Principal Scientist

About Golden State Foods Golden State Foods is a distinguished leader in the food service industry, offering an extensive array of products and services to a diverse clientele. Rooted in the values of quality service and integrity, we are dedicated to creating a supportive and inclusive atmosphere where employees can advance, innovate, and contribute to our ongoing success.

Principal Food Scientist

The Principal Food Scientist will adhere to best‑in‑class methods and practices associated with new product development, formula renovation, cost savings initiatives, and scale‑up to drive process effectiveness and product quality. The role will help identify development opportunities and work collectively with the R&D SR. Managers to develop the team’s technical acumen (including mentoring and coaching) and assist in formulating and administering the division’s short‑ and long‑range goals and objectives for business growth.

• Effectively and independently lead new projects from the team’s initiation through commercialization, including timelines, stakeholder management, formulation, scale‑up, finished product testing, and specification validation.
• Provide technical support to manufacturing sites for product batching and processing, including batch auditing and bench testing, and support scale‑ups and tests resulting from assigned projects.
• Provide technical leadership and support to cross‑functional teams, representing PD for Cap Ex projects and Continuous Improvement initiatives, partnering with other departments to guide new processes and technology.
• Work with raw material suppliers to provide new ingredient solutions and technologies.
• Maintain laboratory equipment, supplies, and general cleaning of work areas.
• Identify development opportunities and mentor junior PD members, providing timely technical advice and oversight.
• Lead the development of processes and tools with PD Managers, including SOPs, Lean, Six Sigma principles, and training others.
• Support the development and execution of technical strategy, advising PD Managers on technical barriers and opportunities.
• Serve as the Project Owner and/or Project Resource Manager in support of junior project owners.
• Perform other related and assigned duties as necessary.

• Education / Certification: Master’s degree or Ph.D. in food science, engineering, or related field from an accredited college or university.
• Experience: 7‑10+ years of food research and development experience, with an understanding of food chemistry, food safety, and related regulations. Functional culinary knowledge and excellent oral and written communication skills. Project management experience and collaboration with project teams and support groups. Extensive knowledge base in one or more of the following areas preferred: hydrocolloids, emulsions, salad dressings, dipping sauces, tomato paste based products, syrups, liquid product processing methods, and/or related technologies.
• Knowledge, Skills, and Abilities:
  • Food testing concepts and techniques (Expert)
  • Food microbiology (Journey)
  • Sensory analysis (Expert)
  • Benchtop procedures (Expert)
  • Lab equipment operation and maintenance (Expert)
  • Raw materials / product interaction (Expert)
  • Food safety concepts and techniques (Expert)
  • Food regulations (Expert)
  • Culinary acumen (Expert)
  • Food processing equipment and techniques (Expert)
  • Quality assurance concepts and techniques (Expert)
  • Technical problem solving (Expert)
  • Experimental design (Expert)
• Skill And Abilities:
  • Strong scientific and statistical skills.
  • Expert problem‑solving skills.
  • Experience in designing, planning, and executing design of experiments (DOE).
  • Proficiency with MS Office Suite (Word, Excel, PowerPoint, Outlook).
  • Ability to learn other key PC software, including systems housing technical specifications, ERP reporting, communication/file sharing programs, and shared project management tools.
  • Translate culinary direction into feasible formula and process, blending culinary function with operational feasibility.
  • Experience in method development to measure critical quality properties for sustainable results.
  • Act in accordance with GSF’s Values and Creed.
• L…