Job Description

SUMMARY:

The Food Scientist is responsible for the development, scale-up, and commercialization of innovative food products with a focus on sensory quality, cost optimization, and compliance with regulatory and food safety standards. This position will lead cross-functional initiatives from concept through launch, providing hands-on formulation and technical support, and mentoring junior team members. Success in this role will be measured by on-time execution of product development projects, accuracy and completeness of product documentation, successful commercialization outcomes, and the quality of cross-functional support and mentorship provided to the R&D team.

**Unfortunately, our company is not currently set up to support Optional Practical Training (OPT) for F-1 visa holders**

ESSENTIAL FUNCTIONS:

• Apply sensory science, ingredient functionality, and food technology to support formulation and innovation across the company’s core categories: bakery, salad dressings, and marinades.
• Monitor and report the status of all active R&D projects, ensuring timely updates and clear communication of progress, risks, and milestones to the R&D Supervisor.
• Lead product development and reformulation projects from concept through commercialization, including formulation, prototyping, ingredient sourcing, packaging, labeling, and scale-up. Ensure alignment with company goals, cost targets, market trends, and regulatory requirements.
• Troubleshoot formulation and processing challenges by applying food science principles, developing creative solutions to improve stability, shelf life, sensory attributes, or scalability.
• Own sourcing and technical evaluation of all new ingredients used in product development, including functionality, cost, quality, and regulatory alignment.
• Serve as the R&D lead in cross-functional sourcing efforts with Procurement to ensure timely onboarding and technical validation of new raw materials and packaging components.
• Own product lifecycle documentation including formulations, specs, technical data sheets, and shelf-life protocols.
• Continuously monitor global food technology trends to identify and introduce new ideas, ingredients, or products aligned with the company’s innovation strategy.
• Own and maintain product data within the company’s Product Lifecycle Management (PLM) system, ensuring accuracy, completeness, and timely updates of formulas, ingredient statements, specifications, and supporting technical documentation throughout the development lifecycle.
• Lead capability studies, product start-ups, and commercialization efforts, providing on-site support to Plant Operations for new product launches, productivity improvements, and quality programs.
• Partner with Marketing, QA, Procurement, and Operations to align on launch timelines, raw material sourcing, and quality standards.
• Mentor and train R&D Technicians, oversee task assignments, skill development, and validation of project outcomes.
• Perform other duties assigned.

QUALIFICATIONS:

Education: B.S./M.S. in Food Science, Food Technology, Food Engineering, or related field.

Experience: 3 - 5 years of food/bakery R&D, formulation, & product development experience.

TRAVEL: estimated up to 15%.

REQUIREMENTS:

• Ability to work both independently and collaboratively in a dynamic environment with shifting priorities.
• Ability to taste and evaluate food products, including those containing allergens, as part of sensory testing and product development.
• Self-starter with strong initiative to identify and implement process or product improvements.
• Highly efficient at managing tight timelines and prioritizing multiple projects.
• Strong knowledge of food labeling, product claims, and food technology.
• Strong organizational skills with a proven ability to manage multiple projects simultaneously and deliver results on time.
• Exceptional attention to detail.
• Must demonstrate critical thinking, problem-solving skills, and a hands-on approach to challenges.
• Effective presentation, verbal, and written communication skills.
• Must be able to work extended hours including nights, weekends, and holidays as needed.
• Ability to work under minimal supervision within guidelines and processes.
• Valid driver’s license and ability to drop off samples as needed.
• Bilingual in English and Spanish preferred but not required. Must be able to communicate effectively in English.

RELATIONSHIPS:

• This position reports directly to the Director of QA/R&D.
• The Food Scientist works closely with other team members.

WORK SCHEDULE:

This position requires regular on-site presence to support lab work, pilot trials, plant scale-ups, and cross-functional collaboration. Work-from-home flexibility (one day per week) is available after a 90-day introductory period , based on performance, business needs, and with supervisor approval. Remote work is intended for tasks such as documentation, data analysis, and administrative responsibilities. On-site attendance is required during the initial onboarding and training period.

PHYSICAL DEMANDS:

The Food Scientist must be able to lift 30-40 lbs. with or without assistance.

The working environment is a clean, climate-controlled, state-of-the-art manufacturing facility, but may require some outside maintenance as needed. May require working in cold room temperatures <40°F. Must be able to pass a drug screen as well as a criminal background check.

Exposure to manufacturing environments for periodic extended workdays including loud noise, excessive heat, cold, wet, and slippery conditions, food tasting and smells including all food allergens. Specific vision abilities required by this job include close vision, distance vision, color vision, and depth perception.

While performing the duties of this job, the employee is regularly required to sit, stand, walk, bend, and stretch. This job requires the employee to be able to read, write and communicate verbally in English.

The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job.Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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