Food Scientist

Description

Now Hiring: Food Scientist 

Salary Range: 85K - 100K
Reports To: Director of R&D

Why join our team?  

• Full benefits package – medical, dental, vision & 401(k) match  
• Generous PTO & holidays  
• Growth opportunities to expand skillsets & enhance career  
• Amazing team & culture focused on: Communication | Community | Wellness 

Other Benefits & Programs We Offer:  

• Tuition reimbursement  
• HSA Medical plan option with annual company contribution  
• Referral bonus program  
• Perks at Work – discounts on shopping, travel & more  
• Proven continued business growth for future opportunities  

Position Overview
Reporting to a Senior Scientist, the Food Scientist provides technical expertise in developing, maintaining, and optimizing recipes for new and existing products. This role plays a key part in product innovation, supporting projects from concept through commercialization.

Key Responsibilities

• Lead product development to meet nutritional, ingredient, and quality targets
• Manage scale-up and commercialization processes
• Maintain accurate documentation of recipe changes
• Drive product development discussions and cross-functional collaboration
• Source and evaluate new ingredients for innovation and cost optimization
• Manage multiple projects through all stages of the development lifecycle
• Develop product specifications, formulations, and processing parameters
• Support nutritional labeling (NLEA) and certification requirements
• Execute plant trials, customer samples, and product launches
• Coordinate sample shipments for customer evaluation
• Partner with teams across procurement, marketing, operations, quality, and regulatory
• Support cost-saving initiatives through product and process improvements
• Ensure compliance with food safety standards (GFSI, HACCP, GMP) and company policies
• Prepare technical reports and interpret scientific data to support development
• Travel up to 30%, including international, as needed

Requirements

Minimum Qualifications

• Bachelor’s degree in food science, Nutrition, Culinary, or related field
• 3–5 years of experience in product development and commercialization
• Knowledge of food safety, quality systems, HACCP, and GMPs
• Strong project management and cross-functional collaboration skills
• Self-motivated with strong analytical and problem-solving abilities

Preferred Qualifications

• Master’s degree in a related field
• Experience with aseptic or high-temperature processing
• Background in low-acid or dairy-based sauce formulation
• Knowledge of sauce and/or beverage ingredient technologies