Ingredient Scientist

Ensure compliance with food safety and quality standards, including FDA and USDA regulations and industry best standards and company specifications.

Maintain accurate and precise records of research, tests, and validations Analyze ingredient and product stability, shelf life, and changes during and after processing, and its effect in storage conditions.

Develop and execute research hypotheses, experiments, and studies.

Utilize analytical tests and statistical methods to collect and interpret data.

Stay abreast of industry trends, advancements, and scientific literature.

Assist with regulatory documentation and labeling requirements, especially for ingredients and supplements.

Support the transition of formulations from lab/bench to mass production in the plant.

Conducts sensory panels and assists in shelf-life studies Formulate new or existing recipes to achieve specific objectives, ie, taste, texture, nutritional value.

Develop and refine flavor profiles, potentially addressing off-notes from functional ingredients.

Conduct studies on the chemical composition, structure, and properties of food and ingredients.

Take all measures to ensure internal and external customers' total satisfaction.

Must be able to independently work in a meat processing lab environment.

Exercises good communication skills.

Independently run the R&D lab and maintain all equipment.

Guide and develop R&D employees in training and support.

Maintain accurate records for both you and staff on all tests that are being performed within the scope of the assigned department’s objectives.

Ability to decisively make decisions.

Ability to provide clarity to ambiguous situations to drive results.

Conduct R&D tests independently as assigned and approved by management.

Evaluate results of tests and recommend next steps.

Maintain R&D conformance to business plan & corporate direction.

Complete and submit reports as required.

Travel as needed.

Required and Preferred Qualifications Required Master’s in food science or related field OR equivalent experience. 6+ years’ experience in an R&D food product development or related role within the industry.

Computer and lab systems proficiency Demonstrated ability to lead complex research projects from inception to commercialization in food formulation, ingredient functionality and processing techniques.

Strong analytical skills with a proven ability to interpret complex data and make informed decisions.

Preferred Experience with regulatory affairs and knowledge of food labeling requirements.

Familiarity with flavor science and sensory evaluation methodologies.

Proven track record of successful product launches in consumer retail deli.

Soft Skills and Cultural Fit Excellent communication, collaborative mindset, and a passion for teamwork and shared success.

Proactive problem solver with a creative approach to product innovation Strong organizational skills with the ability to manage multiple projects simultaneously.

A passion for food science and a commitment to sustainability and health-conscious product development.

Flexible work arrangements with a hybrid model Language Skills Fluent in English.

Spanish skills are a plus.

Mathematical Skills Ability to interpret and generate statistical data.

Must analyze data to draw a conclusion.

Reasoning Ability Decisive decision maker.

Physical Demands Ability to lift up to 35 lbs. .

Work Environment Comfortable working in a variety of settings, including office, lab, and industrial plant floor (meat processing) in a cold (<40 degrees), damp environment.

Ability to stand for long periods of time.

Ability to work a Flexible Schedule, Various Shifts – Work Hours depend on items being tested and produced.