Principal Scientist x 2

This is a Research and Development (R&D) role leading Product Development initiatives within the Sauces & Condiments technical platform. The role offers a variety of businesses to support across our emulsified product lines, as well as the broader Sauces & Condiments categories for our Retail business. The Principal Scientist is expected to provide leadership for and execution of projects across platforms. The candidate should have a proven record of executing work plans and driving for results in a variety of challenging and complex settings, across multiple categories. Success in the role requires cross-functional collaboration, strategic influence, problem solving, and prioritization to lead multiple projects simultaneously. Successful candidates will have a technical background in food science / engineering, demonstrate strength in the commercialization process, proven ability to design product testing at plant scale, a growth mindset, and powerful teamwork skills. Key Components of the Role Work with cross-functional teams acting as the lead product developer to drive execution across multiple projects Demonstrates the willingness/ability to learn new product categories Translate research findings and communicate to cross-functional teams Manage and execute product testing and qualification while working closely with cross-functional team members in laboratory and production environments Collaborate with teams to understand and ensure product quality and food safety requirements are defined and delivered through the completion of raw material, finished product specifications that deliver consistent, high-quality products Run technical timelines, provide clear and timely communication, complete risk assessments, raise issues, and develop contingency plans demonstrating strong project management skills Manage multiple projects concurrently and possess the ability to call out priority conflicts between a variety of business initiatives Mentor, coach and collaborate with other colleagues within and outside of your immediate team Qualifications: BS in Food Science, Chemical Engineering, Biochemistry, Microbiology, Agricultural Science with minimum of 7 years of experience successfully commercializing products end-to-end in the food or CPG industry or minimum 5 years’ experience with Master’s Degree or PhD with 3 years that includes the following: Sauce, dressings, emulsion based product experience is required Strong understanding of key subject matter in areas such as ingredients, ingredient interactions, and food product laboratory test methods Executional excellence, personal leadership and customer focus a must Self-motivated problem solver and the drive to deliver objectives in a complex environment The ability to plan, put together well thought out design of experiments, anticipate next steps and incorporate course corrections when hurdles appear Excellent communication, influencing, project management and problem-solving skills Ability to lead, coach and motivate others Highly motivated and ability to multi-task complex projects Manage multiple projects concurrently with the ability to question the priority of work Strong understanding of Design of Experiments Willingness to travel 30%. Travel could include (but not limited to): United States and Canada to internal plants, co-manufacturers, and suppliers #J-18808-Ljbffr Kraft Heinz, Inc.