Sensory Manager

Position Summary:

Reporting directly to the Director of Sensory Science North America, this position is responsible for leading the Canadian Sensory Science team in establishing best practices which will elevate Sensory Science within the organization. 

The role requires strong project management, leadership, communication, and presentation skills in combination with extensive knowledge of Sensory Science.

Responsibilities:

• Design and execute sensory tests to support Commercial Teams, and Innovation initiatives. 
• Analyze and interpret results of sensory tests to provide recommendations to internal and external customers.
• Participate as Sensory Science representative on project teams, collaborating to provide meaningful sensory insights for complex projects with actionable recommendations based on Sensory findings. 
• Collaborate with Marketing, Culinary, Consumer Insight and R&D teams to support their development of products that drive value and differentiation.
• Analyze and interpret results across all testing methods (analytical & consumer) using appropriate statistics, including in depth multivariate analyses. 
• Assure calibration & motivation of internal panels.
• Collaborate with North American (NA) Counterparts to design panelist training modules as well as Sensory trainings across commercial teams.
• Collaborate with external partners and ecosystems to expand capacity and/or capabilities.
• Promote and execute proactive sensory research that will provide a competitive advantage to Griffith Foods.
• Lead execution of category mapping for Canadian business unit for select market categories.
• Design shelf-life studies that provide meaningful information, while balancing resource commitments. 
• Research and trial new Sensory methods to meet needs of internal and external customers and transform learnings into best practices.
• Support alignment of sensory methodologies and procedures across NA.
• Establish appropriate action standards to meet business needs and ensure alignment and communication across NA.

Qualifications:

• B.S. Degree in Food Science or equivalent science with 8-10 years of professional experience in Sensory Science role, including supervisory or managerial or M.S. Degree in Food Science with 5 years of experience in a Sensory Science leadership role or Ph.D. in Food Science with 1-2 years of experience in Sensory Science required.
• Global travel 20%-30%.
• Must be able to sample various foods including but not limited to proteins, alternative proteins, and gluten.
• Hands on experience managing direct reports with knowledge of performance reviews and development plans.