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Research & Development Technician - Sous Vide Products
If you're passionate about food but are seeking something more stable than restaurant life, this is for you. At Colorado Premium, you'll work under a former CIA Chef Instructor on developing and testing new products through prep, sensory analysis, data collection, and documentation. You'll work M-F, 9-5 in a professional environment with holidays off, offering work-life balance. If you're curious about a career path in manufacturing, please inquire.
Colorado Premium is a meat processing company in Greeley, Colorado, producing value-added protein products for major retailers, restaurant chains, meal-delivery and foodservice customers. Our products include cooked, cut, portioned, marinated, and ground proteins. Our new facility, dedicated to sous vide production, delivers consistent, high-quality products at scale.
Summary: This position will work under the Research & Development group to execute strategic projects developing further processed meat items. Good kitchen skills and the ability to meet project timelines, follow and create documentation. Ensure key goals and objectives are achieved related to food quality, safety, and USDA compliance.
Essential Duties and Responsibilities:
• Prepare customer samples & create formulas for cooked and raw products.
• Assess flavor, texture and tenderness profiles for new & existing products. Develop new and modify existing products. Optimize specifications for current products. Collaborate with ingredient suppliers.
• Participate in shelf-life exercises & sensory evaluations.
• Communicate with sales and customers regarding project timelines. Undertake long-term projects with other departments.
• Communicate key learnings along the development path. Select raw materials from suppliers to meet customers' expectations. Conduct yield testing based on raw materials, cutting and cooking yields
• Cooperate with FSQA, operations, procurement, sales, marketing and distribution, and regulatory compliance.
Education/Experience:
• Associate's degree or better in Culinary Arts, Food Science or equivalent relevant experience.
• Knowledge of meat and poultry processing, food manufacturing or product R&D.
• Food Safety training. Proficient in MS Office Suite.
Skills/Working Knowledge of:
• Experience conducting and/or participating in sensory panels
• Ability to be a self-starter, knowing how to utilize your internal and external resources to get things done quickly, efficiently and multitask without compromising time on projects.
• Meat quality grades and specifications, and poultry attributes and specifications.
Job Type: Full-time, In person
Expected hours: 40 per week
Benefits: 401(k) with matching
• Health, Dental, Vision & Life insurance
• Health savings account
• Retirement plan
Important Notice: This job description is a generalized summary of job duties and can be modified as determined as necessary by Colorado Premium. It is not a contract of employment. All employment is "at-will" an Employee or the Company may terminate employment at any time, with or without cause, and without advance notice, procedure, or formality.
Subject to plan rules, this position is eligible to participate in our health, prescription, dental vision, disability, accidental death & dismemberment, life insurance program, and 401(k) & Roth retirement savings plan with a company match. This position also participates in vacation and sick leave pay programs. The pay range for this position is $26.00 to $38.00 per hour, based on experience and qualifications.
Essential Duties and Responsibilities:
• Prepare customer samples & create formulas for cooked and raw products.
• Assess flavor, texture and tenderness profiles for new & existing products. Develop new and modify existing products. Optimize specifications for current products. Collaborate with ingredient suppliers.
• Participate in shelf-life exercises & sensory evaluations.
• Communicate with sales and customers regarding project timelines. Undertake long-term projects with other departments.
• Communicate key learnings along the development path. Select raw materials from suppliers to meet customers' expectations. Conduct yield testing based on raw materials, cutting and cooking yields
• Cooperate with FSQA, operations, procurement, sales, marketing and distribution, and regulatory compliance.
Education/Experience:
• Associate's degree or better in Culinary Arts, Food Science or equivalent relevant experience.
• Knowledge of meat and poultry processing, food manufacturing or product R&D.
• Food Safety training. Proficient in MS Office Suite.
Skills/Working Knowledge of:
• Experience conducting and/or participating in sensory panels
• Ability to be a self-starter, knowing how to utilize your internal and external resources to get things done quickly, efficiently and multitask without compromising time on projects.
• Meat quality grades and specifications, and poultry attributes and specifications