Culture & Fermentation Scientist: Dairy Industry

Sartori, a fourth generation owned company, has proudly produced internationally award- winning, artisan cheese for customers globally since 1939. Rooted in Plymouth, WI and a plant in Antigo, WI. Sartori's emphasis on high quality and hand crafted approach to cheese making is a timeless family tradition.
When you come to work at Sartori, you don't just join a Company, you join a family - one great team devoted to making the best cheese in the world. To attract and retain the best people, we offer a rewarding culture and industry-leading benefits for our Team Members.

• Comprehensive low-cost insurance
• Profit Sharing and 401K
• PTO
• A dedication to the growth and development of our team members
• Uniform and Boot Reimbursement
• Tuition Reimbursement
• Onsite Fitness Facility
• Family Events
• Fruit and Produce Delivery
• Paid Maternity/Paternity Leave and more!

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following with other duties assigned as needed.

• Serve as subject matter expert in dairy microbiology.
• Utilize expertise in starter culture technology and application to support new product ideation and development. Investigate areas of exploration and identify opportunities for innovation, enhanced quality, or cost optimization. 
• Support R&D Innovation team with literature reviews, experimental design, lab trials through pilot scale-up of new cheese and dairy products, including benchtop, outside pilot facilities or in-plant trials.
• Conduct research to understand Sartori’s current cheeses and culture capabilities and provide recommendations for cost savings and product quality.
• Research unique fermentation processes, set-up fermentation trials and apply to Sartori cheesemaking process.
• Consult on food safety and quality related inquiries and assist with design of challenge studies as needed.
• Develop laboratory capabilities by recommending instrumentation, equipment and processes.
• Develop best practices for the production of Sartori’s proprietary cultures.
• Actively partner with external resources and suppliers to realize opportunities. Identify culture and fermentation technologies that are needed to support current and future products.
• Attend conferences and tradeshows to share and apply learnings when appropriate.
• Ability to lead cross-functional project teams.
• Comply with company safety, HACCP, and GMP policies during plant trials and other plant activities.
• Deliver against set R&D and Sartori company metrics and initiatives.
• Maintain confidentiality as it relates to internal and customers’ proprietary formulas, ingredients, and projects.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

• M.S. degree in Food Science, Microbiology, or related with 3 years of dairy industry experience or B.S. degree with 5 years of relevant product development or research experience.
• Experience with starter and adjunct culture growth parameters/media related to cheese ripening and dairy application required.

OTHER KNOWLEDGE, SKILLS, AND ABILITIES

• Analytical     Draws conclusions from data in a logical, systematic way.
• Detail-oriented     Shows rigorous and meticulous attention to detail.
• Information Seeker Investigates thoroughly to get relevant information.
• Problem Solver Effectively identifies and solves challenging problems.
• Quick Study Masters situations or information easily and quickly.
• Continuous Learner Driven to learn and stay current professionally.
• Initiative Acts proactively to achieve results.
• Independent Functions effectively without assistance or direction from others.
• Resourceful Finds alternative solutions to overcome problems or limitations.
• Team Player Works well within diverse groups to achieve common goals.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the Team Member is regularly required to sit, walk, hear and or talk with others. Also, the Team Member will occasionally be required to stand, kneel, crouch or crawl, handle, finger of feel, climb, stoop or reach with hands and arms as well as maintain control over others. The Team Member will be required to lift up to 50 pounds. Specific vision requirements include: near and far acuity, depth perception, color vision and the ability to adjust focus.

This position may require occasional overtime, or weekend hours and/or traveling.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Team Member is regularly exposed to wet, humid and/or cool conditions and is occasionally exposed to moving mechanical parts.  The noise level in various work areas requires ear protection.

TOOLS AND EQUIPMENT USED

• Pilot plant equipment, such as: production shredders and blenders
• Lab equipment, such as: pH meter, viscosity meter, scales/balances and additional specialized equipment as needed for specific project work
• Culinary equipment, such as: food processors, slicers, shredders and blenders
• Cooking equipment, such as: microwave ovens, convection and conventional ovens, cooktops, grills, griddles and specialized customer equipment as needed for specific project work