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Job Postings


Welcome to the Bluegrass IFT Jobs Posting page.  If you are an employer seeking to post jobs, please contact bgiftsecretary@gmail.com.  For potential employees seeking employment, send a request to bgiftsecretary@gmail.com and include a hyperlink to a respective linkedin profile that can be posted below.  For potential employees interested in a positionPostings will be listed for 30 days unless otherwise notified. ________________________________________________________  

Paradise Tomato Kitchen   –  05/08/15

R&D Scientist

Department: R & D Job Status: Full Time
FLSA Status: Exempt Reports To: Technical Director
Grade/Level: Amount of Travel Required: Approximately 15%
Work Schedule: Positions Supervised:
Revision Date: None
POSITION SUMMARY
Provide technical expertise to customers and the Paradise R&D Department that support the sales and marketing
efforts of the company. Identify and pursue opportunities to improve existing products through formulation and/or
procedures/processes.
ESSENTIAL FUNCTIONS
 
 Develop prototypes and recipes within a defined set of requirements based on a concept or project.
 Formulates blends and flavors to match ingredient statements, nutritional profile, and sensory attributes of
existing target products.
 Develop sensory experiments and report the findings to management.
 Identifies areas of cost optimization through better raw material procurement, ingredient substitutions, or
processing efficiencies.
 Searches for new ingredients and technologies for effective development.
 Looks for new project opportunities with regard to innovation, cost reduction, improving consumer acceptance
and improving quality.
 Work with existing suppliers to utilize their capabilities for developing trends in flavors. Will utilize the suppliers’
staff for joint presentations to targeted customer projects.
 Identify production methods that continue to contribute sustainable competitive advantages in the marketplace
relative to the competition.
 Assist the R&D department with product presentations in-house and off-site as requested by sales and
marketing.
 Accurately identify project requirements applying the right production capability, ingredients, and design to
match customer needs and product specifications.
 Analyze and modify recipes involving liquid-to-solid ratios, scale-up, yields, ingredient hydration,
time/temperature concerns, viscosity, and ingredient degradation issues.
POSITION QUALIFICATIONS:
Education and/or Experience
 Bachelor’s Degree in Food Science.
 5-10 years experience in product development of liquid condiments, marinades, and tomato based sauces.
Knowledge/ Skills/Abilities
 Must have excellent collaboration skills and be able to excel working in a team environment.
 Sensory evaluation experience and skills
 Exposure to a wide variety of equipment, kitchen set-up, cooking techniques and operator execution; or in-
depth knowledge of key applicable equipment or processes.
 Ability to read, analyze and interpret common scientific and technical journals, and ingredient spec sheets
 Ability to recognize, analyze, develop solutions and initiate problem solving actions
 Ability to do complex math using percentages, ratios, etc.
 Ability to communicate and interact effectively with various sales, marketing, and technical services personnel.
 Computer and software skills
PHYSICAL DEMANDS:
 Ability to stand at bench routinely for hours at a time.
 Lift up to 50 lbs.
 Capable of hand mixing thick products as required.
 

Contact Kathy.willey@paradisetomato.com to apply.

