R&D Scientist

Under the direction of the R&D Manager, the R&D Scientist is responsible for the development, optimization, and evaluation of formulations for variegates, sauces, caramels, and confectionery products. This role conducts daily laboratory and pilot plant activities, supports scale‑up and manufacturing trials, and collaborates with cross‑functional teams to successfully commercialize new and existing products. The R&D Scientist will prepare formulations, execute experiments, analyze results, and document findings while ensuring products meet quality, regulatory, customer and manufacturing requirements. The ideal candidate is scientifically curious, highly organized, adaptable to changing business priorities, and demonstrates exceptional attention to detail in a fast‑paced product development environment. The ideal candidate is a technically strong, collaborative scientist with experience in bakery, confectionery, chocolate, fillings, inclusions or related food categories who thrives in a fast‑paced innovation environment. This position is based onsite in Affton, Missouri, and requires occasional domestic travel. The role is primarily first shift with occasional evenings and weekends to support plant trials, pilot production, customer visits and business travel. Responsibilities Prepare laboratory and pilot plant samples in support of product development and scale‑up activities. Prepare samples for internal and external tastings, sensory evaluations and customer presentations. Conduct analytical testing on finished products, development samples and raw ingredients; accurately record and report results. Maintain and organize the laboratory, including ingredient and consumables inventory, sample storage and equipment maintenance. Ensure laboratory equipment is properly cleaned, calibrated and maintained in accordance with established procedures. Support plant trials, pilot runs and other project activities as assigned. Perform additional duties as needed to support R&D projects and departmental objectives. Qualifications Bachelor's degree in Food Science, Food Engineering, Chemistry or a related scientific discipline required. One to three (1–3) years of relevant experience preferred. Experience in food manufacturing, research and development, academia or a combination of these environments will be considered. Working knowledge of Microsoft Office applications, including Word, Excel and Outlook. Experience with laboratory techniques, food formulation, pilot plant operations or analytical testing is a plus. Ability to travel domestically by car or air up to 10% of the time. Additional Skills & Requirements Strong analytical, problem‑solving and organizational skills with exceptional attention to detail. Ability to prioritize multiple assignments and work with a sense of urgency in a fast‑paced environment. Effective verbal and written communication skills with the ability to collaborate across cross‑functional teams. Demonstrated initiative, adaptability and a willingness to learn new products, processes and technologies. Ability to accurately document experiments, analyze data and communicate technical findings. Must be able to safely taste and evaluate food products containing common allergens, including dairy, soy, wheat and eggs. Ability to stand, walk, bend, reach and lift up to 45 pounds on a regular basis. Benefits Irca Group offers career growth opportunities as well as competitive compensation and benefits: Medical, Dental, & Vision, 401(k) matching, Paid Vacation and Holidays, Employee Education Tuition Reimbursement Program. #J-18808-Ljbffr Ircagroup