Frozen Dough Scientist: From Lab to Launch

CSG Talent; Atlanta (GA); On-site; USD 90,000 - 120,000; Full time

Job summary

CSG Talent is seeking an experienced Food Scientist to join a commercial bakery environment focused on frozen and pre-proofed dough products. The role covers full product development from formulation and lab trials to scale-up and commercialization.

The candidate will work across straight-dough and laminated-dough applications, including croissants and Danish pastries, with emphasis on shelf-life, storage, and process optimization across lab and plant settings.

Qualifications

• Bachelor's degree in Food Science, Bakery Science, or Cereal Science required.
• 5–10 years of relevant commercial experience in frozen dough/manufacturing.
• Experience bringing dough products from development to production.
• Strong formulation experience across straight and laminated doughs.
• Experience with frozen shelf-life and stability studies.

Responsibilities

• Lead frozen and pre-proofed dough development from concept to commercial launch.
• Develop formulations for straight and laminated doughs.
• Plan shelf-life protocols and test storage conditions.
• Organize plant trials, start-ups, and process validation.
• Provide cross-functional support with Operations, Quality, Supply Chain, Engineering and Sales.
• Maintain documentation and ensure allergen control.

Skills

Formulation

Lab trials

Scale-up

Data analysis

Project management

Documentation

Education

Bachelor's degree in Food Science/Bakery/Cereal Science

Job description

CSG Talent is seeking an experienced Food Scientist to join a commercial bakery environment focused on frozen and pre-proofed dough products. The role covers full product development from formulation and lab trials to scale-up and commercialization.

The candidate will work across straight-dough and laminated-dough applications, including croissants and Danish pastries, with emphasis on shelf-life, storage, and process optimization across lab and plant settings.