Sr. Food Scientist

Overview

Join the Innovation Kitchen at Mary Ann’s Baking Company! We are looking for a Senior Food Scientist to help us define the next generation of baked goods. Since 1961, Mary Ann’s Baking Company has been a staple in the industry, and we are looking for a creative leader to drive our Innovation Pipeline from concept to commercialization. If you are a master of yeast-raised doughs, chemically leavened batters, and the art of the perfect Danish, we want to hear from you!

• Lead the Way:
  Manage projects across cross-functional teams (Sales, Operations, FSQA) to bring new products to life.
• Master the Craft:
  Develop and optimize formulas for donuts, muffins, and Danishes, focusing on shelf-life, texture, and taste.
• Scale Up:
  Lead "Bench-to-Plant" trials on high-speed production equipment.
• Drive Efficiency:
  Optimize formulas for yield and test innovative packaging solutions.

• Education:
  
  BS in Food Science, or related field. (Master’s or AIB certification is a plus!)
• Experience:
  
  5+ years in a commercial bakery R&D environment and 1-2 years of project leadership.
• Skills:
  
  Mastery of ingredient functionality (enzymes, emulsifiers, starches) and proficiency in ESHA Genesis.
• Mindset: A detail-oriented, self-motivated problem solver who thrives in a fast-paced production environment.

This is an exciting position within our R&D department, reporting directly to the R&D Director. You’ll have the opportunity to work with a dedicated team to maintain our "Gold Standard" of quality.

Apply today and help us create the future of baking!

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