Senior Food Scientist

Company Description Come work with Tofurky! We are the Nation's leading manufacturer of plant-based proteins and dairy-free cheeses. Our range of 35+ products can be found in more than 25,000 grocery stores throughout North America. We're on a mission to erase the myth that people have to make a choice between enjoying tasty food OR taking care of themselves and the planet. We can do both! Role Description The Senior Food Scientist is a full-time, on-site role based in Hood River, OR. This role is a hands‑on technical leader responsible for driving the development, improvement, and commercialization of our plant-based protein and dairy-free cheese products. Reporting to the VP of R&D, this role owns projects from concept through production scale-up, leads plant trials, drives cost‑savings and quality initiatives, and serves as a senior technical resource across the R&D team. This position is designed for an experienced food scientist who can work autonomously, lead multiple projects in parallel, and thrive in a fast‑moving, small‑team environment. The ideal candidate is curious, detail‑oriented, and highly organized. You document your work meticulously because you know reproducibility matters and that institutional knowledge must survive turnover. You’re an easy‑going team player who is comfortable in a startup-like environment, moving fast, prioritizing effectively, and leading projects from bench to shelf. Qualifications Degree in Food Science, Food Technology, Chemistry, Biology, Engineering, or a related discipline, with experience scaled to the degree level Bachelor's degree and 7-8+ years of food product development experience; or Master's degree and 5+ years of food product development experience; or Ph.D. in a related field and 2-3+ years of industry product development experience (this is an experienced, hands‑on role, recent Ph.D. graduates without industry experience are not a good fit). A proven track record of developing and commercializing successful food product formulations in a manufacturing or CPG environment. Demonstrated experience executing development from bench to production scale for new products, product improvements, and cost‑savings projects. Experience designing and conducting plant trials and new product start‑ups. Strong ability to find ingredient alternatives, optimize formulas, and enhance ingredient functionality for cost savings. Knowledge of food processing technology, ingredient functionality, formulation techniques, sensory analysis, food cost and scaling, and food storage and packaging. Working knowledge of food safety (GMP, HACCP) and regulatory/labeling requirements; experience with nutritional labeling software (Genesis preferred). Excellent project management skills with strong attention to detail and the ability to manage multiple projects independently in a fast‑paced environment. Experience with plant-based or alternative protein/dairy products is highly desired. #J-18808-Ljbffr