Chicago Section Ift

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Lisa Ruhland NEWLYWEDS FOODS Phone: 773-292-7509 Fax: 773-292-7643 lruhland@newlywedsfoods.com Dave LeVally Phone: 847-949-4433 drlevally@msn.com Linda Perucca KRAFT FOODS NORTH AMERICA INC Phone: 847-646-3821 lperucca@kraft.comGary Wills REGAL FOOD INGREDIENTS Phone: 708-214-6689 garwil526@aol.com The Employment Committee publishes this portion of the newsletter as a free service to Chicago Section members. Because we cannot control the information supplied to us, no guarantee can be made of its accuracy. Additional information on a particular listing can be obtained by contacting one of the people listed above. OPEN POSITIONS WOULD YOU LIKE TO VIEW THE JOB OPENINGS? PLEASE LOGIN (CLICK HERE) JOB SEEKERS Any Chicago Section member searching for a new employment opportunity may contact one of the members of the employment committee above to place an ad under our Job Seekers section. 1. SENIOR FOOD SCIENTIST: 20 years experience in formulation development, product development and plant scale-up, customer technical service, analytical analysis and quality control. Areas of expertise include starches and sweeteners, gluten-free bakery, processed meats, salad dressings, sauces and gravies. Special interest in functional food development. 2. PROCUREMENT SPECIALIST: 19 years of progressive experience & responsibility with proven success in the areas of procurement, mainte-nance & inventory control. Experience managing multiple categories including flavors, color, seasonings, etc. Well rounded and capable of handling high spend budgets and generating cost savings. 3. R&D Director/VP: MS in Food Science. Successful in translating food technology, culinary knowledge and innovative ideas into commercial success. Extensive R&D, LEAN manufacturing and QA experience in the categories of ingredients, flavors, frozen, shelf-stable & deli-fresh meats, bakery, snacks, sauces, dressings, seasonings, entrees & appetizers for CPG, National Restaurant accounts and club stores. Managed budgets, cost savings & hiring. 4. SENIOR FOOD TECHNOLOGIST: Experienced in product innovation; sensory evaluation; QA/QC; wide spectrum of products, including meat, carbonated beverages, private label supermarket products. Consulting experience in food & chemical products for Fortune 500 com-panies. Excellent oral and written communication.

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