Senior Scientist I (Laminated Dough)

Sara Lee Corporation is a global manufacturer and marketer of high-quality, brand-name products for consumers throughout the world. The Corporation has operations in 58 countries and markets branded products in nearly 200 nations. Sara Lee Corporation employs 137,000 people worldwide.Each and every day, Sara Lee (NYSE: SLE) delights millions of consumers and customers around the world.  The company has one of the world's best-loved and leading portfolios with its innovative and trusted food, beverage, household and body care brands, including Ambi Pur, Ball Park, Douwe Egberts, Hillshire Farm, Jimmy Dean, Kiwi, Sanex, Sara Lee, and Senseo.  Collectively, these brands generate more than $12 billion in annual net sales covering approximately 200 countries.  The Sara Lee community consists of 48,000 employees worldwide.Position Summary:Experienced professional who provides technical leadership in product development and ingredient technology. Position contributes to the attainment of business objectives through the application of advanced specialized, technical knowledge. Serves as a technical mentor and resource to colleagues and management. Position has deep technical understanding of processes and quality improvement and cost savings initiatives and ingredient functionality. Responsible for project management on new products/processes. Essential Duties and Responsibilities; Lead technical support for new product and ingredient projects. Plan, research, organize, and implement project work. Lead projects from concept to completion. Interact and communicate with team members from various functions i.e., Supply Chain, Procurement, Marketing, Regulatory, Finance, Engineering, Co-Pack and Legal. Solve technical hurdles and issues as they relate to product and processes. Communicate project status and findings to Senior management. Act and is recognized as an expert in the field. Manage technology innovation. Identify opportunities to drive business growth via new and improved technologies. Leverage vendor base as a resource network for new technologies and applications. Use publications and patent information to identify new opportunities for business growth. Remain current in understanding new technologies and products that could be used for current and new business opportunities. Build collaborative relationships with current and new vendor based. Assist Procurement and Supply Chain in resolving ingredient and product issues. Find alternatives to discontinued or unavailable ingredients, resolve issues with ingredient specification and address ingredient functionality problems. Actively seeks to enhance technical skills through project experience, seminars, professional meetings, training and additional course work. Responsible for developing accurate formal specifications (bill of materials), process routings and raw material, in-process and finished product specifications. Other duties as needed and/or assigned. BS required in Food science, Engineering or related scientific discipline; MS/PhD a plus. 8+ years in bakery/laminated dough preferred or other food/beverage relevant experience. Demonstrated knowledge and expertise in ingredient technology, food science and food processing required. Demonstrated project management skills. Demonstrated technical competency through strong written and communication skills.