Food Service - Sensory Technician Lv2

Job Title

Schedule: Mon to Fri - 8am to 4pm CST (20 hours per week) Mode of intervention: In person or Virtual

Skills: Lab experience, 50 to 55 lbs, Excel, Word, PowerPoint, Kitchen experience. Onsite work.

Job Duties

Tasks and duties:

• Assist product development team for various sensory projects including difference panels, attribute training and team tastings.
• Work with minimal supervision ideally between 8am and 4pm. Understand the scope of sensory projects and expectations.
• Responsible for panel preparation including making up references, sample preparation, setting up the panel room for panel training, serving references/samples during the training and preparing ad hoc references as needed.
• Set up sensory booths including sample cups/plate labeling, start and finish the sensory tests using the Eye Question program.
• Serving samples during the panels.
• Clean up the panel room, sample prep lab, and booths.
• Help maintain general cleaning of the sensory space.
• Assist with restock panel room, booths, sensory lab area and take weekly inventory of supplies to be ordered.
• Help with routine food safety maintenance.
• Help maintain storage areas with dishes and panel supplies.
• Compliance with Cargill Food Safety, EHS, and PPE policies.
• Document and protect all information to protect and ensure any and all patentable advances in technology as required by company policy.
• Ability to manage multiple tasks on a deadline basis.
• Must be able to work effectively with a team as well as independently and possess excellent interpersonal, verbal and written communication skills.
• Help with picking up samples and supplies for sensory panels.
• Responsible for keeping tablets and laptops up to date by managing them weekly.
• Assist product developers with any relevant analytical or shelf-life testing related to projects as needed.

Job Qualifications Required

High School Degree/GED, demonstrated problem-solving skills, good interpersonal and teamwork skills, takes initiative in technical problem solving, proficient in Microsoft Office Excel, Word, PowerPoint, good communication skills, both written and oral, ability to work in a lab environment and maintain good food manufacturing practice, ability to lift weights up to 50 lbs. and perform other necessary physical requirements of job, reliable transportation to/from work site.

Preferred skills: Lab experience, kitchen experience is good as well.