Description
This is an onsite role, Must have knowledge/experience of sensory science as it relates to consumer-packaged goods products. Relocation is available The Sensory Analyst supports the metro food production facility by ensuring quality,consistency, and compliance. This position is responsible for executing fresh food productionsensory panels, monitoring recipe compliance, verifying that all products meet Whole FoodsMarket’s quality standards for taste, texture, aroma, appearance, and overall product integrity.Working with Quality Assurance, production, and culinary teams to evaluate sensory quality,identify variances, and drive continuous improvement in product consistency. This role alsoprovides timely, actionable results from sensory evaluations to internal stakeholders supportinginformed business decisions.
Responsibilities:
Conduct and lead internal descriptive analysis panels and Team Member acceptance panels. Manage scheduling, panelist coordination, and attendance tracking.
Establish and maintain quality standards for incoming ingredients to ensure they meet approved specifications (e.g., size and appearance of broccoli florets, cauliflower, chicken breasts, etc.)
Prepare products and reference materials for sensory testing and training sessions.
Plan and execute employee acceptance tests, including selection of appropriate sensory methodologies.
Prepare products and references as necessary for sensory evaluation and training.
Review and enter sensory data with attention to accuracy and logical consistency. Perform basic statistical analysis to interpret results.
Summarize and report findings from sensory panels to relevant stakeholders in a clear and actionable format.
Partner with facility leadership to identify monthly panel topics and maintain/update sensory lexicons as needed.
Requirements
Qualifications:
BA/BS degree and 2-4 years’ relevant experience OR equivalent combination of education and relevant experience. BA/BS in Food Science, Sensory Science, or a similar field preferred.
Must have knowledge of sensory science as it relates to consumer-packaged goods products
Prior leadership experience not required but may have informally led teams or performed in a team lead type of role.
Ability to work well with others, self-motivated, and capable of working independently with little supervision.
Ability to work a flexible schedule based on the needs of the facility, including nights, weekends and holidays as required.
Ability to build strong partnerships with key stakeholders, including Team Members, customers, suppliers, and regulators.
A genuine passion for food and a deep commitment to our purpose to nourish people and the planet.
Must have in-depth understanding of sensory science and related business processes
Skills:
Advanced proficiency with Microsoft Office applications, including Word, Excel, PowerPoint and Outlook
Experience and familiarity with Product Lifecycle Management (PLM) systems a plus
General understanding of product development, manufacturing, consumer research, and commercialization
Demonstrates excellent verbal and written communication skills, including listening, asking questions, and soliciting feedback.
Works effectively with internal teams, leadership, suppliers, vendors, and key external stakeholders.
Physical Requirements / Working Conditions:
Must be able to lift 50 pounds.
Must adhere to company dress code and standards of production kitchen dress and PPE.
Must be able to perform the essential functions of the job, with or without reasonable accommodation.
Hand use: single grasping, fine manipulation, pushing and pulling.
Work requires the following motions: bending, twisting, squatting, and reaching.
Exposure to FDA approved cleaning chemicals. Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit.
Ability to work in wet and dry conditions.
Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery.
May require use of ladders.
