About Us

The Marzetti Company (Nasdaq: MZTI) manufactures and sells specialty food products. Our retail brands include Marzetti® dressings and dips, New York Bakery™ garlic breads, and Sister Schubert’s® dinner rolls, in addition to exclusive license agreements for Olive Garden® dressings, Chick-fil-A® sauces and dressings, Buffalo Wild Wings® sauces, Arby’s® sauces, Subway® sauces, and Texas Roadhouse® steak sauces and frozen rolls. Our foodservice business supplies sauces, dressings, breads, and pasta to many of the top restaurant chains in the United States.

At Marzetti, our mission is to make every meal better through high-quality, flavorful food. Led by our purpose, to nourish growth with all that we do, our team members are dedicated to creating great tasting food and cultivating deep and lasting relationships.

Overview

A Sr. Food Scientist has a strong background in emulsions, flavor developmentand product commercialization to lead the development of salad dressings, sauces, and condiments. This role requires demonstratedtechnicalexpertise in ingredient functionality, formulation, process optimization, andfunctional leadership in project management. The ideal candidate will play a key role in driving new product development, improving product performance, and mentoring junior scientists while collaborating with cross-functional teams to bring new products to the market.

We kindly request that recruitment agencies and staffing firms refrain from submitting unsolicited resumes to our company. Any resumes sent without a prior agreement and access to proper submittal into the ATS will be considered the property of The Marzetti Company, and we reserve the right to contact those candidates without any obligation to pay a fee.

Responsibilities

Product & Process Development:

Lead the development of innovativesalad dressings, sauces, and condiments that align with market trends, customer strategies, regulatory changes,and sustainability initiatives.

Optimize formulations for taste, texture, stability, nutrition,and cost-effectiveness while ensuring scalability for mass production.

Explore emerging ingredient technologies (e.g.,next-generationemulsifiers, natural preservatives, and plant-based alternatives) to enhance product performance.

Technical Leadership & Expertise:

Serve as the technical resource ondeveloping emulsions, flavor, use of stabilizer systems to enhance product functionality.

Troubleshoot complex formulation and processing challenges such as separation, viscosity inconsistencies, and flavor matching.

Guide formulation strategy, experimental design, technical risk assessment, and decision-making for assigned projects.

Provide technical leadershipand mentorship to food scientists and technologists.

Regulatory & Quality Compliance:

Ensure formulations comply with applicable FDA, FSMA, food safety, labeling, and customer requirements.

Partner with regulatory affairs to support ingredient statements, nutrition information, allergen reviews, claims, and label compliance.

Collaborate with quality assurance and manufacturing teams to define product specifications and ensure consistent execution across production batches.

Commercialization & Process Optimization:

Lead plant trials and start up production process and execution; troubleshoot processing challenges in batch and continuous production environments.

Partner with operations and engineering teams to seamlessly transition formulations from lab-scale to commercial production.

Optimize processing parameters (e.g., shear rates, homogenization, and orderof addition) to enhance product texture and stability.

Cross Functional Collaboration & Industry Engagement:

Collaborate with culinary, consumer insights, marketing, sales, procurement, packaging, quality, regulatory, operations, and engineering to deliver business objectives.

Work directly with ingredient suppliers and external partners to evaluate new technologies, troubleshoot issues, and identify innovation opportunities.

Communicate technical recommendations clearly to both technical and non-technical audiences.

Stay current on ingredient innovation, processing technologies, consumer trends, competitive products, and industry developments in dressings, sauces, condiments, and adjacent categories.

Technical Skills:

Strong technical understanding of emulsion science, ingredient functionality, flavor systems, stabilizers, preservatives, and texture development.

Experience with dressing and sauce processing technologies, including high-shear mixing, homogenization, batch processing, continuous processing, hot-fill, cold-fill, and scale-up.

Knowledge of shelf-life design and interpretation, including physical, chemical, microbiological, and sensory stability.

Hands-on experience with analytical and physical testing, such as pH, titratable acidity, viscosity, water activity, salt, Brix, color, sensory evaluation, and stability testing.

Leadership & Soft Skills:

Ability to collaborate with cross-functional teams, mentor junior scientists, and drive R&D strategy.

Strong project management and critical thinking skills.

Excellent communication skills for interfacing withinternal and external teams.

#TMZ23

Qualifications

Bachelor’s in food science, Food Chemistry, or a related field preferred.

6+ years of experience in sauce, dressing, or condiment formulation.

Demonstrated experience developing and commercializing emulsion-based products from concept through production.

Supervisory Responsibility:

None

Working Conditions/Environment

Works in a normal office environment where the employee is regularly required to speak, see, hear, sit, stand, talk, type, walk and bend while moving about the facility. Occasional travel is required.

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