Lead Commercialization Scientist at Legacy Foods MFG LLC

Elk Grove Village, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

18 May, 26

Salary

0.0

Posted On

17 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Product Development, Scale-Up, Emulsion Systems, Thermal Processing, Shelf-Stable, Refrigerated Applications, Plant Trials, Troubleshooting, Process Optimization, Regulatory Compliance, HACCP, FSMA, Shelf-Life Studies, Project Management, Sensory Evaluation, Cost Optimization

Industry

Food and Beverage Manufacturing

Description

Description Legacy Foods – Sauces, Dressings & Culinary Systems Position Overview Legacy Foods is seeking a highly motivated Commercialization & Food Scientist with 5+ years of experience in sauces, dressings, and liquid food systems. This role bridges R&D, operations, procurement, QA, and sales to successfully scale products from benchtop to commercial production. The ideal candidate understands emulsion systems, thermal processing, shelf-stable and refrigerated applications, and has hands-on plant experience bringing products to market for retail and foodservice customers. Key Responsibilities Product Development & Scale-Up ? Lead commercialization of sauces, dressings, marinades, and culinary bases from pilot to full production. ? Translate R&D formulas into manufacturable, cost-effective production formulas. ? Optimize emulsions (oil-in-water, dairy, egg-based), viscosity systems, and flavor stability. ? Conduct plant trials, first productions, and validation runs. ? Troubleshoot processing issues (separation, viscosity drift, color shift, pH variance). Process & Manufacturing Support ? Collaborate with operations on batching procedures, thermal processing (retort, hot fill) ? Validate kill steps and ensure compliance with FDA/USDA requirements. ? Develop and maintain production SOPs, batch sheets, and scale-up documentation. ? Improve yields, reduce waste, and support continuous improvement initiatives. Regulatory & Quality ? Ensure formulas meet FSMA, HACCP, and labeling regulations. ? Partner with QA on shelf-life studies (ambient and refrigerated). ? Review ingredient specifications and approve alternates with procurement. ? Maintain allergen control and documentation accuracy. Customer & Cross-Functional Support ? Support sales with technical insights for customer presentations. ? Interface with national QSR, chain restaurant, and retail customers. ? Translate customer briefs into scalable, margin-aligned formulations. ? Manage timelines from concept approval to commercialization launch. Preferred Experience ? Experience commercializing for national chains (QSR or casual dining). ? Knowledge of clean label reformulation strategies. ? Experience with high-protein or functional sauce systems. ? Familiarity with co-manufacturing environments. Key Competencies ? Detail-oriented with strong documentation discipline ? Strong sensory evaluation skills ? Cost-conscious formulation mindset ? Ability to manage multiple projects simultaneously ? Hands-on, solutions-driven approach in plant environments What Success Looks Like ? Successful commercialization of 8–15 products annually ? Reduced first-run deviations ? Improved yield and ingredient cost optimization ? Strong cross-functional collaboration with Operations and Sales ? On-time, on-budget product launches Requirements ? Bachelor’s degree in Food Science, Food Engineering, or related field (Master’s preferred). ? Minimum 5 year’s experience in sauces, dressings, condiments, or liquid food systems. ? Strong understanding of: ? Emulsification systems (lecithin, egg yolk, modified starches, hydrocolloids) ? pH control and acidified foods ? Thermal processing (hot fill, retort, pasteurization) ? Water activity and shelf stability ? Experience with ERP systems and specification management. ? Plant-scale troubleshooting experience required. ? Strong project management and cross-functional communication skills.

Responsibilities

This role involves leading the commercialization of sauces, dressings, marinades, and culinary bases from R&D formulas to full-scale production, requiring optimization of emulsions, viscosity, and flavor stability. Key duties include conducting plant trials, troubleshooting processing issues, and ensuring compliance with regulatory standards like FDA/USDA.