Food Scientist

This position is responsible for bringing technical expertise and know-how to the development of freeze-dried products. This includes leading product, process, and margin development projects.

Main aspects of the role include:
Develop and commercialize product concepts and initiatives needed to drive growth and quality.
Support, develop, and commercialize the process engineering elements of concepts and initiatives needed to drive growth.
Guide, develop, and commercialize from concept through commercialization the programs needed to reach end product goals.
Develop and document new formulations, processes, and specifications to support commercialization efforts.
Provide leadership to build processes and technical expertise within the organization.
This role will require strong technical skills (process and product) and knowledge, strong influencing skills, and an understanding of the product portfolio.

You!
The ideal candidate will hold a Bachelor of Science degree in Food Science or a closely related field. They should have at least three years of experience in successful product launches, as well as product and process development within the food industry. Specific expertise in developing soups, sauces, or entrées is highly preferred. This candidate must excel at analyzing data, drawing meaningful conclusions, and solving problems effectively.

Strong computer skills, particularly with Microsoft Office, are essential, as are excellent communication abilities. The role also requires the ability to taste and evaluate all food products, including those containing meat, poultry, eggs, seafood, and other common allergens.

Lastly, this candidate would have a can-do attitude, commitment to quality, strong attention to detail, and enthusiasm for people, culture, company, and products.