SUMMARY The Senior Food Scientist plays a critical role in the Product Development Team and is responsible for product development efforts for all of Nature’s Bakery. This includes new products, line extensions, cost savings projects, qualifying alternate suppliers, and quality improvements. The Senior Food Scientist is responsible for ensuring that objectives, product design and timelines are met.

This role responds resourcefully to new demands and challenges throughout the product commercialization process and implements best practices. To achieve results, the Senior Food Scientist must be collaborative and demonstrate strong interpersonal skills and the ability to influence decisions within the cross functional team (Marketing, Operations, Engineering, Quality Assurance, Process Development and Procurement) and externally with partners (suppliers). They need to have an organization-first mindset, making decisions with suppliers or internal partners to deliver projects on time and within budget for the benefit of Nature’s Bakery.

The Senior Food Scientist is expected to possess and demonstrate a solid understanding of food science, business, operations, and the commercialization processes. Their approach should include practical knowledge of existing products/new technologies and the identification and innovative creation of new and unique products. The role provides technical specifications and support to assure smooth rollouts of new products and processes during plant startups and trials.

This includes the provision of comprehensive process documentation to enable smooth commercialization and training of plant personnel. They must support an environment that fosters innovation and calculated risk taking. The Senior Food Scientist will report to our Director of Product Development and will be part of the Central Product Development team, serving two bakeries as well as any expanded enterprise footprint.

The role is based in brand new Salt Lake City, Utah bakery with travel to our flagship St. Louis metro area bakery where another R D lab is located as well additional required periodic domestic and international travel.

RESPONSIBILITIES

include the following. Other duties may be assigned. ) and submit case studies on all findings Test and define procedures and processing parameters Document technical information and prepare reports for trials.

Requirements

Utilize nutrition database for product development, recipe analysis, nutrition analysis and government compliant labeling Research and evaluate new ingredients, processing, food science applications that may aid in product development Mentor junior team members and provide technical guidance and support Working closely with the R D Manager and Engineering team to scale-up new products from the lab/benchtop to full production

listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.