Senior Food Scientist

This position is responsible for the innovation, maintenance, and enhancement of products within the tortilla category—including frozen dough, dry mix, die‑cut, pressed flour, and corn tortillas. The role requires close collaboration with Operations, Finance, Sales, Quality, and Marketing on all aspects of product development, commercialization, and cost optimization. Significant interaction with manufacturing teams is required during project implementation and execution of cost‑saving initiatives. The ideal candidate will be a self‑starter who thrives in a fast‑paced, dynamic environment and demonstrates a high degree of adaptability and independence. Responsibilities Lead the development and implementation of new products and line extensions from concept through commercialization, leveraging both internal and external resources. Translate customer and marketing requirements into clear, actionable product specifications and processes. Manage shelf‑life testing, including data collection, validation, documentation, and communication of results to relevant stakeholders. Oversee product testing activities, including ingredient pre‑batching, plant trials, and process monitoring to ensure successful scale‑up. Document results through “Plant Test Forms,” update databases, and maintain accurate, up‑to‑date records. Conduct finished product analysis post‑trials, recording and interpreting results using scientific and food science principles. Prepare comprehensive technical reports and communicate results effectively to cross‑functional teams. Coordinate and prepare samples for sensory evaluations and ensure accurate recordkeeping. Develop and verify nutritional information, label declarations, and regulatory compliance in accordance with governmental standards. Partner with Sales and Marketing to identify formulation targets, develop prototypes, and prepare technical documentation to support commercialization. Provide technical support to customers and internal teams, applying deep knowledge of food science and manufacturing processes. Maintain a strong understanding of production capabilities and technologies across selected manufacturing sites. Drive cost optimization, quality improvement, and efficiency initiatives while ensuring consistency and adherence to brand and product standards. Participate in concept development programs and continuous improvement initiatives. Create, update, and maintain internal specifications, customer documentation, and technical data sheets. Perform other duties as assigned. Qualifications Bachelor’s degree in Food Science, Cereal Science, Biology, Chemistry, or a related field required. Minimum 10 years of experience in bakery product development, preferably with exposure to frozen dough, tortillas, and other baked goods. Demonstrated success in product development, formulation, and commercialization with a record of increasing responsibility. Required Skills Proven ability to manage multiple projects from concept to launch with minimal supervision. Strong understanding of regulatory compliance and labeling requirements. Excellent written and verbal communication skills. Leadership or supervisory experience preferred; must be capable of mentoring junior team members. Strong analytical, problem‑solving, and organizational skills. Proficiency in MS Office applications (Word, Excel, Project) and familiarity with Genesis and ERP systems. Highly collaborative, self‑motivated, and detail‑oriented with strong time management capabilities. Demonstrated ability to work safely and maintain consistent focus in a dynamic production environment. #J-18808-Ljbffr