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