Sr. Food Scientist

At CJ Schwan’s, we don’t just make food — we help create moments that matter. From kids devouring pizza after soccer practice, to students laughing over dumplings in a cafeteria, to families enjoying pie during the holidays, our team members play an important role in bringing those everyday moments to life. Our portfolio includes iconic pizzas, global flavors and timeless desserts from brands like Red Baron®, bibigo®, Tony’s®, Big Daddy’s®, Freschetta®, Pagoda®, Edwards® and Mrs. Smith’s®. Enjoyed in homes, schools, restaurants and just about everywhere people shop and eat, our products reflect a commitment to quality, innovation and the power of food to bring people together. 

We are seeking a Sr. Food Scientist to join our R&D team in Marshall, Minnesota. This is a high-impact role dedicated to the development, renovation, and technical support of our fast-growing frozen meals and appetizer portfolio within our bibigo® and Pagoda® brands. 

What You Will Do:

• Lead the development of new-to-world global meals and appetizer projects from benchtop development through scale up, factory scale-up, and commercialization. These focus on single-serve frozen meals within our bibigo® and Pagoda® brands. 
• Be responsible for commercialization of new and reformulated fried appetizer products and successful transition from development to production.
• Design and conduct lab tests, pilot plant and large-scale tests within manufacturing facilities to optimize formulation and/or process.
• Collaborate with Brand Managers and Consumer Insights to develop a robust innovation pipeline.
• Identify global trends related to flavors and ingredients for meals and appetizers.
• Manage multiple projects at once with minimal supervisor guidance using clear communication, prioritization, and multitasking skills.
• Work closely with Process and Packaging Engineers, Marketing, Quality, and Manufacturing in project execution and problem solving.
• Maintain rigorous standards and documentation for formulations, specifications, and project reporting.

What We Look For:

• Bachelor’s or Master’s degree in Food Science, Cereal Science, Meat Science, or a related technical field.
• 5+ years of related experience with BS degree; 2-4 years related experience with a Master’s degree.
• Technical Skills:  Deep understanding of ingredient functionality and food chemistry
• Proven ability to lead plant trials and manage scale-up complexities
• Previous experience on batter/breaded appetizers and frozen or refrigerated meals is preferred
• Familiarity with R&D software (SAP, Genesis) is a significant plus
• Travel Mobility: Ability to travel to different manufacturing locations in North America
• Sensory Ability: Must be willing and able to taste and ingest all products under development (including meat/fish/shellfish, wheat, dairy, peanuts, eggs, tree nuts, sesame and soy-based ingredients)

What We Offer: 

The base salary range for this position is $75,000 to $125,000 annually with eligibility for a 10% annual incentive bonus, that is based on organizational performance. The pay range represents the numerous factors considered in the hiring decisions including, but not limited to educations, skills, work experience, certifications, geography etc. As such, starting pay for the successful candidate(s) could fall anywhere within the stated range.  

Beyond base salary, we offer a competitive Total Rewards package designed to support your overall well-being, including comprehensive health benefits, time off programs, and retirement and financial offerings.

CJ Schwan’s and its subsidiaries are Equal Opportunity Employers. All qualified applicants will be considered without regard to race, color, religion, gender, age, disability, veteran status, national origin, or any other protected characteristic. We provide reasonable accommodations for individuals with disabilities or sincerely held religious beliefs. For accommodation requests or assistance with the application, please email career.search@schwans.com.

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