Principal Microbiologist, Meat

Kansas City, MO

Post Date: 06/13/2018 Job ID: 262.18MR Industry: Laboratory - Food & Beverage Pay Rate: 120,000 - 140,000

Principal Microbiologist, Meat

The Principal Microbiologist, Meat will have the following responsibilities:

  • Principal Scientist: Company’s SME for Meat
  • Keeps internal Meat Technology and Ingredient Know-how up-to-date through training sessions, coaching (project) teams and individuals
  • Manage and transfer of technical information within the Meat Industry, RDA and Sales teams (supported with up to date systems and documentation)
  • Manage meat projects to ensure on time and on target delivery
  • Represents company’s Meat Expertise in external forums, industry associations, academia, customers
  • Subject matter expert to customers and sales related to use of company’s ingredients, application guidelines, formulations, production methods, troubleshooting, etc.
  • Challenges and coaches technology and application leads in developing the right capabilities and methodologies, development of technology strategies and external expertise identification
  • Meat Expert
    • External: reputation and representation of company Meat Technology and Ingredients
    • Internal: training and development of Meat Technology and Ingredient expertise in Sales, RDA and other functions if required, including knowledge management and transfer of technical information
  • Subject matter expert
    • Contributes (with other subject matter experts in technology and application teams and from external party/network) to the quality of the RDA input in Meat related projects, and provide technical insights as well as insights in industry status (technology trends, NBA, science / knowledge)
    • Brings in and translates scientific knowledge to projects and to the business
    • Liaison with Universities, Research Institutes and other external labs, Consultants
  • Coordinator/Owner of application work stream pipeline (projects type 1,2, sales support)
    • Allocation of application resources in line with business priorities
    • Flags priority clashes on time for decision within leadership team
    • Safeguards quality and efficiency of the application team
    • Secures data reporting and management of application knowledge and provides for use by sales / business
  • Project leader or member of application/innovation projects
    • Conducts and/or manages application/innovation projects independently and/or in collaboration with both internal and external partners. This includes ideation, reviewing and identifying new projects, developing and executing the technical plans, collecting and analyzing data, communicating results and project status, generating reports, making presentations, transfer bench top development to pilot or plant scale production
    • Participates effectively on cross functional project teams that may include representatives / peers from RDA, Sales, Technical Services, Business, Marketing, Operations, etc. as the needs of the project dictate
  • Project management
    • Ability to provide oversight and management to synthesize / bring synergy to multiple initiatives by establishing courses of action for self and others to ensure that work is completed efficiently, adjusting priorities, establishing management routines to effectively track progress and identify issues; removing barriers and leveraging resources

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Mary Rigas at

JO:  262.18MR


  • Minimum 4 year degree in food science, meat science or microbiology, advance degree preferred
  • Minimum 10 years related industrial experience, advance degree can substitute for experience
  • Extensive microbiology modeling experience required
  • Minimum 3 years project management experience
  • Ability to set up and manage BSL-2 lab
  • Good communication skills with different levels of people and expertise. Ability to present technical information to customers, technical conferences and upper management
  • Up to date working knowledge on meat processes, food safety microbiology and industry best practices
  • Strongly networked into the meat industry, academia and associations
  • Customer focus, drive for results/can-do mentality; work with high motivation and passion to deliver results
  • Creative, and knowledgeable team player; ability to help to continuously make the difference on meat formulation and processing
  • Self-starter / time management; able to initiate projects and bring new ideas into the organization. Capable of self-management, and multiple project/tasks management

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Mary Rigas at

JO:  262.18MR

Mary Rigas
Section Manager/ Sr. Technical Recruiter

I specialize in connecting talent within the Food and Beverage Industry and proud to be part of CPS, Inc., which is on Forbes Top 20 Recruiting Firms list for 2017.

Being a manager and senior recruiter in the Food & Beverage group, our specialties include product development, quality, nutrition, regulatory, sensory, flavor development and application from entry level to executive.

I am part of a team of seven which provides more positions for candidates to consider and more candidates for client companies to consider.  We pride ourselves in building long lasting relationships and assisting both candidates and client companies in achieving their goals.

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