Quality Control Specialist

• Develop SOPs and quality documents, support employee training, and assist with flavor training programs at the sites.
• Lead plant trials and collaborate with R&D, QA, and Production to validate new formulations and ensure smooth transition to full-scale manufacturing.
• Collaborate with R&D teams to develop and refine product formulations, ensuring they meet consumer expectations and manufacturing capabilities.
• Identify and address production challenges, applying problem-solving techniques to optimize formulations and manufacturing processes.
• Assist the Quality team in investigating customer/vendor complaints using root cause analysis, determining corrective actions and preventive measures, particularly regarding product quality and sensory.
• Completes quality evaluation and release of support materials, products, equipment, and facilities as required.
• Retrieve raw materials, intermediates, and finished product from production and conduct appropriate analyses.
• Conducts laboratory experiments under the direction of flavor chemists and Savory flavorists.
• Ensure proper care, handling, maintenance and cleaning of laboratory equipment and workspace.
• Conduct on-site taste panels by preparing tasting solutions, managing sensory evaluations at both Chicago locations, participating as needed, and promptly evaluating and issuing results
• Evaluate products to ensure they meet established specifications and customer requirements.
• Follow company and government safety, quality, and GMP policies.
• Ensure consistency in various prepared formulations and report any inconsistencies or formulation issues to the formulator.
• Follow detailed instructions while monitoring operators using equipment, control temperatures and consistency of the mixes.
• Conduct audits and inspections of the facility, production lines, and equipment to ensure compliance with Good Manufacturing Practices (GMP) and food safety standards.

• Bachelor of Science in a field such as Food Science, Chemistry, or Engineering. Certifications in HACCP and PCQI required.
• Minimum of three years of experience in quality assurance and product development within food manufacturing.
• Strong understanding of plant operations and process optimization, including spray dry, pan dry, and dry blending.
• Proficient in conducting plant trials, analyzing production data, and applying continuous improvement methodologies (e.g., Lean Manufacturing).
• Experienced with HACCP (USDA), FSMA (FDA), Organic, Kosher, Halal, and GFSI standards (e.g., SQF, BRC, AIB).
• Skilled in sensory evaluation methods, R&D formulation language, and organoleptic assessments.
• Proficient in using quality control instruments such as pH meters, refractometers, colorimeters, GCMS, and turbidimeters.
• Knowledgeable in statistical analysis, sensory software tools, and foundational food chemistry (e.g., Maillard reactions, blending techniques, lab best practices).
• Strong documentation and computer skills, including MS Excel, Word, and database tools.

• Applies technical expertise with strong analytical thinking, attention to detail, and a solution-oriented approach to managing complex quality and production challenges.
• Self-directed and adaptable; able to manage shifting priorities and multiple production runs in a fast-paced environment.
• Builds cross-functional relationships; effective in training delivery, sensory coordination, and collaborative problem solving.
• Leads with positivity, strong communication, and project management skills, engaging peers and driving improvements.
• Brings an advanced sense of taste and smell, critical for sensory evaluation and product testing.
• Able to lift 25–50 lbs as part of regular job duties.

Synergy Flavours