Senior Food Scientist
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Description
Purpose
This role will be the resident expert for sauce, dips, and syrups using scientific principles to research, develop and improve current as well as new products. Position requires a person who is strong in practical and technical and analytical skills along with sauce development experience. This position is in a lab within a manufacturing facility.
Primary Tasks:
- Lead product development projects independently, delivering formulations that meet cost, quality, and customer expectations.
- Apply scientific methodologies to evaluate the chemical, physical, and sensory characteristics of ingredients and finished products.
- Collaborate with customers and cross-functional teams to co-develop innovative product solutions.
- Utilize internal resources, external consultants, and vendor partnerships to advance projects and meet established timelines.
- Support Sales by serving as a technical representative during customer meetings and presentations.
- Maintain accurate and comprehensive documentation, including formulas, test results, and development notes.
- Collect, analyze, and interpret data from product development and stability testing; provide actionable recommendations.
- Provide mentorship and technical guidance to junior team members.
- Serve as an on-site technical resource for Production and Quality teams.
- Act as a backup to the Director of R&D as needed.
- Monitor industry trends, ingredients, and emerging technologies to identify new product opportunities.
Other Skills:
- Strong verbal and written communication skills, with the ability to translate technical information for diverse audiences.
- Demonstrated curiosity, creativity, and commitment to continuous learning.
- Adaptability and resilience in managing project challenges and shifting priorities.
- Ability to influence cross-functional teams without direct authority.
- Strong organizational and time management skills, with the ability to manage multiple projects simultaneously.
- Ability to travel up to 10%, including air and ground transportation.
- Ability and willingness to taste and evaluate products containing common allergens (e.g., nuts, soy, dairy, eggs, wheat, sesame, shellfish, mustard).
- Ability to occasionally lift up to 40 pounds.
- Flexibility to work weekends, holidays, or varied shifts as business needs require.
Education and Experience
- Bachelor’s degree in Food Science, Food Technology, Food Chemistry, or a related field required; advanced degree preferred.
- Minimum of 5 years of experience in consumer packaged goods (CPG) product development.
- Experience in sauces, dressings, or similar categories strongly preferred.
- Strong knowledge of food science principles and ingredient functionality.
- Expertise in at least one food science discipline preferred.