Global Food Safety Initiative (GFSI) standard. Ensure compliance with corporate/plant safety standards and with applicable regulatory requirements while following the company's Good Manufacturing Practices.Work effectively with diverse populations by promoting and maintaining an inclusive work environment and culture that is respectful and accepting of diversity.Travel up to 10%.Other duties, as assigned. Minimum Qualifications Bachelor's Degree in Food Science and Technology and 5 years of progressively responsible R&D experience in a food manufacturing company. Sensory sciene, salty snack, and non-GMO project experience preferred.Master's degree in food/sensory science, or related field, with 5+ years of experience in sensory & consumer research. Demonstrated knowledge of sensory methodologies and their application.Demonstrated ability to apply principles of logic or scientific thinking to a wide range of intellectual and practical problems.Excellent problem solving, data collection and data analysis skills.Demonstrated leadership skills, including coaching, accountability, resilience, and a strong team focus.Demonstrated ability to work as part of a team to accomplish organization goals.Ability to execute projects independently, with a sense of urgency, and with limited direction.Exhibits skills to balance speed of execution with the need for sound judgment in a fast-paced environment.Excellent interpersonal and communication skills (both written and verbal).Proficiency with Microsoft Office software and tools (e.g., Excel, Word, PowerPoint, Teams).Ability and means to travel; possesses a valid driver's license and insurance with liability & property damage coverage.Preferred Qualifications Experience working with liquid and semi-solid food products.Experience in sensory & consumer research from working at a CPG company or a sensory & consumer research supplier.Proficiency with electronic data collection tools such as Survey Monkey or Microsoft Forms.Demonstrated ability training descriptive panels with SpectrumTM Descriptive Analysis (SDA)/universal scale methodology.Demonstrated experience with establishing shelf-life evaluation protocolsHave the physical ability to occasionally lift/carry, push/pull up to 40 pounds, reach overhead, climb, squat/bend/kneel, and frequently sit, stand, and walk/move about.
