Senior Food Scientist
Job Summary
This position is responsible for leading the innovation, maintenance, and improvement of products within the tortilla category, including frozen dough, dry mix, die-cut, pressed flour, and corn tortillas. The role involves close collaboration with various departments such as Operations, Finance, Sales, Quality, and Marketing to develop products, bring them to market, and optimize costs. The ideal candidate will be a self-motivated individual who excels in a fast-paced environment and demonstrates adaptability and independence.
Responsibilities
Take charge of developing and launching new products and expanding existing product lines, utilizing internal and external resources.
Translate customer and marketing requirements into detailed product specifications and processes.
Manage shelf-life testing, including data collection, validation, documentation, and communication of results to relevant team members.
Supervise product testing activities, such as ingredient pre-batching, plant trials, and process monitoring to ensure successful scale-up.
Maintain accurate records through "Plant Test Forms" and update databases with trial results.
Analyze finished products post-trials, utilizing scientific and food science principles to interpret results.
Prepare technical reports and effectively communicate results to cross-functional teams.
Coordinate sample preparation for sensory evaluations and ensure proper recordkeeping.
Develop and confirm nutritional information, label declarations, and ensure regulatory compliance.
Collaborate with Sales and Marketing to identify formulation targets, create prototypes, and provide technical documentation for commercialization.
Offer technical support to customers and internal teams, drawing on deep knowledge of food science and manufacturing processes.
Stay informed about production capabilities and technologies across various manufacturing sites.
Drive initiatives for cost optimization, quality enhancement, and efficiency improvements while maintaining brand and product standards.
Participate in concept development projects and continuous improvement efforts.
Update and maintain internal specifications, customer documentation, and technical data sheets.
Perform other assigned duties as needed.
Minimum Requirements
Education and Experience:
Bachelors degree in Food Science, Cereal Science, Biology, Chemistry, or related field required.
Minimum of 10 years of experience in bakery product development, preferably in frozen dough, tortillas, or other baked goods.
Track record of success in product development, formulation, and commercialization with increasing levels of responsibility.
Knowledge, Skills, and Abilities:
Ability to manage multiple projects from inception to launch with minimal supervision.
Thorough understanding of regulatory compliance and labeling requirements.
Strong written and verbal communication skills.
Leadership or supervisory experience preferred, with the ability to mentor 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.
Collaborative, self-motivated, detail-oriented, with strong time management skills.
Ability to work safely and maintain focus in a dynamic production environment.
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