Extension Support Specialist III - Food Science Innovation Specialist

As an individual contributor you will model and support a culture of diversity, equity, inclusion, and wellbeing and continually seek to understand how your role, behaviors, and actions impact the success of this culture.

The College of Agriculture and Life Science is a pioneer of purpose-driven science and Cornell University's second largest college. We work across disciplines to tackle the challenges of our time through world- renowned research, education and outreach. The questions we pose and the answers we seek focus on three overlapping concerns: natural and human systems; food, energy and environmental resources; and social, physical and economic well-being.

In keeping with Cornell's Land Grant Mission to create and apply knowledge with a public purpose, the Department of Food Science strives to apply the principles of science and engineering to ensure the nutritional value, safety and quality of foods in the United States and around the globe. Our programs integrate the disciplines of chemistry, biology, nutrition, physiology, biotechnology and engineering to ensure that all people have access to healthy, affordable food. The Food Processing and Development Lab (FPDL), housed within the Department of Food Science in Ithaca, NY, is a 6,000 sq. ft. pilot plant that serves as a statewide center for food and dairy processing education and training, product development, and food processing research. The FPDL is a licensed NY State Dairy plant and meets all state and federal regulatory requirements for processing food for human consumption. It is equipped with a wide selection of pilot-scale equipment with capabilities including drying, evaporating, HTST and vat pasteurizing, separating, and packaging. The FPDL also maintains a cheesemaking area with associated equipment. The Teaching Winery (TW) is a 3,900 sq. ft. facility with pilot scale equipment for winemaking, brewing, and distillation. The TW is a licensed experimental winery, and primarily supports teaching activities related to the undergraduate Viticulture and Enology major. The TW also supports graduate student research and extension activities related to fermented beverages.

Position Summary

We are looking for an Innovation Specialist to manage, coordinate, and supervise activities in the FPDL/TW under the supervision of the Food Science department chair. This Innovation Specialist will provide leadership, support and services for extension, research, and teaching activities in the FPDL/TW. Responsibilities will include:

• Providing direction, training and instruction to students, staff, faculty and clients on FPDL/TW protocols and procedures to be sure that all users adhere to safety requirements established by University, State and Federal Regulations.
• Coordinating billing, procurement, and production activities of the FPDL/TW.
• With assistance from other FPDL/TW faculty and staff, coordinating general maintenance of FPDL/TW facilities including maintaining or replacing inventory and equipment.
• Maintaining external customer/vendor relations related to the FPDL/TW, including communicating and documenting the activities to internal and external stakeholders.
• Representing the FDPL/TW facilities on behalf of the University to community leaders and stakeholders
• Preparing the FPDL/TW facilities for use in instructional activities.
• Developing and promoting innovative programs and services at the FDPL/TW related to food processing, economic development, extension, research and teaching.
• Identifying and seeking new sources of funding, including internal and external grant opportunities
• With assistance from the Department Business Manager, establishing pricing structures and other strategies to ensure the economic sustainability of the facilities.

Visa Sponsorship is not available for this position.

Relocation assistance will not be provided for this position.

Required Qualifications

Bachelor's degree in food science, enology, engineering or similar field5 to 7 years of experience or equivalent combination of both education and experience in Food Science, preferably with a food processing/engineering background. Prior supervision, leadership, and management experience. Prior experience in food processing, including quality control, production scheduling, regulatory compliance, maintenance and management of processing systems, knowledge and experience in food plant sanitation, HACCP, GMPs, Better Process Control School. Demonstrated ability to work well with a variety of diverse audiences and facilitate communication and management efforts with personnel and stakeholder groups. Experience that demonstrates sound judgment, creativity, management and problem-solving skills, and the ability to work well within a team of professionals in a complex and non-hierarchical environment. Ability to plan and anticipate potential conflicts so that they can be fairly resolved in a transparent and documented way. Exercise sound and ethical judgement when acting on behalf of the University.

Strong customer service skills and demonstrated leadership ability to develop effective working relationships with a wide variety of internal users and outside clientele. Must have mechanical and electrical aptitude with equipment. Must be able to work in a team environment as well as independently to accomplish required tasks to achieve institutional objectives while creating a high-quality and respectful work environment. Confidentiality a must. Must be personable, flexible, and possess excellent organizational and communication skills. Must be able to multi-task in a fast-paced research and development setting. Ability to work on a flexible schedule and be flexible in day-to-day operations. Must be knowledgeable of or be able to learn the proper and safe operation of food processing equipment including but not limited to retorts, homogenizers, pasteurizers, vacuum driers, evaporators, mills, slicers, cutters, grinders, pulpers, ovens, filters, pumps, fermenters, crusher/destemmers, centrifuges, and other associated processing and analytical equipment. Must have and maintain a valid driver license.

Preferred Qualifications

Master's degree in Food Science, Food Engineering or related field. Experience in food processing, in the operation and maintenance of food processing equipment, working in and around a university research setting. Experience with electronics, computers, pneumatics, hydraulics and general equipment maintenance. A strong leadership background with demonstrated skills in management is highly desirable.

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Noted pay ranges reflect the potential pay opportunity for each job profile. The hiring rate of pay for the successful candidate will be determined considering the following criteria:

• Prior relevant work or industry experience
• Education level to the extent education is relevant to the position
• Unique applicable skills
• Academic Discipline

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Diversity and Inclusion are a part of Cornell University's heritage. We are a recognized employer and educator valuing AA/EEO, and we do not tolerate discrimination based on any protected characteristic, including race, ethnic or national origin, citizenship and immigration status, color, sex/gender, pregnancy or pregnancy-related conditions, age, creed, religion, actual or perceived disability (including persons associated with such a person), arrest and/or conviction record, military or veteran status, sexual orientation, gender expression and/or identity, an individual's genetic information, domestic violence victim status, familial status, marital status, or any other characteristic protected by applicable federal, state, or local law. We also recognize a lawful preference in employment practices for Native Americans living on or near Indian reservations in accordance with applicable law.

Cornell University embraces diversity and seeks candidates who will contribute to a climate that supports students, faculty, and staff to all identities and backgrounds. We encourage individuals from underrepresented and/or marginalized identities to apply.