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Pennsylvania: Sensory Manager

boston-beer-company-2

The sensory manager provides timely and complete reporting on in-process and packaged beer to promote effective and highest quality product release procedures.

Ingredients to be a Successful Sensory Manager:

•Successful application of professional sensory methods and tools to gauge products against sensory specifications, trueness to style, flavor stability, shelf life and potential shifts related to process or ingredient modifications.

•Successful management and application of methods, procedures and instrumentation used for initiating, deploying and maintaining sensory panels at multiple production locations.

•Proven ability to develop and manage internal employee taste panel(s) with qualification, training and ongoing validation of all members against recognized sensory standards for beer.

•Successful application of sensory methods to support ongoing auditing and validation of brewing process, aging and shelf stability of beer and like beverages.

•Accountable for collaboration with QA on development and ongoing management of SOPs for incoming ingredients and release to process.

•Cross-functional participation and/or management of groups related to new product development.

•Experience with one or more of recognized sensory software programs (FIZZ, Compusense or similar)

•Collaborate with QA to develop quantifiable sensory based tools, specifications and “gates” throughout brewing process

•Application of common statistical tools for significance of sensory results and in support of fact based decision making.

•Experience with Design of Experiment and other tools for improving significance of results.

•Travel to Cincinnati Breweryand Boston head office for routine training and project related functions

More info here

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Friday, September 22, 11:48 am

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