Senior Scientist – Dough

• Lead product development and reformulation initiatives from concept through commercialization
• Develop and optimize formulations, ingredients, and manufacturing processes to improve product quality, consistency, shelf life, cost efficiency, and to improve overall product experience to consumer
• Conduct bench trials, plant trials, sensory evaluations, and product validations
• Partner with cross-functional teams including Quality Assurance, Operations, Supply Chain, and Marketing to ensure successful product launches and continuous improvement
• Analyze product performance, market trends, and competitor products to identify innovation opportunities
• Support scale-up activities and ensure products are manufacturable within operational capabilities
• Maintain accurate documentation related to formulations, specifications, testing, and process validations
• Collaborate with suppliers to evaluate ingredients, troubleshoot challenges, and identify alternative solutions when needed
• Ensure compliance with food safety, regulatory, and quality standards throughout all stages of development
• Manage project timelines and communicate progress effectively with key stakeholders

• Bachelor’s degree in Food Science, Food Engineering, Chemistry or related field – with a preferred concentration in wheat/grains/bakery science
• 5+ years of experience in product development, R&D, or food manufacturing environments
• Experience within large scale global QSR or CPG environments
• Experience working with fresh and frozen doughs a plus
• Strong understanding of food formulation, ingredient functionality, food processing and quality systems
• Exposure to process optimization, commercialization and sensory science and ability to proactively and positively interface with various cross functional and technical teams
• Ability to flawlessly execute bench work
• Must be proactive, reliable and self-motivated
• Passion for food innovation and emerging industry trends
• Ability to manage priority tasks with little supervision
• Must possess excellent verbal and written communication and collaboration skills
• Ability to apply initiative and creativity to problem solving
• Strong project management, analytical, and problem-solving skills
• Must be well organized, capture work details and learning and highlight any unexpected results
• Flexibility to work various hours and travel up to 30% as required

Experience working with fresh and frozen doughs a plus

bonus eligibility