Principal Scientist - Sauces

ROLE OVERVIEW

The Principal Food Scientist plays a key leadership role in advancing product development initiatives, from early concept through full-scale commercialization. This position applies advanced scientific principles to drive formulation innovation, product optimization, cost-reduction efforts, and manufacturing scale-up, while ensuring consistent quality and process excellence. In addition to hands-on technical ownership, the role contributes to team capability-building through mentoring, coaching, and collaboration with Product Development leadership. The position also supports both near- and long-term technical strategies that enable sustainable business growth.

KEY RESPONSIBILITIES

1. Independently owns and drives complex development projects from concept approval through market launch, including project planning, stakeholder coordination, formulation development, pilot and commercial scale-up, product testing, and final specification approval.

2. Provides expert technical support to manufacturing operations, including batch reviews, troubleshooting, bench-scale experimentation, commercial trials, and data interpretation. Delivers both on-site and remote assistance during plant trials and scale-up activities.

3. Serves as a technical leader on cross-functional initiatives, representing Product Development in capital projects and continuous improvement programs. Collaborates closely with operations, quality, engineering, and other partners to evaluate and implement new technologies and processes.

4. Engages with ingredient suppliers to identify emerging raw materials, technologies, and formulation solutions that enhance product performance and innovation.

5. Oversees laboratory operations, including equipment maintenance, inventory management, and maintaining a clean, safe, and functional work environment.

6. Actively supports team development by identifying capability gaps and partnering with Product Development leadership to strengthen technical expertise across the group. Provides guidance, coaching, and technical review for less-experienced scientists.

7. Champions continuous improvement by developing and refining tools, systems, and standardized practices. Contributes to the creation of SOPs, applies Lean and Six Sigma concepts, and trains team members on best practices.

8. Contributes to technical strategy development by identifying risks, constraints, and opportunities. Advises leadership on potential solutions and innovation pathways.

9. Acts as project lead or resource manager, while also supporting junior project owners with technical oversight and execution guidance.

10. Performs additional duties as assigned to support department and business objectives.

REQUIRED QUALIFICATIONS

Education

• Master's degree or PhD in Food Science, Engineering, or a related scientific discipline from an accredited institution.

Experience

• 7-10+ years of progressive experience in food research and product development, with strong knowledge of food chemistry, food safety, and applicable regulatory standards.

• Demonstrated ability to collaborate with culinary partners and translate concept-driven ideas into technically sound and scalable formulations.

• Strong written and verbal communication skills, including experience working with internal and external customers.

• Proven project management experience with cross-functional teams.

• Deep technical expertise in one or more of the following areas is highly preferred: hydrocolloids, emulsification systems, salad dressings, sauces and dips, tomato-based products, syrups, liquid food processing, or related technologies.

TECHNICAL KNOWLEDGE (Proficiency Levels: Basic, Working, Expert)

• Food testing methodologies (Expert)

• Sensory evaluation techniques (Expert)

• Bench-scale experimentation and procedures (Expert)

• Laboratory equipment operation and upkeep (Expert)

• Ingredient functionality and system interactions (Expert)

• Food safety principles and practices (Expert)

• Regulatory compliance and food law (Expert)

• Culinary fundamentals and application (Expert)

• Food processing systems and equipment (Expert)

• Quality assurance principles (Expert)

• Experimental design and statistical analysis (Expert)

• Technical troubleshooting and root-cause analysis (Expert)

• Food microbiology (Working)

SKILLS AND CAPABILITIES

• Advanced scientific reasoning and statistical analysis skills

• Exceptional problem-solving ability in complex technical environments

• Extensive experience designing and executing Design of Experiments (DOE)

• Proficient with Microsoft Office tools (Excel, Word, PowerPoint, Outlook)

• Comfortable learning and utilizing enterprise systems such as ERP platforms, specification databases, collaboration tools (Teams, SharePoint, OneNote), and project management software

• Ability to convert culinary vision into manufacturable formulas and scalable processes

• Experience developing analytical methods to measure critical quality attributes and ensure long-term product consistency