______________________________________________________

Paradise Tomato Kitchen – 05/08/15

Quality Assurance Leader

Department: Quality Job Status: Full Time
FLSA Status: Exempt Reports To: Quality Assr. Mgr.
Grade/Level: Travel Required: Minimal
Position Number: 2102-4
Revision Date: 6/7/13
SUMMARY
This position directs the preparation of food, performs product quality testing, microbiological testing, maintains laboratory
equipment and supplies, manages nonconforming materials on their shift, administers quality programs, performs required
audits, and line inspections. In addition, the Quality Leader supports plant studies, QA reporting, employee training and other
assigned duties.
The Quality Leader is responsible that food is safe and meets Customers’ expectations. The performance of the Quality
Leader is evaluated annually by the Quality Manager.
The Quality Leader is the final authority on shift to determine the disposition of product and is responsible to manage and
document any Food Safety event that occurs on their line/shift as agreed upon with the Quality Manager and Quality Director.
It is expected for the Quality Leader to work in direct partnership with the Team Leader and Maintenance Leader to support
worker safety, plant efficiency and sanitation.
LEADERSHIP RESPONSIBILITIES:
 The Quality Leader works with the Team Leader to drive results. These roles to the overall management of the team are
outlined as follows:
o Has accountability for Food Quality, Food Safety and Sanitation Audits
o Educates how food is made and the ingredients that will be used
o Conducts pre-changeover meetings with the team and Team Leader to drive results
o Works with Team Leader and Maintenance Leader supporting efficient batching changeovers and overall operations.
o Member of disciplinary team on shift
o Responsible for the container/package coding as required by the customer and/or Paradise
o Supports the following of SOPs by personnel and reports findings to Team Leader and upper management.
o Provides input on employee performance reviews requested by Team Leader or Maintenance Leader
o Monitors worker safety and discusses findings with the Team Leader and Maintenance Leader
o Has overall accountability for line efficiency, safety, scheduling, attendance, crisis management and employee safety
o Insures staffing and training is complete
o Manages operational support and training for the PM program
o Disciplines team as needed with a member of the disciplinary team (Quality & Maintenance Leader)
o Solicits input on performance reviews of production personnel from members of the Team (Quality Leader and Maintenance
o Has ultimate responsibility for material usage on shift/line
o Directs employees to perform plant sanitation functions
o Schedules breaks and lunches for all departments and works with Quality Leader on batching and scale personnel for their
o Manages efficient batching changeovers as agreed upon with the Quality Leader and Maintenance Leader
Quality Leader
Team Leader
Leader)
rotations as needed.
Maintenance Leader
o Responsible for day-to-day operations of the maintenance area, plant equipment and parts room.
o Supports preventative and corrective maintenance programs
o Coaching and development of training plans for hourly maintenance employees
o Monitors worker safety and discusses findings with the Team Leader and Quality Leader
o Member of disciplinary team on shift
o Provides input on employee performance reviews requested by Team Leader or Quality Leader
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following, along with other duties that may be
assigned:
 The Quality Leader will perform the daily pre-shift walk-through noting any immediate SSQE (food/work safety,
sanitation, quality or efficiency) issues that need to be addressed.
 The Quality Leader must inspect incoming raw ingredients per the Quality Program.
 Interview and recommend personnel actions such as hiring, promotions, and firing as needed.
 The Quality Leader must be capable of making routine batching adjustments to compensate for fluctuations in core raw
materials and ensures accuracy to recipes on the shift
 The Quality Leader will analyze batches before filling begins and ensure adherence to specifications. Also ensures
packaging codes are correct and package quality meets Paradise standards prior to start up and audits throughout the shift
per the Quality Program.
 The Quality Leader performs required analytical testing to ensure the product stays in specification once the product is
running.
 It is the responsibility of the Quality Leader to pull necessary retain samples every production run and perform necessary
microbiological testing as required.
 The Quality Leader audits the production lines for proper final packaging quality. Such observations include, but are not
limited to pouch alignment on conveyors, glue patterns on boxes, tape patterns on boxes, packaging seals, and cooler
water temperatures.
 The Quality Leader must understand how to operate and maintain laboratory equipment. The Quality Leader must
maintain a clean and well organized work area.
 It is the responsibility of the Quality Leader to ensure an adequate supply of laboratory supplies by reporting low
inventories in sufficient time before running out of stock.
 The Quality Leader must be knowledgeable of all Paradise Tomato Kitchens Quality Assurance policies, procedures, and
programs. The Quality Leader may also be responsible for training other employees on these policies, procedures, and
programs.
 The Quality Leader is responsible for correctly labeling Rework/Hold events that occur on their shift and reporting them to
the Quality Manager.
 The Quality Leader is responsible for administering all relevant areas of the Quality Program as directed by the Quality
Manager.
 The Quality Leader will be required to use the ERP system to perform their necessary function as directed by the Quality
Manager.
 It is critical for the Quality Leader to be a leader with the production group and direct the production team to manage all
food safety events.
 The Quality Leader is responsible for making final decisions related to product preparation, pouch integrity, package
labeling, GMP’s, food safety, and sanitation on their shift/production line. Any product that is not produced in accordance
to Customers’ specifications must be reworked, placed on HOLD, or scrapped. It is the responsibility of the Quality
Leader to protect the customer at all times.
QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements
listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to
enable individuals with disabilities to perform the essential functions.
 ASSOCIATES DEGREE, OR RELATIVE EXPERIENCE, OR HAS COMPLETED THE PARADISE CAREER
DEVELOPMENT PROGRAM
 LEADERSHIP AND TEAM COMMUNICATION SKILLS
 BASIC MATHEMATICAL AND REASONING SKILLS
 COMPUTER SKILLS
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the
essential functions of this job.
 THE ABILITY TO PERFORM REPETITIOUS WORK.
 OCCASIONAL PUSHING/PULLING AND LIFTING/CARRYING 50 POUNDS OR LESS.
 THE ABILITY TO STAND FOR LONG PERIODS OF TIME.
 

Contact Kathy.willey@paradisetomato.com to apply.