Product Development Scientist II

Rich's, also known as Rich Products Corporation, is a family-owned food company dedicated to inspiring possibilities. From cakes and icings to pizza, appetizers, and specialty toppings, our products are used in homes, restaurants, and bakeries around the world. With more than 13,500 associates working globally in 100 countries and annual sales of $5.9 billion, Rich's is a global leader with a focus on everything that family makes possible.

About the role

This role will be instrumental in planning and organizing routine and non-routine research and development activities, improving the quality of existing products, and driving innovation for new products and processes. The position is part of our Toppings, Creams & Culinary Solutions (TCCS) category and is based in Buffalo, NY. Travel of up to 25% is expected.

Responsibilities

• Prepares prototype and line extension products using research laboratories, pilot plants, manufacturing facilities, and equipment.
• Plans, organizes, and completes projects of modest scope or segments of larger projects, including selecting and developing appropriate methods and designing experiments.
• Interfaces frequently with internal departments (e.g., Marketing, Purchasing, Engineering) and customers to accomplish project milestones.
• Selects and evaluates raw materials for experiments, sets up, operates, and maintains research laboratory equipment.
• Works with outside laboratories, universities, ingredient suppliers, and laboratory equipment vendors to support project activities.
• Designs and conducts complex shelf-life and storage studies, including product and package performance under various conditions, and recommends adjustments as needed.
• Performs complex measurements and statistical analyses.
• Presents results of complex experiments and recommendations to internal and external groups.
• Orders materials for producing and evaluating complex prototypes and develops solutions to technical problems of moderate scope and complexity.
• Maintains accurate, up-to-date records, laboratory notebooks, and computer databases.
• Prepares and documents all plant validation trials according to department protocols.
• Ensures the work environment is sanitary, safe, and orderly.

Requirements

• Bachelor’s Degree in Food Science, Food Engineering, or a related field with 2+ years of food product and/or process development and project management experience from concept through commercialization; OR M.S. in Food Science, Chemical Engineering, Food Engineering, Biological Engineering, or a related field with 1+ year of experience.
• Knowledge of and/or experience with UHT processing for emulsified food products.
• Experience applying advanced mathematics (e.g., statistics) and their practical applications.
• Broad understanding of food science disciplines (e.g., biochemistry, microbiology, nutrition) acquired through coursework and laboratory experience.
• Demonstrated ability to apply technical standards, principles, theories, concepts, and techniques.
• Strong verbal and written communication and presentation skills, with the ability to interact effectively at all levels of an organization.
• Ability to work in a fast-paced environment.
• Proficiency in Microsoft 365 applications (Word, PowerPoint, Excel) and intermediate to advanced proficiency in database and statistical software.
• Experience with PLM software is a plus.

Work Environment & Safety

• Research and Development laboratories are not food-allergen-free environments; individuals with severe food allergies should consider this before applying.
• Occasional exposure to Cleaning-In-Place (CIP) detergents through odor or incidental contact during routine operations.
• Exposure to food ingredients, chemicals, and cleaning agents is expected; appropriate personal protective equipment (PPE) and safety training will be provided.
• Work may occur in varying temperature environments, including refrigerated and heated areas.

Physical Requirements

• Ability to lift and carry up to 50 lbs. safely.
• Ability to stand for 6+ hours during the workday, with opportunities for sitting.
• Ability to regularly bend, stoop, crouch, and reach to access equipment, materials, and storage areas.
• Ability to work in confined spaces and at various heights, including occasional climbing of ladders and stairs.
• Ability to push, pull, and maneuver carts, bins, and equipment, including heavy items with mechanical aids when necessary.
• Manual dexterity and fine motor skills required to handle small components and operate precision instruments.
• Sensory ability to compare and distinguish differences in ingredients, materials, and products through taste, smell, touch, and visual inspection.
• Ability to follow all safety protocols, including proper lifting techniques and ergonomic practices.

Pay

Annual range: $78,941.00 - $106,803.00.

Benefits

• Competitive compensation.
• Health & financial benefits.
• Paid time off.
• Parental leave.
• Family planning support.
• Flexible work policy.
• Associate resource groups.
• Volunteering & community impact opportunities.
• Holiday gatherings.
• In-house taste tests.