One Haus Hospitality

Position Overview

The Food Science Manager is responsible for product development, commercialization, regulatory compliance, and shelf-life validation across all commissary-produced items. This role bridges culinary creativity with scientific rigor, ensuring products maintain quality, safety, and consistency from concept through distribution.

Key Responsibilities

Product Development & Commercialization

• Partner with culinary teams to translate recipes into scalable production formulas.
• Develop new prepared foods, sauces, soups, seafood items, and baked goods.
• Optimize existing products for shelf life, yield, and operational efficiency.
• Standardize recipes into batch sheets, specifications, and production processes.
• Lead trials, pilot runs, and production validation.

Shelf-Life & Product Stability

• Design and execute shelf-life testing (real-time and accelerated).
• Monitor key quality indicators (pH, water activity, moisture, temperature, packaging).
• Establish use-by and sell-by dating.
• Recommend packaging solutions including vacuum and MAP.
• Investigate spoilage or quality issues through root cause analysis.

Regulatory & Food Safety

• Ensure compliance with FDA, USDA, and FSMA standards.
• Support HACCP development and validation.
• Review ingredient specifications, labeling, allergens, and nutritional data.
• Maintain documentation, traceability, and audit readiness.
• Support third-party audits and inspections.

Production Support & Optimization

• Support scale-up and first production runs.
• Troubleshoot production challenges and quality issues.
• Analyze data to improve efficiency and reduce waste.
• Maintain technical documentation and product specifications.

Cross-Functional Collaboration

• Partner with Procurement on ingredient sourcing and cost optimization.
• Support store teams with product performance.
• Collaborate with Marketing on product launches.
• Train teams on food safety and production standards.

Qualifications

• Bachelor’s in Food Science or related field (Master’s preferred)
• 3–5+ years in product development or food manufacturing
• Strong knowledge of RTE and refrigerated food safety
• Experience with shelf-life validation and HACCP
• Experience scaling chef-driven products

Preferred

• PCQI Certification
• Experience with seafood, prepared foods, or bakery
• Knowledge of MAP and vacuum packaging
• Exposure to SQF, BRC, or GFSI standards