Manage the smooth and effective implementation of new products/processesthrough including developing manufacturing specifications, communicatingcritical requirements, and providing expertise throughout the development ofnew cheese products using knowledge of Stage Gate and Project Managementprincipals; SAP; cheese manufacturing, dairy economics, cheese andnutrition markets; Benchtop to Pilot Plant scale-up procedures; foodproduction equipment including centrifuges, pasteurizers, and extruders;dairy proteins, dairy carbohydrates; Benchtop Product Development;Continuous Improvement; Quality and Food Safety Methods and Techniques;Shelf-Life Studies; Logistics; and Cost Estimation. Define requirements,evaluate existing products for applicability, and apply knowledge to providenew products to meet customer needs. Champion cost containment and operationalefficiency, while placing a high value on product quality and consistency.Manage staff and departmental resources to ensure the completion of projectsand routine deliverables are met in an efficient, effective and timelymanner. Accomplish staff results by communicating job expectations; hiringand promoting for success; appraising job results; training and coachingemployees; providing technical guidance; developing and enforcingpolicies, procedures, and productivity standards. Identify and monitor keyperformance indicators for department including quality of customer service,staff proficiency, dependability of results, and plant support. Overseetraining, continuous improvement and root cause analysis activities. Developformal standard operating procedures used to train staff and plant personnelwhen new processes or formulations are created. Work closely with internalcustomers to ensure that food safety is being designed into new products andprocesses; and that all regulatory, labeling, and import requirementsare met; and that products and ingredients have robust specifications thatour processes are capable of meeting. Utilize statistical methods, dataanalysis, and reporting tools to evaluate process and product feasibility.Improve ROIC via increased productivity, asset utilization, wastereduction and margin enhancement. Ensure financial, safety, retention,and employee involvement objectives.Requirements: Master of Science in Food Science, Biological/AgriculturalEngineering, or a related field + 3 years of experience as a FoodScientist. Experience to include at least 3 years of working knowledge of:Stage Gate and Project Management principals; SAP; cheese manufacturing,dairy economics, cheese and nutrition markets; Benchtop to Pilot Plantscale-up procedures; food production equipment including centrifuges,pasteurizers, and extruders; dairy proteins, dairy carbohydrates;Benchtop Product Development; Continuous Improvement; Quality and FoodSafety Methods and Techniques; Shelf-Life Studies; Logistics; and CostEstimation. Travel requirement to undetermined sites for plant trials andcustomer visits up to 33% of work schedule.