Food Scientist - Kentucky


Job #03487


About our client

Our client is a growing, privately held company specializing in sauces, marinades and condiments. It creates flavorful pizza sauces for many operators in the international and regional markets. Six of the top 15 U.S. pizza chains work with the company utilizing their culinary team to create their own signature sauces.




Food Scientist




Reports to


Highly competitive package, commensurate with experience

Quality Assurance/Research & Development Manager




1) Provide technical expertise to customers and the R&D Department
2) Identify and pursue opportunities to improve existing products through formulation and/or procedures/processes
3) Develop prototypes and recipes within a defined set of requirements based on a concept or project
4) Formulate blends and flavors to match the ingredient statement, nutritional profile specifications and sensory attributes of existing target products
5) Develop sensory experiments and report the findings to management
6) Identify areas of cost optimization through better raw material procurement, ingredient substitutions or processing efficiencies
7) Search for new ingredients and technologies for effective development
8) Look for new project opportunities with regard to innovation, cost reduction, improving consumer acceptance and improving quality
9) Work with existing suppliers to utilize their capabilities for developing trends in flavors
10) Identify production methods that continue to contribute sustainable competitive advantages in the marketplace relative to the competition
11) Assist the R&D Department with product presentations (both in-house and off-site as requested by Sales and Marketing)
12) Identify project requirements accurately by applying the right production capability, ingredients and design to match customer needs and product specifications
13) Analyze and modify recipes involving liquid-to-solid ratios, scale-up, yields/evaporative loss, ingredient hydration, time/temperature concerns/issues, etc.
14) Utilize the suppliers’ staff for joint presentations to targeted customer projects




1) Bachelor’s degree (4 year) in Food Science
2) 2 – 5 years of experience
3) 5 – 10 years of experience in product development of liquid condiments marinades and sauces
4) Sensory evaluation experience and skills along with hands-on formulation experience (not a quality role)
5) Exposure to a wide variety of equipment, kitchen set-up, cooking techniques and operator execution or in-depth knowledge of key applicable equipment or processes
6) Ability to read, analyze and interpret common scientific and technical journals and ingredient spec sheets
7) Ability to recognize, analyze, develop solutions and initiate problem-solving actions
8) Ability to do complex math using percentages, ratios, etc.
9) Ability to communicate and interact effectively with various sales, marketing, and technical services personnel
10) Proficiency in computers and software skills
11) Willingness to travel – up to 20%


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