Associate Principal Bakery Scientist

FRESH. FORWARD. FLOWERS.

Flowers Foods, Inc. (NYSE:FLO) is not just about baking; its about crafting moments of joy with every delicious bite. With 2025 sales of $5.3 billion, and as one of the leading producers of packaged bakery goods in the United States, Flowers Foods brings passion to the table. From the wholesome goodness of Natures Own and Wonder to the bold and artisanal flavors of Daves Killer Bread, the rustic goodness of Canyon Bakehouse, and the sweet delights of Tastykake, each product is a celebration of taste and quality. Beyond the oven, Flowers Foods fosters a culture that values and reflects Honesty & Integrity, Respect & Inclusion, Sustainability, Passion, and Humility. With a commitment to innovation and a recipe for success, Flowers Foods is more than a bakery - its a delightful journey into the heart of flavor and community.

Full-time employees are offered the following benefits:

• Comprehensive health and medical benefits
• 401(k) Retirement savings plan
• Professional growth and leadership training
• Paid vacation, holidays, and parental leave

Benefits may vary depending on your work location.

Bringing Home the Dough

The Associate Principal Bakery Scientist is responsible for leading and supporting development, optimization, and commercialization of innovative bakery products across the Flowers Foods portfolio. This role requires a strong understanding of baking, product development, shelf life, project management and commercialization processes. This role will be responsible for leading product development for core brands as well as private label. The Associate Principal Bakery Scientist applies advanced food science and baking technology expertise to drive product quality, consistency, cost optimization, process improvement, and innovation in alignment with business and consumer needs.

This role requires a self-driven and motivated professional who possesses solid business acumen and who is both adaptable and flexible in a fast-paced environment. The ability to proactively work on development projects while dealing with ambiguity and constant change.

Rising to the Challenge: Position Responsibilities

• Collaborate with cross functional team members to deliver/execute renovation, quality improvement and cost savings projects
• Must demonstrate ability to prioritize and successfully manage multiple projects with various degrees of complexity and scope
• Follow company strategies and ensure COGS meet project hurdles
• Conduct bench top formulation work, validate shelf life, lead R&D plant trials and start-ups to ensure successful product validation and execution
• Has strong knowledge and experience working on a range of bread, buns, and other baked products
• Experience commercializing at contract manufacturers
• Troubleshoot manufacturing inefficiencies for recently launched products
• Demonstrate ability to solve problems, identify, collect and analyze data leading to sound results
• Provide risk assessments with contingency plans and recommendations to solve challenges & mitigate risk
• In partnership with Procurement, identify/source ingredients and leverage vendor expertise in ingredient functionality/applications. Provide clear direction and project briefs to strategic vendor partners
• Understands sensory science and how to apply consumer feedback to optimize product formulations
• Present to R&D leadership and senior executives to inform of status and results of key projects
• Practice and comply with all Company policies and procedures (EEO, Harassment, Safety, Sarbanes Oxley, etc.)
• Perform other duties deemed by management to be an integral part of the job, including but not limited to fulfillment of work schedules, adherence to attendance policies, and other applicable operating rules, policies and procedures

Knead to Know: Preferred Qualifications

• At least 7+ years of bakery industry R&D experience in yeast-raised technology in Product Development, Manufacturing, and/or Operations
• At least 5+ years' significant product development and commercialization experience of baked and pressed bars
• General baking experience in breads, bagels, English muffins, laminated doughs, etc. desired
• Experience on scale-up from lab to production is required
• Travel required: up to 50+% supplier visits, plant trials and production start-ups, etc.

Additional Ingredients: Essential Job Requirements

• Bachelor's degree in food science, food engineering, baking science AND/OR at least 7 years of relevant progressive baking experience

Salary Range- 95000 -100000

We offer a competitive salary up to $100k and an excellent total rewards package. Interested job seekers who successfully complete the series of pre-screening questions and who appear to possess the basic qualifications for this position may be contacted for a telephone interview.

EEO Statement

Flowers is an Equal Opportunity Employer. Flowers encourages all qualified candidates to apply, regardless of race, color, religion, gender, gender identity or expression, sexual orientation, national origin, age, veteran status, disability status, or people of any other characteristic protected by state or federal law. The job description above outlines the general nature and level of work expected from employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications for this position. Equivalent combination of education, experience, and skills may supplement above minimum job requirements.

If you need assistance with submitting your resume due to a medical condition or disability, please send an e-mail to HR.LSFlowers@flocorp.com.