Specifications Coordinator

Location: RFG Corporate Rancho Cordova, CA


Ensures that all product specifications are maintained and up to date. This involves organizing product specification files, creating UPCs, and entering data into various customer specification management programs. Additionally, this position will support nutrition development and label compliance tasks.


  • Create and revise all production specifications. This includes coordinating with Sales, Product Development and Sourcing teams to gather all required information.
  • Maintain production specification files through our online file sharing program (Utilized to communicate/share production specs with our manufacturing facilities)
  • Responsible for data entry into various customer specific specification management programs.
  • Creation and maintenance of UPCs
  • Assist with master item list maintenance, including product descriptions, items numbers, case pack sizes, packaging information, etc.
  • Assist with administrative tasks as needed to meet demands of customers and/or the department in order to facilitate growth of our company.
  • Assist Nutrition Specialist with review and approval of new ingredients.
  • Assist Nutrition Specialist with the input of ingredient information into Genesis SQL.
  • Perform other duties as assigned by supervisors.


 To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


  • Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
  • Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  • Chemistry — Knowledge of the chemical composition, structure, and properties of substances and of the chemical processes and transformations that they undergo. This includes uses of chemicals and their interactions, danger signs, production techniques, and disposal methods.
  • Clerical — Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
  • English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
  • Computers and Electronics — Knowledge of circuit boards, processors, chips, electronic equipment, and computer hardware and software, including applications and programming.
  • Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
  • Education and Training — Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects


  • Microsoft Office


  • Active listening — giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Coordination — adjusting actions in relation to others’ actions.
  • Speaking — talking to others to convey information effectively.
  • Reading Comprehension — Understanding written sentences and paragraphs in work related documents.
  • Writing — communicating effectively in writing as appropriate for the needs of the audience.
  • Instructing — Teaching others how to do something.


  • Critical Thinking — using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one.
  • Time Management— Managing one’s own time and the time of others
  • Deductive Reasoning— the ability to apply general rules to specific problems to produce answers that make sense.
  • Problem Sensitivity— the ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
  • Category Flexibility— the ability to generate or use different sets of rules for combining or grouping things in different ways.
  • Mathematical Reasoning— the ability to choose the right mathematical methods or formulas to solve a problem.
  • Selective Attention— the ability to concentrate on a task over a period of time without being distracted.


  • High School diploma required.
  • Four year degree or equivalent experience required or Projected graduation date.
  • Background in Food Science or Nutrition is preferred.

Physical Demands

While performing the duties of this Job, the employee is regularly required to talk or hear. The employee is frequently required to walk; sit and use hands to finger, handle, or feel. The employee is occasionally required to stand; reach with hands and arms and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Environment

Traditional office environment

Food Safety & Food Security Responsibility

All persons within the company have responsibilities to ensure that threats to the safety and security of our final product are minimized.  Responsibilities for this position include;

  • Compliance with GH Foods’ Good Manufacturing Practices [GMPs]
  • Understanding basic concepts of food borne illness.


To apply, please complete the form below.