SENIOR FOOD SCIENTIST

This role is responsible for driving innovation while maintaining and enhancing existing products within the bakery category. The portfolio includes frozen dough and fully baked items such as biscuits, buns, English muffins, and pizza products. The position works closely with Operations, Finance, Sales, Quality, and Marketing on all aspects of new product development and commercialization. Strong collaboration with manufacturing is essential, particularly during project implementation and cost‐saving initiatives. Success in this role requires the ability to work independently, adapt quickly to change, and manage multiple priorities in a fast-paced environment.

Duties and Responsibilities:

Acts as the technical liaison for product development projects by communicating progress, gathering feedback, coordinating with cross-functional teams, supporting customer information needs, conducting product presentations, and troubleshooting technical issues.

Coordinates project activities by defining completion targets, pricing goals, and customer requirements; developing timelines; identifying required resources; designing and formulating prototypes; establishing specifications; securing approvals; and scaling products from bench prototypes to full plant production.

Maintains project documentation by keeping detailed records and lab notebooks, providing written and verbal project updates, communicating with corporate accounts and R&D, recording analytical results, and completing required documentation.

Develops new product concepts by staying current on industry literature and trends, attending conferences and seminars, networking with peers in the food industry, and researching new product ideas and technologies.

Supervises laboratory support staff by assigning work, providing training, monitoring project status, and coordinating professional development activities.

Supports product demonstrations and trade shows by assisting with planning, preparing products, delivering presentations, and collaborating with other departments.

Minimum Job Requirements:

Education/Certifications:
Bachelor’s degree in a relevant scientific or technical field or equivalent experience.
Valid Driver’s License.

Experience:
Minimum of 10 years of experience in food research and product development.
Hands-on experience with yeast-based products in a food manufacturing environment.
Formulation experience with chemically leavened products.
Experience in grain science and cereal chemistry preferred.

Knowledge, Skills, and Abilities:

Strong understanding of the principles required for successful development and commercialization of food products.
Solid foundation in scientific methods and product development practices.
Proven project management skills.
Experience commercializing products for both retail and foodservice markets.
Strong working knowledge of food manufacturing operations.
Experience in high-speed yeast-raised production facilities is a plus.
Familiarity with Stage Gate Innovation processes is a plus.
Excellent written and verbal communication skills.
Working knowledge of GMPs and AIB standards.
Ability to work effectively with a wide range of teams and levels of leadership.
Strong organizational skills with the ability to manage multiple priorities and deadlines.
Self-motivated with the ability to work independently and with limited supervision.
Proficiency in Microsoft Office; experience with PLM systems is a plus.
Ability to travel up to 35%.
Experience in consumer packaged goods and foodservice product development preferred.
Experience analyzing consumer insights and market trends.
Ability to partner with Marketing on line extensions, renovations, competitive analysis, and identifying product and capability gaps.