Job Description:
Product Development:
Formulation of Meat Products: The meat formulator is responsible for designing and developing meat products, such as sausages, patties, or pre-marinated cuts, by mixing meat with the right combination of spices, additives, and seasonings.
Recipe Creation: Developing and adjusting recipes based on consumer preferences, nutritional requirements, and cost factors.
Quality Control: Ensuring that products meet consistent quality, taste, and texture standards.
Collaboration:
Coordination with Production Teams: Working closely with the warehouse and production teams to ensure that formulations are implemented correctly during manufacturing.
Supplier Relations: Coordinating with suppliers to obtain high-quality meat and other ingredients necessary for production.
Research & Development:
Innovating New Products: Experimenting with new ingredients, techniques, or methods to create innovative meat products.
Trend Analysis: Staying up to date with market trends in the meat industry, such as consumer demand for plant-based alternatives or new flavors.
Cold Storage Management:
Inventory Control: Overseeing the storage and handling of raw meats and finished products, ensuring they are stored at appropriate temperatures to maintain freshness and prevent spoilage.
Temperature Monitoring: Regularly checking cold storage conditions to comply with health and safety standards.
Shelf-Life Analysis: Determining the best shelf life for products based on storage conditions and making adjustments to formulations accordingly.
Compliance & Safety:
Regulatory Compliance: Ensuring that products comply with relevant food safety regulations (such as USDA, FDA, or local health departments).
Safety Standards: Promoting safe handling, processing, and storage procedures in line with health regulations to prevent contamination or spoilage.
Packaging Specifications: Ensuring that packaging meets regulatory standards and is designed to maintain product quality during storage and transportation.
Reporting & Documentation:
Documentation: Maintaining detailed records of formulations, batch numbers, production schedules, and quality checks.
Reporting: Reporting product status, production progress, and quality assessments to upper management.
Required Experiences:
Food Science or Culinary Background: A degree or relevant training in food science, culinary arts, or meat processing technology is often required.
Experience in Meat Processing or Formulation: Several years of experience working with meat products, including knowledge of processing, preservation methods, and food safety protocols.
Knowledge of Cold Storage: Familiarity with cold storage systems, temperature regulation, and inventory management, ensuring that products are stored at the right temperatures to prevent spoilage and maintain quality.
Regulatory Knowledge: Understanding of food safety regulations, including those specific to meat products (e.g., USDA, HACCP), and maintaining compliance with those standards.
Problem-Solving and Innovation: Ability to troubleshoot issues with formulations, production, or storage, and make adjustments to improve product quality, consistency, or cost-efficiency.
Attention to Detail: Precision in recipe formulation, quality control, and product testing is essential to ensure the products meet the required standards.
Teamwork and Communication: Strong interpersonal skills to work collaboratively with various teams (production, warehouse, management) and communicate effectively.
some experience required- BILINGUAL
MUST PASS E-VERIFY