Purpose

This role will be the resident expert for sauce, dips, and syrups using scientific principles to research, develop and improve current as well as new products. Position requires a person who is strong in practical and technical and analytical skills along with sauce development experience. This position is in a lab within a manufacturing facility.

Primary Tasks:

Lead product development projects independently, delivering formulations that meet cost, quality, and customer expectations.
Apply scientific methodologies to evaluate the chemical, physical, and sensory characteristics of ingredients and finished products.
Collaborate with customers and cross-functional teams to co-develop innovative product solutions.
Utilize internal resources, external consultants, and vendor partnerships to advance projects and meet established timelines.
Support Sales by serving as a technical representative during customer meetings and presentations.
Maintain accurate and comprehensive documentation, including formulas, test results, and development notes.
Collect, analyze, and interpret data from product development and stability testing; provide actionable recommendations.
Provide mentorship and technical guidance to junior team members.
Serve as an on-site technical resource for Production and Quality teams.
Act as a backup to the Director of R&D as needed.
Monitor industry trends, ingredients, and emerging technologies to identify new product opportunities.

Other Skills:

Strong verbal and written communication skills, with the ability to translate technical information for diverse audiences.
Demonstrated curiosity, creativity, and commitment to continuous learning.
Adaptability and resilience in managing project challenges and shifting priorities.
Ability to influence cross-functional teams without direct authority.
Strong organizational and time management skills, with the ability to manage multiple projects simultaneously.
Ability to travel up to 10%, including air and ground transportation.
Ability and willingness to taste and evaluate products containing common allergens (e.g., nuts, soy, dairy, eggs, wheat, sesame, shellfish, mustard).
Ability to occasionally lift up to 40 pounds.
Flexibility to work weekends, holidays, or varied shifts as business needs require.

Education and Experience

Bachelor’s degree in Food Science, Food Technology, Food Chemistry, or a related field required; advanced degree preferred.

Minimum of 5 years of experience in consumer packaged goods (CPG) product development.
Experience in sauces, dressings, or similar categories strongly preferred.
Strong knowledge of food science principles and ingredient functionality.
Expertise in at least one food science discipline preferred.

Golding

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