About the Organization: Ventura Foods is a leading national manufacturer and marketer of branded and custom made shortenings, oils, dressings, sauces, margarines, culinary bases and pan coatings for the foodservice and retail industries. From East to West, Ventura keeps pace with the dynamic food marketplace by delivering high quality products at competitive prices. In fact, our company's growth is fueled by long-lasting profitable partnerships that benefit all parties. We do this by meeting the challenges of an ever-changing world by applying the strengths of our commercial resources, the talents of our employees and the opportunities created by new technologies. Throughout our rich history, one thing hasn't changed: the dedication to our customers and the consumers we are proud to serve.

About the Job: The job involves working collaboratively with Ventura's chefs, R&D, Operations and Quality staff to develop on-trend salad dressings, sauces and mayonnaise from benchtop through plant production that help our customers delight their customers. Periodically, it also causes grinning from ear to ear and fist-pumping when you are sitting at home watching a TV commercial or driving along in your car and spot a billboard advertising one of our customer's menu items that contains a product you had a hand in creating. We can't promise your unbridled enthusiasm won't annoy your friends and family but that's just how you roll.

The Right Candidate: This person exhibits humility by being self-confident and proposing and implementing solutions to complex technical and creative challenges while being open to other points of view. The candidate is hungry, meaning they are self-motivated and diligent, but also looking to eat. Finally, this candidate is an interpersonally appropriate and aware individual.
Experience in the development of salad dressings, sauces and mayonnaise for the fast-paced foodservice market along with some back-of-house food preparation experience is a plus but we recognize that everyone hasn't been lucky enough to live that dream yet. That said, we are open and eager to coach the humble, hungry and smart candidate with a food science or related degree along with zero to five years of experience in any aspect of the food processing environment.

• With assistance, designs, conducts, interprets, and reports research on projects of a simple to complex nature.
• With assistance responsible for formula creation, revision, evaluation and validation prior to manufacturing packet distribution to the plants. Design formula to meet customer specifications and requirements. Utilize nutrition database for product development, recipe analysis, nutrition analysis and government compliant labeling.
• With assistance responsible for some communication to sales, marketing, operations, senior technical services staff, and as needed to customers, as it relates to project work.
• May be responsible for leading minor projects for pilot plant development or assisting in the plant commercialization. Adhering to all safe practices and GMPs for all tasks being performed.
• Under supervision, designs shelf life stability testing. Monitors, conducts testing, and, under supervision, reports shelf life stability testing activities.
• Provides minor in-depth theoretical expertise in one or more technical core competency areas.
• Represents supervisor or department on specific projects as required at meetings. May train others as appropriate.
• Requests and maintains equipment and supplies necessary for completion of assignments.
• Performs departmental housekeeping duties as required. Includes lab organization.
• Other duties as assigned.

• Bachelor's degree in Food Science or related fields (i.e. Chemistry, Biology) and 0 - 5 year's experience is required.
• Ability to travel 5% is required.
• Experience in a food manufacturing or processing environment is preferred.
• Associate's Degree in Culinary or relevant hospitality food production experience is preferred.

• Must have general understanding of food codes and regulatory guidelines and the ability to research regulatory matters as needed.
• Must be able to support projects from bench to commercialization.
• Must possess a basic understanding and knowledge of ingredient interactions.
• Must possess organization, project management and effective written and verbal communication skills.
• Must have knowledge of Microsoft Office (Excel, Word, PowerPoint).
• Must have knowledge of lab and pilot processing equipment.
• An understanding of emulsion technology, dry blend technology, flavor development, and the basic science of process technology preferred.