Title:  Food Scientist and Sensory Analyst

About the Role:

The Food Sensory Analyst will support sensory and consumer research projects to evaluate the sensory properties and consumer acceptance of food and beverage products. This role involves designing, conducting, and analyzing sensory tests, and working closely with cross-functional teams to provide insights that drive product development and improvement.

Primary Purpose of Job: This position will be responsible for managing and executing sensory, validation, and operations testing while supporting and assisting food team with projects in a food production environment. The Sensory Scientist will provide analytical support to Sales and supporting teams by analyzing and interpreting data, ensuring appropriate test methodologies, recruitment, design, and analytics are used in order to provide project teams with accurate and actionable reports.

Major Functions:

Manage, design and execute Sensory Testing both internal and External 50%

• Understand and interpret project objectives into research plans, and design, manage, and execute proper sensory studies, analysis, surveys, and questionnaires. Studies will include internal panels, consumer testing via SCI, consumer testing via outside partners, and  consumer testing via NPG Research
• Maintain NPG Research program by managing consumer recruitment, test execution and consumer compensation
• Design and manage informal shelf life studies for food products using quantifiable objective data to conclusively determine shelf life for products.
• Train and manage intern and/or OLE employee on sensory study preparation and execution
•  Assist consumer testing facilities in design, management, and execution of external testing. Ensure product preparation and processes are accurate. This includes traveling to test facilities in divisions chosen for testing and coordinating equipment deliveries, local division employee recruitment, and product delivery (both test and control).
• Analyze study data and create clear and concise repoting to present Sensory results to CSM, BEI, FEI, OPS, QA (as needed), and any appropriate stakeholders with next steps and recommendation.
  • • Compile Scientific Briefs on objectives, methodologies, and results. Manage and ensure organized storage of test documentation
• Create invoices for suppliers and track received payments. Manage invoice collection from outside partners. Report payment received to Manager Quarterly.

Execute Operations surveys to measure against test objectives and strengthen store team ease and training format 25%

• Understand and interpret project objectives into research plans, and design, manage, and execute proper operations studies, analysis, surveys, and questionnaires. Analyze study data and create clear and concise repoting to present operation results to CSM, BEI, FEI, OPS, QA (as needed), and any appropriate stakeholders with next steps and recommendation.
• Compile Scientific Briefs on ojectives, metholdoliges, and results. Manage and ensure organized storage of test documentation
• Work in tandem with operations to lead new program training and launch to all divisions. Traveling over time to divisions when necessary.
• Lead the training of store employees on new operational methods and test ingredients as requested, follow up on test stores to capture any issues with food or operations. Make recommendations to operations, BEI, and sales and gain alignment on how to go forward.

Provide support for Food Team by working tandemly as Front and Back End on innovation initiatives that strengthen long-term core pipeline and executing validation tasks 20%

• • • Manage and execute photography of FEI Concepts for screening by styling, taking, and editing concepts monthly and during vendor innovation sessions
    • Assist FEI by facilitating sessions that continue to fill out QuikTrip’s Food Pantry in multiple categories and strengthening core categories by providing a deep reserve of easily available ideas to support current strategies.
    • Lead as FEI on small platforms of innovation such as Soda Floats/Shakes, Smoothie LTOs, and Heat N Serve Cakes
    • Manage and plan logistics of Test Kitchen innovation sessions set up
    • Execute catering events as both lead and support as needed by planning menu, coordinating ingredient ordering and transporting, creating schedules, communicating with appropriate department heads, and product preparation
    • Create a guide for use during Develop Gate that would show tips, known issues (and how to solve them), and how to make the product
    • Report all work and pertinent information through New Product Development (NPD) and Product Lifecycle Management (PLM) Assist in Bakery Product and Equipment pilot testing and cleaning.
    • Validate and record cook settings
    • Validate equipment through operations, sensory, and standard validation testing
    • Set up, maintain, and break down temporary equipment as directed, including transportation and relocation.

Manage organization and maintence of kitchen to enhance capabilities to innovate, develop, and validate in a clean, efficient, and orderly space that sets the highest standards for store kitchens. 5%

• • • Manage daily cleaning and upkeep as directed.
    • Manage detail cleaning as directed and according to standardized schedule.
    • Make recommendations for improvements in cleaning processes and materials
    • Keep all equipment and fixtures in good repair and proper working condition. Enter and manage all trouble calls with Admin. Services and IT.
    • Manage small ware and equipment on hands in both kitchen and storage areas.
    • Work with BEI and FEI to plan and execute internal QT meetings and special events.

Position in Organization

Reports to: Food Innovation & Product Development Manager

Indirectly supervises: On Loan Employee(s) for Sensory related activities

Qualifications and Skills:

Required education: High school graduate/ GED equivalent or Some College. Food Handler’s Certification. Foodservice, Sensory Certification and/or Food Science,  Culinary Arts courses that apply to QT    

Desired education: Certification or degree in Culinary Arts or Sensory Science.  Bachelor’s Degree in one of the following:  Hospitality and Restaurant Management, Food Science, Sensory Science,  Nutrition and Health, Engineering or Business.

Required experience: Minimum of  2+ years’ experience in a related position (e.g. corporate foodservice, food manufacturing, hotel chain foodservice or food sensory research).  Must have a working knowledge sensory methodologies:  quantitative, qualitative, discrimination and/or descriptive testing along with a working knowledge of foodservice product Innovation and Research & Development processes; Ability to work with others in a collaborative environment 

Desired experience: 5+ years’ experience (e.g. corporate foodservice, food manufacturing, hotel chain foodservice or food sensory research). Minimum 3 years of experience in sensory methodologies: quantitative, qualitative, discrimination and/or descriptive testing with CPG or QSR industry.  Experience with compusense or other sensory software preferred. Ability to work with others in a collaborative environment.

Required skills: Working knowledge of commercialization and business case development. Working knowledge of kitchen operations and equipment, adherence to organization and kitchen cleanliness.  Passion for Product Development..  Food safety through certifications and practice..

Desired skills: Excellent knowledge of commercialization and business case development. Excellent knowledge of kitchen operations and equipment, adherence to organization and kitchen cleanliness.  Passion for Product Development..  Food safety through certifications and practice.

Additional Criteria

This position requires the employee to be available by phone and/or email and/or have accessibility to calendar, contacts and data while out of the office.  This position will be required to travel upon request.

Starting Salary: $64,200-$80,200