POSITION SUMMARY: The Sensory Specialist will be responsible for leading all aspects of the descriptive sensory panel on a daily basis. The incumbent will work closely with one associate sensory specialist and sensory technician. This individual will also supervise a staff of sensory panel members. The qualified candidate will be required to work with other R&D associates to provide all sensory related support to the business and R&D projects on a timely basis. This individual must be proactive in communicating with and leveraging both the Nestle and outside sensory networks. The Sensory Specialist will be responsible for basic sensory training for R and D and appropriate business clients (i.e. PD and Marketing).
PRIMARY RESPONSIBILITIES:
1. Manage all aspects of the Sensory Descriptive Panel including but not limited to glossary development, basic and product specific training, test execution, panel assessment and performance feedback.
2. Analyze and interpret sensory data using appropriate statistical tools, report test results and provide actionable recommendations and present information, as applied to the R and D and business.
3. Screen, select and train qualified sensory panelists as needed.
4. Consult with all internal (R and D) and external (PD, Marketing, etc.) clients to provide guidance on utilization of proper sensory methodology based on final project objective.
5. Conduct basic sensory training to all Nestle functions as needed especially new personnel in R and D, PD and Marketing. Training may also be extended to Nestle manufacturing facilities by request.
6. Increase visibility of the Sensory Department through participation on cross functional team, increased attendance to appropriate meetings and conducting training seminars.
7. Manage panel time accounting program and reconcile monthly department expense reports.
REQUIREMENTS AND MINIMUM EDUCATION LEVEL:
* BS Degree in Sensory Science, Food Science or Psychology with strong background in sensory.
EXPERIENCE:
* Minimum of 5 years of sensory experience; minimum 3+ years Descriptive Panel Leadership experience.
SKILLS:
* The selected individual must not have food allergies or restrictions, as tasting will be required.
* Software knowledge: FIZZ, SIMS, Microsoft Excel, Word, PowerPoint and Outlook.
* Strong statistical analysis and reporting capabilities.
* Able to work well in a team environment.
* Experience in Product Development activities.
* A proactive independent worker able to complete tasks with minimal supervision.
* An open, flexible and devoted team player.
* Excellent oral, written, and presentation communication skills of project status.
* Ability to create and use spreadsheets as well as draft well written reports.
* Excellent organizational skills.
* Exposure to food manufacturing facilities and must be familiar with GMP's and USDA requirements.