Griffith Foods is the caring, creative product development partner helping food companies meet the evolving needs of consumers while sustaining the planet. As a family business founded in 1919 and headquartered in Alsip, Illinois USA, Griffith Foods is known for true, collaborative innovation guided by their Purpose of “We Blend Care and Creativity to Nourish the World”. The company’s product capabilities range from seasonings and marinades to coating systems and sauces that are better for people and better for the planet. For more information, visit Design and development responsibilities Design and develop new products in the R&D Laboratory for our current and new customers. Support creation and optimization of targeted innovation technologies, platforms, and application-based differentiated solutions. Utilizes high level of food science acumen and Griffith´s technical capabilities to create competitive advantage. Execute and follow up Acquisition and Penetration (RAPI) which are focused on build the future and protecting the core of our current and new customers. Support and be an advisor on Retention projects. Executes projects from initiation to successful commercialization with our customers. Monitor and evaluate alternative raw materials to assure business continuity. Key Roles & Responsibilities Explores, validates, and implements differentiation product and process knowledge. Follow up of each new project from development to launching. Assure the quality and safety of the products in the development and elaboration at laboratory level. Operation, maintenance, and cleaning of pilot plant machinery, making use of personal protective equipment. Provide the necessary information to the finance area and Regulatory for the correct documentations request. Elaboration of technical test reports as support for our customers, as well as manufacturing procedures for new developments. Participate with the Implementation Team in each new product and process’s introduction in manufacturing lines. Ensures compliance with regulatory requirements. Correct use of Griffith tools to ensure the correct implementation of the project (CRM, Griffith Apps, DAX, Tickets Request). Be active member of the Sensory Panel of Griffith Foods. ACQUISITION & PENETRATION (Product Development for Current and New Customers) Apply advanced knowledge of food science, scientific technology, innovation technologies and product applications to grow our customers 'product portfolio. Develop product solution offerings that deliver on value to enable sales & higher contribution margin. Identifies ways customers can enhance their product offerings using Griffith Foods 'innovation technologies and expertise. Design and elaborate of new products, under commercial and technological requirements established by the clients, as well as regulatory requirements according to the regulations applicable to the request. Design and offer products according to Griffith Aspirations: Nutrition, Alternative Protein, Innovation, Sustainable. Collaborate with partners and ecosystems to deliver new technologies aligned with the company aspirations. Preparation of samples for presentations, having an active participation in the support provided to our customers both remotely and at their facilities if necessary, so some level of flexibility to travel is necessary. Industrialization of culinary recipes based on scientific understanding. RETENTION (Current Products for Current Customers) Support and be advisor on projects focused on protect current products: Raw materials for having alternative formulas. Improve formulas according to customer request. GPE projects. Transform portfolio according to New Global Nutrition Criteria. Functional Knowledge Demonstrates deep understanding of technical application in internal and external manufacturing production and technology processes focused on sauces, dressings and liquid Seasonings. Demonstrate proficient skillset in culinary arts, sensory science and market insights interpretation. Knowledge and experience in food science. E.g., additives and functional ingredients. Knowledge in Nutrition. #J-18808-Ljbffr