Senior Food Scientist

Job Description

Job Description

SENIOR FOOD SCIENTIST - NORTHWEST SUBURBS OF CHICAGO

POSITION SUMMARY

The Senior Food Scientist is responsible for leading product development and commercialization activities across sauce, dip, hummus, & falafel categories, requiring strong technical expertise, hands‑on formulation experience, and a thorough understanding of operations within USDA‑inspected and FDA‑regulated manufacturing facilities. This position independently develops new formulas, processing procedures, and product specifications to support new product launches, product improvements, and cost‑reduction initiatives. The role also requires demonstrated proficiency in developing formulations and providing technical guidance to cross‑functional partners, including manufacturing and quality, to ensure all products meet established quality, safety, regulatory, and performance standards.

ESSENTIAL RESPONSIBILITIES

· Lead multiple development projects both new products and improvements of current products for sauces, dips, hummus, & falafel categories.

· Assume technical leadership of assigned projects from concept development through successful commercialization. Recommend new product concepts to take to development.

· Investigate product and process challenges, provide creative solutions using sound scientific techniques and data-based decision making to solve challenges in development and commercialization.

· Conduct benchtop development, pilot plant trials, and support full-scale production in USDA and FDA facilities.

· Mentor and/or coach junior staff in R&D or related department.

· Work cross functionally (Operations, Maintenance, Quality, Purchasing) to determine equipment, materials, and processes necessary to produce products to maximize capacity and optimize quality and differentiation.

· Identify and complete technical study of ingredients, suppliers, co-packers relevant to meeting project objectives and company standards.

· Assure technically sound sensory panels are conducted for product development, shelf-life studies, improving/maintaining present products and competitive testing.

· Maintain accurate and complete technical documentation, including formulations, processing parameters, and specifications.

· Identify and make recommendations for process improvements using scientific techniques, design experimentation to improve formulation, process, or equipment to deliver finished products that meet defined internal and external customer parameters.

· Maintain current technical knowledge in food production regulations, new ingredients, processes and equipment through trade publications, food shows and technical representatives; maintain working knowledge of USDA, FDA and other relevant regulations.

· Familiarize and evaluate competitive products in the marketplace to determine market opportunities for new products and application recommendations for current products.

· Provide raw material information and formulas to regulatory personnel to create nutritional and products analysis, and nutritional fact panels.

· Work with Operations and Accounting regarding the setting of standards for yields, efficiencies, and throughputs.

· Contribute to the development of SOP’s and product training.

CORE COMPETENCIES

· Puts the Customer First – acts with the customer in mind

· Communicates effectively and candidly – communicates clearly and directly, approachable, relates well to others, engages people, and helps them understand change, provides feedback, articulates clearly, actively listens.

· Achieves results through teamwork – is open to diverse ideas, works collaboratively, holds self and others accountable, involves others to accomplish individual and team goals

· Demonstrates exceptional organizational skills, including the ability to manage multiple priorities, maintain accurate documentation, and consistently meet deadlines

· Leads through positive influence – demonstrates strong character, builds partnerships, work/life balance, takes personal responsibility for developments, acts as role model to others

· Coaches and develops others – builds teams, develops and cares about team members, values and manages diversity, provides candid and constructive feedback

· Leads change and innovation – challenges the status quo, embraces technology and process improvements, gathers ideas of others

· Executes with excellence – action-oriented, drives for results, sets clear expectations, reviews progress, acts decisively, solves problems

· Provides clear and strategic direction – plans and organizes well, multi-task abilities, stays focused on priorities, visualizes, and plans for the future, understands the industry and marketplace

· Safety awareness – identifies and corrects employee behavior and conditions affecting employee safety, upholds safety standards

POSITION REQUIREMENTS

· BS or MS degree in Food Science or related area with at least 5-10 years of product development experience in a food manufacturing environment

· Sauces, dips, spreads, and/or falafel or related product category or ingredient applications experience preferred.

· Strongly prefer previous USDA meat protein product development experience

· Experience working with Esha Genesis or equivalent nutritional program is a plus

· Experience in food manufacturing environment desirable

· In-depth experience in ingredients, flavors, and their functionalities

· Experience in vendor/supplier contact for ingredients selection desirable

· Strong technical knowledge; good organizational skills

· Ability to establish credibility with others

· Solid written and verbal communication skills at all organizational levels

· Ability to perform multiple tasks and maintain attention to detail

· Computer Skills in include Microsoft Suite (Word, Excel, Outlook)

· Formal or Informal leadership and coaching experience including mentoring.

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