Sr. Food Scientist, Retail Dressings, Sauces and Dips

About Us

The Marzetti Company (Nasdaq: MZTI) manufactures and sells specialty food products. Our retail brands include Marzetti® dressings and dips, New York Bakery™ garlic breads, and Sister Schubert’s® dinner rolls, in addition to exclusive license agreements for Olive Garden® dressings, Chick-fil-A® sauces and dressings, Buffalo Wild Wings® sauces, Arby’s® sauces, Subway® sauces, and Texas Roadhouse® steak sauces and frozen rolls. Our foodservice business supplies sauces, dressings, breads, and pasta to many of the top restaurant chains in the United States.

At Marzetti, our mission is to make every meal better through high-quality, flavorful food. Led by our purpose, to nourish growth with all that we do, our team members are dedicated to creating great tasting food and cultivating deep and lasting relationships.

Overview

A Sr. Food Scientist has a strong background in emulsions, flavor development and product commercialization to lead the development of salad dressings, sauces, and condiments. This role requires demonstrated technical expertise in ingredient functionality, formulation, process optimization, and functional leadership in project management. The ideal candidate will play a key role in driving new product development, improving product performance, and mentoring junior scientists while collaborating with cross-functional teams to bring new products to the market. 

 

 

We kindly request that recruitment agencies and staffing firms refrain from submitting unsolicited resumes to our company. Any resumes sent without a prior agreement and access to proper submittal into the ATS will be considered the property of The Marzetti Company, and we reserve the right to contact those candidates without any obligation to pay a fee.

Responsibilities

• Product & Process Development: 

• Lead the development of innovative salad dressings, sauces, and condiments that align with market trends, customer strategies, regulatory changes, and sustainability initiatives. 

• Optimize formulations for taste, texture, stability, nutrition, and cost-effectiveness while ensuring scalability for mass production. 

• Explore emerging ingredient technologies (e.g., next-generation emulsifiers, natural preservatives, and plant-based alternatives) to enhance product performance. 

• Technical Leadership & Expertise: 

• Serve as the technical resource on developing emulsions, flavor, use of stabilizer systems to enhance product functionality. 

• Troubleshoot complex formulation and processing challenges such as separation, viscosity inconsistencies, and flavor matching. 

• Guide formulation strategy, experimental design, technical risk assessment, and decision-making for assigned projects. 

• Provide technical leadership and mentorship to food scientists and technologists. 

• Regulatory & Quality Compliance: 

• Ensure formulations comply with applicable FDA, FSMA, food safety, labeling, and customer requirements.