Flavor Library Lead

Job Title: Flavor Library Lead

Department: Research & Development

Reports to: Flavor Lab Supervisor

The Flavor Library Lead oversees the daily management and strategic development of the Flavor Library, including implementation, flavor selection, and ongoing re‑evaluation. This role designs and executes sensory studies, analyzes data, and applies insights to optimize the library. The Lead coordinates cross‑functional collaboration to support customer sample requests, monitors library utilization by customer segment, and integrates customer feedback into continuous improvement efforts.

• Ability to organoleptically assess flavors
• The lead would be expected to comprehend theory behind different flavor formulas (compounded flavors, extracts, emulsions, powder blend and spray dried powder, etc..) and the instructions to correctly manufacture the flavor
• Evaluating when new formulas should be added to the library
• Re‑evaluating library formulas when feedback is given
• Tracking flavor library usage per total flavor samples sent
• Improve/maintain materials that make for efficient compounding of flavor library items
• Perform commercial evaluation of flavor library additions
• Collaborate with MIH to anticipate trending flavors to add to flavor library
• Perform data evaluation to evaluate successes and weaknesses of current flavor library overall
• Perform data evaluation to evaluate successes and weaknesses of current flavor library by product segment
• Ensuring usage rates per designated segment for library flavors
• Flavor selection for requests designated for library flavors
• Facilitate flavor library usage levels with applications – proactive and as needed per customer request
• Facilitate communication with regulatory for flavor library sample request documentation
• Lead sensory data collection and analysis for library flavors
• Using Product Vision to manage formulas, and maintain properties of flavor library
• Document inventory policy of flavor library and manage that inventory for efficient compounding
• Facilitate communication with sales and MIH to collect customer feedback
• Incorporate sensory data and customer feedback to re‑evaluate flavor library
• See customer requests through to requested fulfillment date, as well as possible, including Regulatory concerns with formulating products (Organic, TTB, NGP, etc) with the aid of a Flavorist when necessary.
• Flavor formula entry in Sage X3 and Product Vision
• Responsible initial ingredient statement generation and review
• The lead should be proficient in chemical nomenclature.
• The lead should be proficient in understanding flavor shelf life
• The lead should be proficient in understanding proper chemical storage and handling
• Reports any food safety problems to personnel with the authority to initiate actions
• Uphold and demonstrate stated BFI values with respect to all job responsibilities.
• Perform other duties as assigned
• Supports critical business opportunities
• Supports quality related functions when necessary

• Bachelor of Science in Chemistry/Biology/Food Science/Physical Science preferred
• Lead must possess mathematical skills to work with ratios, percentages and statistics with and without MS Excel
• 3 years working within a flavor laboratory facility (R&D, Sensory or Applications)
• Clearly communicate findings or organoleptic analysis with managers/supervisors
• General understanding of chemistry: solubility, physical properties, chemical nomenclature, chemical functional groups
• Attention to minute detail
• A team player who can work well with others
• A person who is able to take direction
• Strength in the following skill sets: verbal, written, analytical, and problem‑solving
• Organization and planning
• Must be comfortable learning new things and sharing ideas
• Ability to work and communicate with a diverse group of people
• Excellent verbal and written communication skills
• Good working knowledge of Excel, Word, Access and a comfort level of learning new systems

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the…