Associate Principal Scientist-Grain & Dough

Overview

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The Associate Principal Scientist is a critical leadership role within RDQ, combining advanced technical expertise with strong interpersonal and business acumen. This position demands a highly skilled professional who can lead cross-functional teams and drive innovation in areas such as Bakery, Grain & Dough, and Processing.

As a recognized expert in their field, the RDQ Associate Principal Scientist will provide strategic technical leadership on high-impact projects and programs that are vital to Marzetti’s success. This role offers an opportunity to shape the future of our product development, bringing a blend of deep technical knowledge and the ability to influence business outcomes.

Responsibilities

Leadership and Direction

· Manages technical projects and programs; takes responsibility for own project work but will also work through others to accomplish project goals and deliver business results; works with different functions.

· Maintains awareness of emerging issues, trends and technologies, and converts into new ideas for business growth or competitive advantage; relentlessly building technical knowledge base to ensure most up to date learning in key areas; contributes to technical strategies.

· Influences direction of projects and programs in area of responsibility and technical expertise; uses both business and technical knowledge to impact the business results of the company; presents technical results effectively and confidently.

Technical Excellence

· Identifies and develops new food and manufacturing technologies that will advance new and existing products.

· Helps define and maintain a 3 yr technology pipeline in focus area that feeds into the product maintenance and product development pipeline.

· Applies scientific and engineering principles in research, development, production technology, quality control, packaging, and processing. Organizes, executes and interprets advanced technical research projects in product or process development through the application of advanced principles and practices in scientific specialty.

· Write reports and provide regular updates to provide concise summaries of project work. Makes presentations of results and recommendations to various groups

Building Organization Capability

· Ensures technical development of all employees in area of work scope. Provides actionable feedback to other managers about observed behaviors of team members to aid in coaching for improved performance.

· Seeks feedback for self-awareness and improvement. Accurately assesses own development needs and builds plan to meet needs.

· Initiate and implement new processes, procedures, methodologies, and tools for RDQ

Qualifications

· BS in Food Science or Chemical Engineering with Bakery (Grain and Dough) focus plus 10 years’ experience in related consumer goods company. MS or PhD a plus.

· Minimum 8 years of experience working in Bakery, Grain and Dough applications

· Proven expertise in Bakery, Grain & Dough, and/or Processing.

· Strong understanding of business needs and how to translate them into technical solutions.

· Demonstrated record of successfully delivering results against goals within the scope of the bakery industry

· Strong experimental design and formulation experience

· Basic business acumen and knowledge of COGS

· Basic knowledge of labeling regulations including nutrition panel creation

· Ability to effectively manage a high-volume project load

· Strong collaboration and communication skills (oral and written)

· Clear record of external engagement to ensure understanding of industry trends and new technologies

· Strong project management and change management skills.

· Skilled in complex problem-solving methodologies.

· Strong leadership and planning skills; ability to lead through a crisis

· Ability to travel to plant locations (approximately 50-60%)