Sr. Scientist / Principal Scientist in Chicago IL

CPS, Inc. (Food & Beverage Division)
Sr. Scientist / Principal Scientist
Job ID: 
Chicago IL
Not Specified
Job Types:
Food Technol/Scientist
Employment Type:
Full Time

Sr. Scientist / Principal Scientist

The Senior or Principal Scientist will design and initiate research to improve existing products, enhance scientific processes or discover new products within the spice category.  The individual will lead problem solving projects which support and investigate prototype development, analytical method validation and ingredient interactions to facilitate product and process development.

Essential Functions:

  • Directs a multi-project development portfolio and makes strong technical and strategic contributions to research and development project teams
  • Serves as the leading specialist in the fundamental sciences pertinent to food technology, product development and application
  • Provides exceptional productivity in assigned business role
  • Locates, interprets and analyzes technical information from multiple sources to relate impact on business performance
  • Plays a major role in transfer of information and technology to manufacturing and quality assurance groups located in the production facilities
  • Demonstrates a broader scope of technical knowledge and a greater understanding of core expertise than a Principal Scientist
  • Recommends innovative technologies and approaches to support core products, product improvements and/or line extensions
  • The Principal will oversee staff performance reviews and provides technical guidance in                                                                    Technical Qualifications:
  • Requires a BS Degree in Food Science, Culinary Science, Biology, Chemistry or related field
  • Minimum six years of related experience and/or training
  • Strong communication, interpersonal skills and general knowledge in Adobe applications, MS Office, AS400 and Lotus Notes
  • Bench scientist with proficient lab skills
  • Chemistry background – familiarity with HPLC and gas chromatography a plus
  • Sensory skills – minimal allergies, dietary restrictions, food/heat sensitivities
  • Seasoning formulation and/or spice processing experience
  • Trouble shooting, problem solving skills

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Mary Harris-Rigas at

JO:  676.22MH

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