Senior Food Scientist
The Senior Food Scientist is responsible for leading formulation strategy, testing, and execution for new product launches, line extensions, product enhancements, and cost‑reduction efforts. The role also provides technical support to manufacturing operations and leadership.
Key Responsibilities and Qualifications:
- Operates as a self‑motivated, independent technical contributor, resolving issues and driving product development from bench‑scale through full manufacturing commercialization
- Leads highly complex technical initiatives and collaborates closely with cross‑functional partners including Operations, Quality, Procurement, Sales, and other stakeholders
- Demonstrates a strong understanding of manufacturing systems and how process capabilities influence formulation decisions
- Communicates effectively-both written and verbally-with R&D, Operations, Food Safety, and business teams, adjusting style as needed for different audiences
- Actively participates in and supports the company's product commercialization and innovation processes
- Proactively researches, applies, and shares insights related to competitive products, market trends, and emerging technologies
- Leverages technical expertise to coach and develop peers, contributing to greater technical capability across the R&D function
- Serves as a recognized subject‑matter expert, consistently applying advanced knowledge of functional ingredients to improve product performance and support product claims
- Identifies technical and process challenges, leads cross‑functional root cause analysis, and implements corrective actions while incorporating learnings to prevent recurrence
- Applies knowledge of product specifications, manufacturing equipment, and plant processes to resolve issues and advance technology solutions across the business
- Develops and advances research initiatives aimed at reducing costs through formulation improvements and process optimization
Preferred Skillset Include:
- Bachelor's degree required in Food Science, Engineering, Chemistry, or a closely related discipline
- Minimum of 7-10 years of hands‑on technical experience within an industrial setting
- Demonstrated technical expertise and leadership in the formulation of baking, dough, and/or griddle‑based products, along with related processing technologies
- Proven interest and capability in leading, coaching, and developing others in areas such as formulation strategy and experimental planning
- Strong ability to collaborate transparently and effectively within cross‑functional teams
- Highly motivated self‑starter who is organized, proactive, and resourceful
- Exceptional written and verbal communication skills
- Strong aptitude for technical leadership and managing complex projects
- Actively commits to ongoing professional growth while supporting a customer‑focused organizational culture
- Up to 25% domestic travel
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