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Senior Scientist, Product Development

Summary of Position
The Senior Scientist role within the Product Development team is an advanced-level product developer role. This function is highly skilled in the formulation, scale-up, and commercialization of multiple types of food and beverage products but may have more weighted experience in a certain area. The Senior Scientist role has a level of comfort managing and/or mentoring junior-level associates in both technical and professional lenses. This role has a solid understanding of the food and beverage industry, Imbibe’s competitive advantage, and the business strategy of the organization at a high level.

Essential Job Duties
  • Work across multiple product types to develop high quality formulas for clients, leading the design, planning, and execution of varying complexity projects from a technical perspective.
  • Batch and prepare formulas for processing at the bench and pilot plant scale as needed, with an in-depth knowledge of relevant processing equipment. Conduct analytical testing on raw materials and finished products, as needed.
  • Apply critical thinking, food science and business principles to work through complex, challenging scenarios at bench, pilot, and commercial scales. Leverage internal and external resources for troubleshooting and root cause analysis.
  • Interact with clients on a regular basis to maintain project momentum and engagement.
  • Drive progress and deliver results on multiple priorities, projects, and timelines concurrently. Support project prioritization for any direct reporting associates.
  • Provide technical support for varying complexity/risk product trials.
  • Monitor progress of shelf life for given projects through data analysis and synthesis into comprehensive technical reports.
  • Execute other duties as assigned within established SOPs and participate in SOP revision, optimization, and creation with other stakeholders. Participate in training and onboarding initiatives as needed and lead training for any direct reports.
  • Work with R&D Leadership and other cross-functional partners to provide input on and/or lead technical content such as trainings, webinars, articles, and presentations.
  • Follow all Good Manufacturing Practice (GMP) and Good Laboratory Practice (GLP) guidelines and assist in enforcing policies throughout the organization.
  • This role may require travel to manufacturing plants (<20%).
  • This role may include supervision of other teammates as well as management of entry or junior-level roles (typically 1-3 direct reports).

Minimum Qualifications
  • Bachelor’s degree in food science, chemistry, biochemistry, engineering, or related field.
  • Minimum 8 years’ experience in a food/beverage manufacturing facility and/or laboratory setting.
  • Proficient in Microsoft Office suite including Outlook, Excel, SharePoint, and Word.
  • Skilled in data synthesis and technical writing/communication.
  • Highly collaborative and team-oriented mindset and detailed work style.
  • Proficiency in data synthesis and technical writing/communication.
  • Highly proficient in self-management and prioritization skills to meet client and business needs.
  • Comfortable with a brisk working pace and environment of changing priorities.

Preferred Qualifications
  • Master’s degree in food science or related field.
  • Minimum 6 years’ experience in beverage product development is preferred.
  • Direct experience in the formulation and successful launch of multiple platforms of beverage products including but not limited to high- and low-acid ready-to-drink, ready-to-mix beverage powders, functional beverages, and concentrates/syrups.
  • Direct experience coaching and/or managing entry to junior-level associates.
  • Comfortable executing presentations to internal stakeholders and external clients.

Working Conditions
  • Typical office setting for most desk work and paperwork including use of standard office equipment.
  • Typical food/beverage laboratory and pilot plant setting for all hands-on development work including the use of standard laboratory equipment.
  • Must be able to sit, stand, or remain in a stationary position for extended periods of time.
  • May occasionally need to move, lift, or transport containers of ingredients weighing up to 50 lbs.
  • Exposure to food and beverage product tastings which may include allergens.
  • Occasional travel to manufacturing plants where exposure to confined spaces, loud noise, excessive heat/cold, and/or wet/slippery conditions is possible.