Principal Food Scientist

Position Summary:

Reporting to the Manager, Research and Development; the Principal Food Scientist is responsible for leading Griffith Canada Research and Development (R&D) projects to develop new and optimized products for key clients that support the overall Griffith Foods business strategy.

Essential Duties & Responsibilities:

• Leads department initiatives and multiple priorities, projects and timelines concurrently.
• Use strong technical and problem-solving skills to approach complex projects.
• Acquires and maintains the necessary technical skills and scientific knowledge through reading and training in new technologies and shares/updates/educates the group and/or participates in industry associations or activities where possible.
• Manages R&D projects and conducts ongoing scientific experiments contributing to new products and technologies.
• Offers recommendations for new products, processes, techniques, or solutions.
• Operates specialized equipment, evaluate materials and products, and assists in production trials as required.
• Communicate professionally with all departments, clients, and suppliers.
• Maintains GLP's, GMP's, and accurate laboratory records.
• Provides leadership and training to more junior scientists.
• Participates in sensory panels.
• Leads or participates in customer presentations.
• Leads or participates in internal cross-functional teams to complete special projects as assigned.
• Leads and assists Innovation activities that support the long-term strategy of the organization.
• Responsible for maintaining the security of all information regarding product formulas and related confidential information.
• Ensure a clean and safe work environment.
• Comply with all product safety, regulatory, and quality requirements, and with all company policies and procedures.
• Travel as required.

• Bachelor's degree in Food Science, Food Technology, Food Chemistry or related technical degree is required.
• Minimum of 8 years of Research and Product Development experience within the food industry, preferably related to meat or protein processing. Experience should include working directly with customers and manufacturing facilities.
• Must have experience working directly with food manufacturers and processors.
• Must be able to travel as required.
• Excellent verbal and written communication skills.