Sr Scientist

Senior Scientist, R&D – Product Development

This is a Research and Development (R&D) role leading Product Development initiatives within the MCCS (Meat, Cheese, Coffee, and Snack) technical platform. The role will be part of the Meat Science Platform team and serve as aleaddeveloper for all the meat components within the Snacking Category (Lunchables, Oscar Mayer Bites, P3, and New Product Innovation) for the North America Zone. The Senior Scientist is expected to provide leadership for and execution of projects across categories. The candidate should have a proven record of executing work plans and driving for results in a variety of challenging and complex settings. Proven communication and teamwork skills are essential in this role, which operates in a dynamic and cross-functional environment. This position requires an individual to manage multiple projects concurrently and demonstrate the ability to complete work with minimal guidance. Exhibiting a collaborative mindset and applying innovative solutions are a must.

Key Components of the role

• Work with cross-functional teams acting as a lead product developer to drive execution across multiple projects

• Demonstrates the willingness/ability to learn new product categories and/or processing areas

• Translate research findings and communicate across cross-functional teams

• Manage and execute product testing and qualification while working closely with cross-functional team members in laboratory and production environments

• Manage multiple projects concurrently and possess the ability to call out priority conflicts between a variety of business initiatives

• Mentor, coach and collaborate with other colleagues within and outside of your immediate team

Qualifications:

• Bachelor’s Degree (Master’s is a Plus) –Meat Science, Food Science, Chemical Engineering, or related fields

• Minimum3+ years Product Development Experience within a CPG or equivalent(ideally meat product development experience)

• Strong understanding of key subject matter in areas such as ingredients, processing equipment, ingredient interactions, and food product laboratory test methods

• Executional excellence, personal leadership and customer focus a must

• Self-motivated problem solver and the drive to deliver objectives in a complex environment.

• The ability to plan, put together well thought out design of experiments, anticipate next steps and incorporate course corrections when hurdles appear

• Excellent communication, influencing, project management and problem-solving skills

• Ability to lead, coach and motivate others

• Highly motivated and ability to multi-task complex projects

• Manage multiple projects concurrently with the ability to question the priority of work

• Strong understanding of Design of Experiments

• Willingness to travel 30%. Travel could include (but not limited to): United States and Canada to internal plants, co-manufacturers, and suppliers.