Principal Sci, R&D - Product Dev

Principal Scientist, R&D – Product Development - Elevation Growth 

This role is a hands-on technical leadership position within our North America Zone. The Principal Scientist serves as a high-impact individual contributor who sets a high bar for technical excellence, shapes front-end innovation, and ensures robust product and process performance. This role supports thermally processed Sauces & Condiments product lines (Heinz, Kraft, A.1., Classico, Taco Bell) for Retail markets. The Principal Scientist is expected to lead through influence, establish technical standards, and mentor junior developers as subject-matter authority.  

A proven record of executing plans and driving results, through effective communication and cross-functional collaboration, in challenging and complex situations is essential for this role, which operates in a dynamic environment. This position requires an individual to manage multiple projects concurrently and demonstrate the ability to complete work with minimal guidance.  

Key Components of the role    

• Work with cross functional teams acting as the lead product developer to evaluate project briefs for technical feasibility, cost, time-to-execute, risk, and probability of success; communicate clear POVs and recommendations (go/no-go/hold).    

• Proactively expand formulation capability knowledge in sauces, condiments, and dressing categories—to effectively support innovation and development across the broader Taste Elevation portfolio. 

• Front-end-Innovation: Generate consumer-insight-led concepts that articulate unmet need, benefit statement, and reason-to-believe (RTB); author crisp concept briefs with technical enablers and claims pathways. 

• Translate complex technical content for diverse audiences—operators, partners, and executives—using structured narratives, visuals, and data storytelling. 

• Manage and execute product testing and qualification while working closely with cross-functional team members in consumer research, laboratory, and manufacturing environments.    

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

• Mentor junior R&D team members; raise technical standards via coaching, design reviews, and example-setting. 

• (Preferred- Experience with processed cheese formulation including emulsification chemistry, functional ingredient systems, melt and texture optimization, and flavor development across pasteurized process cheese, cheese sauces, and analog/imitation varieties) 

Qualifications: 

• BS in Food Science, Chemical Engineering, Biochemistry, Microbiology, Agricultural Science with minimum of 6 years of experience successfully commercializing products end-to-end in the food or CPG industry or minimum 5 years’ experience with master’s degree 

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

• Executional excellence, personal leadership and consumer focus a must       

• 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    

• Manage multiple projects concurrently while exercising critical thinking over prioritization of work and constraints.   

• Proven experience authoring specifications (RM, WIP, FG, Trade) and establishing control plans that protect product design. 

• Hands-on scale-up and commercialization from bench/pilot to factory, including leading plant trials and validating process capability. 

• Ability to remain current on evolving regulations and events regarding food science by reviewing scientific literature. 

• Strong understanding of Design of Experiments, SPC, capability analysis (Cp/Cpk), and data interpretation using tools such as Minitab or equivalent.    

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