• Adapts well to changes in assignments and priorities; adapts behavior or work methods in response to new information, changing conditions, or unexpected obstacles; approaches change positively and adjusts behaviors accordingly.

• Interact with others in a way that gives them confidence in one's motives and representations and those of the organization. Is seen as direct and truthful; keeps confidences, promises, and commitments.

• Builds constructive working relationships with clients/customers, other work units, community organizations and others to meet mutual goals and objectives. Behaves professionally and supportively when working with individuals from a variety of ethnic, social and educational backgrounds.

• Is committed to developing professionally, attends professional conferences, focuses on best practices, values cutting-edge practices and approaches; takes advantage of a variety of learning activities, introduces newly gained knowledge and skills on the job.

• Uses appropriate interpersonal skills and techniques to gain acceptance for ideas or solutions. Uses influencing strategies to gain genuine agreements; Seeks to persuade rather than force solutions or impose decisions or regulations.

• Organizes work, sets priorities, and determines resources requirements; determines necessary sequence of activities needed to achieve goals.

• Monitors and checks work to meet quality standards; demonstrates a high level of care and thoroughness; checks work to ensure completeness and accuracy.

• Being aware of conditions and circumstances that affect one's own safety or the safety of direct reports.

• Participates as an active and contributing member of a team to achieve team goals. Works cooperatively with other team members, involves others, shares information as appropriate, and shares credit for team accomplishments.

• Possesses, acquires, and maintains the technical/professional expertise required to do the job effectively and to create client/customer solutions. Technical/professional expertise is demonstrated through problem solving, applying professional judgment, and competent performance.

• Conduct sensory evaluations (taste, smell, appearance, color, texture) on raw materials, in-process samples, and finished products according to company SOPs
• Perform instrumental color measurement (e.g., spectrophotometer, colorimeter) and record/interpret results against approved specifications
• Compare product samples against reference/retain standards to identify deviations in flavor, color, or aroma
• Document sensory panel results, testing data, and any out-of-spec findings accurately and in a timely manner
• Participate in and/or lead internal sensory panels; calibrate personal sensory judgment against panel/reference standards regularly
• Flag and escalate quality deviations to QC Supervisor or Lab Manager, providing clear, objective descriptions of the issue
• Support root cause investigations when sensory failures occur, working with production and R&D teams
• Maintain retain sample and reference standards for comparison testing

• Ability to manage multiple priorities while maintaining Quality requirements.
• Encourages Trust between Operations and Quality.
• Brings new ideas and improvements to Quality protocols and procedures.

• Bachelor's degree in Food Science, Chemistry or related field.
• Prior experience in a QC lab, sensory panel, or food/beverage/cosmetics production environment preferred
• Demonstrated sensory acuity - ability to accurately detect and describe differences in taste, smell, and color
• Strong attention to detail and ability to document findings objectively and consistently
• Ability to work independently and make judgment calls on borderline samples
• Basic computer skills for data entry and reporting (Excel, LIMS systems a plus)
• Must be able to work in a lab environment involving exposure to various food/flavor/color samples.
• Ability to taste and smell products as part of routine testing (candidates with dietary restrictions, allergies, or sensory impairments should discuss accommodations)
• Ability to stand for extended periods and work in a lab/production environment
• Formal sensory training (e.g., descriptive analysis, triangle testing, duo-trio testing)
• Knowledge of flavor/color specification documentation and batch record review

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