Position Summary:

The Food Scientist will play a key role in formulating and developing new bakery products while ensuring taste, texture, and quality standards. Project involvement will extend from initial concept (or project initiation) through production and ongoing troubleshooting of manufacturing operations as required. This role involves staying updated with the latest bakery science advancements, analyzing ingredients effects, collaborating on quality control, and addressing production-related quality issues.

Essential responsibilities include but not be limited to:

• Using specialized knowledge of formulation processing, food science, manufacturing capabilities and commercialization of products engineer, reverse engineer or develop products to meet customer demand.
• Leads the creation, ideation, identification, assessment, and validation of formulations from bench top through commercialization. May work solely or lead a team depending on the complexity of the formula or process project requirements.
• Manages new product or product change projects including identifying ingredients, steps, properly documenting according to an established process and meeting deliverables by deadlines.
• Reviews and approves nutritional data.
• Assists in writing product specifications.
• Ensures all proper documentation is done accurately and on time.
• Conducts and leads consumer tests, sensory evaluations and shelf-life studies.
• Provides support to internal cross-functional teams for new products and process improvement projects both as a subject matter expert and as a fellow team member.
• Fosters an innovation culture by consistently introducing ideas and formulation concepts for new and existing products.
• Facilitates quality and continuous improvement solutions.
• Creates, designs, supervises the development of new experimental protocols/best practices required to validate product concepts and prototypes.
• Collaborate with Food Safety & Quality (FSQ), Compliance, Operations, Marketing, Sales and Procurement as well as other functional teams.
• Set up sample sensory evaluation tests.
• Act as back-up to R&D Technician when needed.

· Provides input on process, product or formulation to aid in optimal product solutions.

· Follows company rules. Acts safely.

· Meets attendance requirements.

· Stays current on trends, equipment and techniques including attending professional education as appropriate.

· Travel is required (including international) as business necessitates.

· Stay current on trends, equipment and techniques including attending professional education as appropriate.

Additional Requirements:

• Ability to interact and communicate professionally and effectively within a wide range inclusive of cross functional peers, vendors, customers and departments. Works closely with Sales, Regulatory Compliance & Operations Departments.
• Can handle multiple projects and prioritize them based on business objectives and timelines.
• Must be a good problem solver who is able to identify, interpret and analyze the correct data, and provide detailed direction to development projects.
• Sustain a high level of competence and professionalism in a dynamic business environment.
• Easily adapts to changing priorities.
• Able to work with a team and lead cross-functional technical team in achieving the results needed.

Educational and Experience Requirements:

• Bachelor of Science degree in Food Science or Technology, Bakery Science, Cereal Science, Agricultural, Chemical or Bio Engineering is required.
• A minimum of 5 years of related experience with a consumer-packaged goods background; experience with fresh bread & rolls, and cake unit operations are preferred.
• Product Development/Baking emphasis; preferably someone who has successfully commercialized Fresh baked bread & rolls products and a variety of Frozen dough in the market.
• Excellent analytical and statistical skills, strong attention to detail, good communication and interpersonal skills.
• Ability to handle and lead multiple projects at any given time in a team environment.
• Proven track record of innovation in food science and product development.
• Ability to think beyond current role in order to incorporate the organization and its purpose holistically.
• Must possess a valid driver’s license.

Physical Requirements and Working Environment – Must be able to perform with or without reasonable accommodation.

· Must be capable of exerting up to 50 pounds of force occasionally, up to 30 pounds of force frequently, and/or up to 20 pounds of force constantly to move or lift frozen or baked products, pans, ingredients, and carts.

· Capable of moving up and down building stairways in a multi-level plant to reach job assignments. Tasks require climbing, balancing, stooping, reaching, walking, pushing, pulling, lifting, fingering, grasping, talking and hearing.

· Capable of understanding various company forms, policies, and procedures.

Subject to working inside protected from weather conditions. Work that consists of high and low temperatures and hazards of proximity to moving parts, electrical current and moving objects carrying considerable weight and force.

Job Type: Full-time

Pay: $80,000.00 - $110,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Flexible spending account
• Health insurance
• Health savings account
• Life insurance
• Paid parental leave
• Paid time off
• Parental leave
• Vision insurance

Schedule:

• Monday to Friday
• Overtime
• Weekends as needed

Ability to Relocate:

• Schaumburg, IL 60173: Relocate before starting work (Required)

Work Location: In person