Sr Food Scientist IL, Bakery Product Development $5000 Sign on Bonus

Job Description

Job Description

Relocation assistance reimbursement is available for candidates relocating to the area in Schaumburg, IL

Sign-On Bonus: *$5,000 sign-on bonus (less applicable taxes), paid after 90 days of employment.

*A prorated repayment obligation may apply if employment is voluntarily terminated within 12 months of hire.

Senior Food Scientist, Bakery Product Development - Schaumburg IL

The Senior Food Scientist will serve as a technical leader responsible for the formulation, development, optimization, and commercialization of innovative bakery products. This role leads product development projects from concept through commercialization, ensuring products meet customer expectations, quality standards, regulatory requirements, manufacturing capabilities, and business objectives. The Senior Food Scientist will apply advanced knowledge of bakery science, ingredient functionality, processing technologies, and manufacturing operations to develop new products, improve existing formulations, solve complex technical challenges, and support continuous improvement initiatives. This position requires strong project management experience, the ability to lead cross-functional teams, and a proven track record of successfully commercializing bakery products.

Job Duties

• Lead the creation, ideation, formulation, development, validation, and commercialization of bakery products from bench-top through full-scale manufacturing.
• Utilize specialized knowledge of food science, bakery science, ingredient functionality, formulation development, manufacturing processes, and commercialization to develop innovative products and optimize existing products.
• Independently manage multiple product development and product improvement projects while meeting project objectives, timelines, and business goals.
• Lead cross-functional project teams and act as the primary technical resource throughout the product development lifecycle.
• Design, execute, and analyze experiments, pilot plant trials, manufacturing trials, sensory evaluations, shelf-life studies, and validation testing.
• Evaluate ingredient functionality and identify opportunities to improve product quality, consistency, cost, and manufacturability.
• Investigate product, process, and manufacturing challenges and implement effective corrective actions and long-term solutions.
• Provide technical leadership and troubleshooting support for production-related quality and process issues.
• Review and approve nutritional information, product specifications, formulations, and technical documentation.
• Ensure all project documentation is completed accurately, thoroughly, and on schedule.
• Collaborate with Food Safety & Quality, Operations, Sales, Marketing, Procurement, Compliance, and Supply Chain teams to support product development and commercialization activities.
• Foster a culture of innovation by developing new product ideas, technologies, and formulation concepts.
• Stay current on industry trends, emerging technologies, ingredients, equipment, and consumer insights.
• Mentor junior scientists, technicians, and other R&D personnel as needed.
• Support customer presentations, technical discussions, and product demonstrations.
• Travel domestically and internationally as required.
• Follow all company policies, procedures, and safety requirements.

Requirements

• Strong knowledge of bakery ingredient functionality, dough systems, baking processes, and product development principles.
• Demonstrated success leading product development projects from concept through commercialization.
• Strong project management skills with the ability to manage multiple priorities simultaneously.
• Excellent analytical, technical problem-solving, and troubleshooting abilities.
• Experience conducting experimental design, statistical analysis, sensory evaluation, and shelf-life testing.
• Ability to lead and influence cross-functional teams in a collaborative environment.
• Excellent communication, presentation, and interpersonal skills.
• Strong organizational skills and attention to detail.
• Proven record of innovation and successful product commercialization.
• Ability to adapt in a fast-paced and evolving business environment.

Education & Experience

• Bachelor's degree in Food Science, Bakery Science, Cereal Science, Food Engineering, Chemical Engineering, Agricultural Engineering, or a related scientific discipline required. Master's degree preferred.
• Minimum of 5 years of product development experience within the food industry.
• Minimum of 2 years of direct experience in the baking industry, including hands-on experience with bakery product development and commercialization.
• Experience with fresh breads, rolls, sweet baked goods, cakes, pastries, frozen dough products, or related bakery applications preferred.
• Proven experience working in a manufacturing environment and supporting scale-up and plant commercialization activities.
• Valid driver's license required.

Physical Requirements & Working Environment

• Must be able to perform essential job functions with or without reasonable accommodation.
• Must be capable of lifting and moving up to 50 pounds occasionally.
• Must be able to stand, walk, bend, reach, climb stairs, and work in laboratory, pilot plant, and manufacturing environments.
• Work may involve exposure to varying temperatures, production equipment, moving machinery, and ingredients commonly found in bakery manufacturing facilities.
• Travel may be required based on business needs.