JO 15550  R&D Sr. Food Scientist
Refrigerated & Frozen Entrees & Appetizers


Milwaukee , WI area  (relocation assistance provided)

Salary Range:

To $100K  + 10% Bonus  (competitive compensation based on your experience)

Reports To:

Director of Research & Development



This Company is interested in a high-energy, poised and confident individual to assist in the development of concepts, products and optimization projects through the Company's vigorous consumer-driven R&D process. 


The Sr. Food Scientist relates to a wide range of technical skills and many non-technical company functions.  Applies scientific and engineering principles in research, development, production technology, quality control, packaging, processing, and utilization of foods by performing the following duties. As a fully competent scientist in all conventional aspects of the subject matter or the functional area of the assignments, plans and conducts work requiring a mastery of specialized techniques or ingenuity in selecting and evaluating approaches to unforeseen or novel problems.  May be asked to lead technically complex and multi function project teams.

Essential Duties


·         Identify, evaluate and develop potential new product development opportunities.  From bench-top samples to commercialized products, including COG, BOM , raw material & finished product specifications development

·         Applies an analytical approach to the solution of a wide variety of problems and assimilates the details and significance of various scientific analyses, procedures, and tests.

·         Demonstrates initiative, creativity and thoroughness in the execution of complex projects.

·         Plans and conducts independent research projects and participates in the development of project objectives.

·         May lead cross-functional teams charged with the development of new business opportunities.  Develops strong cross-functional relationships.

·         May have managerial duties

·         Conducts new product research and development of foods.

·         Contributes to the development of project strategies and recommends technical direction to management.

·         Fully understands food standards, safety and sanitary regulations, and good manufacturing practices.

·         Evaluates technical trends in their specific area of expertise or assignment, and makes recommendations for process or product improvements and identify opportunities for new or improved process or products.

·         Conducts or supervises the testing of new products in test kitchen, the development of specific processing methods in laboratory pilot plant and scaling products up in manufacturing facilities.

·         Organize and direct sample development for sales presentations, consumer testing and food safety assurance

·         Maintains written technical documentation and product and process specifications as pertaining to R&D.

·         Utilizes or directs internal (manufacturing, engineering, marketing, quality systems, procurement) and external (suppliers, consultants) functional experts to resolve issues.

·         Assist in PR events, food shows and Sales presentations on key customer calls

·         Provide technical support/serves as product development contact for Sales, Customer  and Operations

·         Oversees the samples shipped out and received by the Company.

·         Will work cross functionally to deliver year over year cost savings.



May indirectly supervise one to two Scientists or technicians.  Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.



To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements 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.  Requires strong interpersonal, project management and communication skills, and demonstrated leadership skills.



Bachelor degree (B.S.) in Food Science, Biology, Chemistry, Culinary or equivalent, and at least six to ten years related experience and/or training; Master degree (M. S.) preferred.


·         5+ years experience working in a CPG firm

·         10 years experience developing products in the food industry.

Language Skills:


Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents.  Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.  Ability to write speeches and articles for publication that conform to prescribed style and format.  Ability to effectively present information to top management, public groups, and/or boards of directors.



Ability to apply advanced mathematical concepts such as exponents, logarithms, quadratic equations, and permutations.  Ability to apply mathematical operations to such tasks as frequency distribution, determination of test reliability and validity, analysis of variance, correlation techniques, sampling theory, and factor analysis.


and Other

Strong computer skills are necessary for this position, including word processing, presentation and spreadsheet software, ERP, Internet, and e-mail.  Knowledge of most office equipment.


Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.



Must be able to travel ~15% to 25%



The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


While performing the duties of this job, the employee is regularly required to talk or hear and taste or smell.  The employee frequently is required to stand; walk; sit; and use hands to finger, handle, or feel.  The employee is occasionally required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.  The employee must occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, extreme cold, and risk of electrical shock.  The noise level in the work environment is usually moderate.



Terri Sherman, Vice President-Industrial Foods, Ingredients & Flavors, , Tom Sloan & Associates, tsherman@tsloan.com, 920-261-8890

Please reply to position #15550 when responding to this position.