On-Call/Registry Food Service Worker - Dishwasher - Weekends Only Shirley Ryan AbilityLabOn-Call/Registry Food Service Worker - Dishwasher - Weekends OnlyChicago, IllinoisAbility to read, understand and follow written and verbal instructions when preparing food, serving patients and staff and performing non-complex mathematical calculations at a level normally acquired through the completion of elementary school. Refill coffee urns, juice and milk dispensers as needed and stocks cafeteria with various food and non-food items as needed including donuts, fruit, silverware, condiments, paper products and the like.
On-Call/Registry Food Service Worker - Retail/Cashier Shirley Ryan Ability LabOn-Call/Registry Food Service Worker - Retail/CashierChicago, ILKnowledge, Skills & Abilities Required: Ability to read, understand and follow written and verbal instructions when preparing food, serving patients and staff and performing non-complex mathematical calculations at a level normally acquired through the completion of elementary school. Refill coffee urns, juice and milk dispensers as needed and stocks cafeteria with various food and non-food items as needed including donuts, fruit, silverware, condiments, paper products and the like.
On-Call/Registry Food Service Worker - Dishwasher - Weekends Only Shirley Ryan Ability LabOn-Call/Registry Food Service Worker - Dishwasher - Weekends OnlyChicago, ILKnowledge, Skills & Abilities Required: Ability to read, understand and follow written and verbal instructions when preparing food, serving patients and staff and performing non-complex mathematical calculations at a level normally acquired through the completion of elementary school. Refill coffee urns, juice and milk dispensers as needed and stocks cafeteria with various food and non-food items as needed including donuts, fruit, silverware, condiments, paper products and the like.
On-Call/Registry Food Service Worker - Sanitation Shirley Ryan Ability LabOn-Call/Registry Food Service Worker - SanitationChicago, ILKnowledge, Skills & Abilities Required: Ability to read, understand and follow written and verbal instructions when preparing food, serving patients and staff and performing non-complex mathematical calculations at a level normally acquired through the completion of elementary school. Refill coffee urns, juice and milk dispensers as needed and stocks cafeteria with various food and non-food items as needed including donuts, fruit, silverware, condiments, paper products and the like.
NewVP of Engineering & Innovation Food Automation QC Industries, LLCVP of Engineering & Innovation Food AutomationDowners Grove, ILThis executive partners with Operating Company Presidents, engineering leaders, product management teams, and commercial leaders to develop long-term technology roadmaps, guide product portfolio decisions, and identify opportunities for innovation and growth across the broader Food Processing Industries of Protein (Poultry, red meat, fish) and Processed Potatoes, Vegetables and Fruit. This role operates within a highly collaborative, matrixed environment and requires extensive interaction with leadership teams across multiple operating companies to drive strategic alignment, innovation, and technology advancement.
Regulatory Specialist Michael Page InternationalRegulatory SpecialistChicago, Illinois$90,000–$110,000 / yearFull timeThe Regulatory Specialist works closely with Food Scientists, Marketing, Procurement, Project Management, Legal, and Quality teams, while providing support to additional cross-functional teams as needed. Experience with TraceGains, ESHA Genesis or similar food labeling program, SAP, Microsoft Office suite, label review software (Dragonfly or similar), SharePoint, and knowledge of PLM system.
Director, Product Development - Edibles Green Thumb Industries IncDirector, Product Development - EdiblesChicago, IL$155,000–$170,000 / yearThis role owns the product development process end-to-end: translating product briefs into winning formulations, building and running a sensory sampling and evaluation process, vetting and qualifying new ingredients, and developing and owning product specifications that guide consistent, high-quality products. This is a GMP facility and the Employee Hygiene and Personal Effects Policy must be followed, which prohibits wearing/having false eyelashes/eyelash extensions, false/long fingernails, fingernail polish/art, hairpins, non-permanent jewelry (permanent means it can only be removed surgically), and other items that may fall off.
Principal Scientist - Liquid Product Development Newly WedsPrincipal Scientist - Liquid Product DevelopmentBroadview, IL$110,000–$125,000 / yearThis role requires deep expertise in formulation, processing (thermal/non-thermal), and shelf-life stability, combined with strong manufacturing integration, direct customer engagement, and project leadership capabilities. Serve as a recognized subject matter expert in food science, chemistry, and product development with a focus on shelf-stable liquid systems (e.g., emulsions, sauces, dressings, beverages).
Director, Product Development - Edibles Green Thumb Industries (GTI)Director, Product Development - EdiblesChicago, IL$155,000–$170,000 / yearThis role owns the product development process end-to-end: translating product briefs into winning formulations, building and running a sensory sampling and evaluation process, vetting and qualifying new ingredients, and developing and owning product specifications that guide consistent, high-quality products. This is a GMP facility and the Employee Hygiene and Personal Effects Policy must be followed, which prohibits wearing/having false eyelashes/eyelash extensions, false/long fingernails, fingernail polish/art, hairpins, non-permanent jewelry (permanent means it can only be removed surgically), and other items that may fall off.
Principal Scientist - Liquid Product Development Bryn MawrPrincipal Scientist - Liquid Product DevelopmentBroadview, IllinoisThis role requires deep expertise in formulation, processing (thermal/non-thermal), and shelf-life stability, combined with strong manufacturing integration, direct customer engagement, and project leadership capabilities. Serve as a recognized subject matter expert in food science, chemistry, and product development with a focus on shelf-stable liquid systems (e.g., emulsions, sauces, dressings, beverages).
