Part-Time Sensory Panelist β€” Morning Flavor Profiling

Part-Time Sensory Panelist β€” Morning Flavor Profiling

Part-Time 25290 - 30910 Β£ / year (est.) No working from home possible
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At a Glance

  • Tasks: Join our sensory panel to profile and score exciting new flavours.
  • Company: Griffith Foods, a leader in food innovation and quality.
  • Benefits: Flexible part-time hours, training provided, and no experience needed.
  • Other info: Work in a fun, collaborative environment with opportunities to learn.
  • Why this job: Be part of the flavour revolution and influence product development.
  • Qualifications: Basic IT skills and good English communication required.

The predicted salary is between 25290 - 30910 Β£ per year.

Griffith Foods is seeking a Sensory Panellist for EUUK to join our on-site panel in Somercote.

This part-time role runs Tue-Thu 9:30am–12:30pm, 48 weeks per year, contributing to product profiling and quality scoring.

No prior experience is required; basic IT skills and good written/spoken English are essential.

You will learn testing criteria and participate in training to ensure consistent attribute scoring and ballots submission.

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Part-Time Sensory Panelist β€” Morning Flavor Profiling employer: Griffith Foods Inc.

Griffith Foods is an exceptional employer that values its employees and fosters a supportive work culture in Wincanton. With a strong focus on safety and continuous improvement, we offer comprehensive training and growth opportunities for our Shift Maintenance Engineers, ensuring you can develop your skills while contributing to meaningful projects in the food sector. Join our family business and be part of a team that prioritises both your professional development and the well-being of our community.

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Contact Details:

Griffith Foods Inc. Recruitment Team

We think you need these skills to ace Part-Time Sensory Panelist β€” Morning Flavor Profiling

Basic IT Skills
Good Written English
Good Spoken English
Attention to Detail
Ability to Learn Testing Criteria
Consistency in Scoring
Participation in Training