Principal Scientist - Liquid Product Development BroadviewIL Newly Weds Foods IncPrincipal Scientist - Liquid Product Development BroadviewILBroadview, IL$110,000–$125,000 / yearThis role requires deep expertise in formulation, processing (thermal/non-thermal), and shelf-life stability, combined with strong manufacturing integration, direct customer engagement, and project leadership capabilities. Serve as a recognized subject matter expert in food science, chemistry, and product development with a focus on shelf-stable liquid systems (e.g., emulsions, sauces, dressings, beverages).
Sr Principal Scientist, R&D - Protein Chemist The Kraft Heinz CoSr Principal Scientist, R&D - Protein ChemistGlenview, IL$120,800–$151,000 / yearAs a senior research leader within our team, you will use your deep technical expertise in protein chemistry to inform product design, optimize processes, and provide strategic direction on ingredient interactions, ingredient/process interactions, and strategy around protein ingredients across the Kraft Heinz portfolio. Bachelor's with minimum 8 years relevant industry experience OR Master's with minimum 7 years relevant industry experience OR PhD with minimum 6 years of relevant industry experience in applied protein chemistry or food formulation, with a focus on dairy and/or meat proteins.
Product Development Scientist, Beverages - Dairy ImbibeProduct Development Scientist, Beverages - DairyNiles, Illinois$82,500–$100,000 / yearDemonstrated success leading formulation and commercialization of diverse beverage platforms, including high- and low-acid ready-to-drink products, ready-to-mix powders, functional beverages, and concentrates/syrups. Our state-of-the-art campus features an Innovation Center and Pilot Plant that enable us to tackle industry-wide taste and texture challenges, ensuring that our clients receive the highest quality products.
Principal Scientist Actalent IncPrincipal ScientistBartlett, IL$100,000–$150,000 / yearWe are proud to be an Engineering News-Record (ENR) Top 500 Design Firm for our engineering design services and a ClearlyRated Best of Staffing winner for both client and talent service. This role involves approximately 75% hands-on laboratory work, combined with technical leadership, patent development, customer collaboration, and team management.
Scientist, R&D - Product Dev The Kraft Heinz CoScientist, R&D - Product DevGlenview, IL$77,800–$97,300 / yearWe are seeking an exceptional individual to join one of several teams to lead product development projects across multiple brands such as our Canadian meals category working with brands such as Crave, Kraft Dinner, and Heinz Beans, or our Elevation team working on brands such as Philadelphia cream cheese, Heinz sauces & condiments, and our Away From Home business. BS in Food Science, Food Engineering, Dairy Science, Meat Science, Chemical Engineering, Biological Engineering, or related field plus a minimum of 2 years of relevant experience; or master's degree plus a minimum of 1 year of relevant experience; or PhD with no relevant experience required.
Senior Scientist, R&D - Transformation The Kraft Heinz CoSenior Scientist, R&D - TransformationGlenview, IL$89,800–$112,200 / yearExpected Experience & Required Skills: Bachelor of Science required in either a science or engineering field (e.g., Food Science, Food Engineering, Packaging, Chemical Engineering, Mechanical Engineering, Chemistry, Biochemistry, or Life Sciences) or in Library/Information Science, Knowledge Management, or a related discipline. You will strengthen R&D knowledge maturity by improving access to technical documentation, external research, reusable learnings, and emerging digital tools - accelerating innovation, reducing duplication, and enabling better decision-making.
NewMaster Data Specialist OFIMaster Data SpecialistChicago, IL$79,000–$105,000 / yearPosition Summary: Reporting to the VP Innovation, Head of NA CSC, we are seeking a detail-oriented and systems-savvy Master Data Specialist to bridge between Research & Development (R&D) food product development and Information Technology, ensuring that all ingredient data, recipes, formulations, specifications, and development documentation are accurately captured, structured, and accessible. This role supports the New Product Development (NPD) team by building and maintaining digital systems that organize critical technical information, enabling faster innovation, improved traceability, and better decision‑making across the organization.
Principal Scientist - Liquid Product Development Newly Weds Foods- CorporatePrincipal Scientist - Liquid Product DevelopmentBroadview, Illinois$110,000–$125,000 / yearThis role requires deep expertise in formulation, processing (thermal/non-thermal), and shelf-life stability, combined with strong manufacturing integration, direct customer engagement, and project leadership capabilities. Serve as a recognized subject matter expert in food science, chemistry, and product development with a focus on shelf-stable liquid systems (e.g., emulsions, sauces, dressings, beverages).
Sr Scientist, Taste Modulation ImbibeSr Scientist, Taste ModulationNiles, Illinois$95,000–$120,000 / yearThe Senior Scientist of Taste Modulation leads and helps support the team’s efforts to accomplish several different development tasks associated with new ingredient research, development, and base modulation in sugar reduction, masking, and mouthfeel space. They collaborate with other Taste Modulation team members, Flavorists, and Product Developers, and work well in a team environment, contribute ideas and hands-on assistance, lead teams and projects, and display an equal interest in product development and research.
Scientist, R&D - Product Dev Kraft HeinzScientist, R&D - Product DevGlenview, IllinoisWe are seeking an exceptional individual to join one of several teams to lead product development projects across multiple brands such as our Canadian meals category working with brands such as Crave, Kraft Dinner, and Heinz Beans, or our Elevation team working on brands such as Philadelphia cream cheese, Heinz sauces & condiments, and our Away From Home business. BS in Food Science, Food Engineering, Dairy Science, Meat Science, Chemical Engineering, Biological Engineering, or related field plus a minimum of 2 years of relevant experience; or master’s degree plus a minimum of 1 year of relevant experience; or PhD with no relevant experience.