Sabra makes America’s most iconic and beloved hummus and a delicious range of plant-based dips and spreads. We are dedicated to uniting and delighting the world around planet-positive food.

Sabra was founded in 1986 in Astoria, Queens and is headquartered in White Plains, New York. Sabra’s 500 team members proudly produce hummus in Chesterfield County, Virginia, taking great care to ensure the highest-quality hummus is ready to go home with you. From party time to snack time, Sabra is always a feel-good food.

Sustainability is in our roots. Sabra hummus is made with chickpeas grown on family-farms in the Pacific Northwest. The chickpea is not only a nutritional powerhouse but an agricultural treasure, pulling nitrogen from the atmosphere and depositing nutrients into the soil for future crops to consume, making the world a better place one chickpea at a time. Our commitment to the planet drives the ingredients we source, the products we produce, the choices we make and the way we engage with one another and with our community.

People are at the core of how we grow and create value; leading with diversity, equity and inclusion contributes directly to our shared success.We are always looking for talented people who share our passion for nourishing our bodies, our souls, and our communities. If you are interested in learning more about career opportunities at Sabra, visit our career site.

Dip into this role:

• As a PD III - Independently design and conduct bench-top and pilot plant trials during the product development process to validate and support current products and create new ones. 
• Scope and ensure product scale up from culinary standard to lab prototype to pilot plant to commercialization, developing commercial specifications and translating benchtop and pilot plant formulas to production formulas.
• Understand and actioning technical disclosures in patent literature, actively participate in protection of intellectual assets within the scope of a project.
• Strong knowledge of other technical disciplines including: packaging, engineering, nutrition, and quality control and ability to apply basic principles from these disciplines to formulation work
• Seek out novel ingredients that could provide a competitive advantage with existing, new, and emerging vendors.
• Anticipate impact of formulation on innovation/product P&L and adjusts development to fit P&L needs. Ensures that budget and P&L metrics are delivered for projects.
• Uses market metrics to drive development. Understands and links business strategy with development activities
• Design and execute shelf life studies on complex new and existing products and able to adapt new methodologies to those studies
• Define, plan, design, execute and deliver on various cross-functional projects, which includes contributing to ideation, reviewing and identifying new projects, developing, implementing and executing technical plans, collecting and analyzing data, communicating results and project status, generating reports and making presentations
• Train, coach, mentor, and support interns and Technicians
• Influence projects based upon new technologies and trends and demonstrate a desire for continuous learning around best practices and new trends.

Recipe for success:

• BS degree (Food Science, Dairy Science Food Engineering, Chemical Engineering, Culinary Science) required. MS or PHD degree is a plus for a PD III.
• 6 years of food industry experience required, plant based food is preferred
• Background in product development and commercialization of food products is required. Experience in Ready to Eat refrigerated foods strongly preferred.
• Strong working knowledge of interaction of process and formulation. Able to anticipate issues to food quality based upon process.
• Experience working in manufacturing environment.
• Technical depth in food science, ingredient interactions, and impact of processing with strong history or application in food development. Culinary training preferred.
• CoManufacturing experience strongly preferred.
• Proven track record of anticipating and solving key formulation issues applying knowledge of food science principles.
• Depth of knowledge of interaction of process and formulation
• Advanced experience managing data using research tools and statistical analysis, and experimental design
• Strong communication skills (oral and written) demonstrated through effective communication to multiple levels within an organization
• Ability to anticipate and solve food safety issues during the food formulation process, demonstrated understanding of GMP’s
• Ability to utilize consumer and market data to identify market opportunities and utilize consumer and sensory testing to improve existing products or create new products
• Some travel up to 20% may be required with this job. International travel may be required.

We celebrate an inclusive environment and provide equal opportunity for development and advancement. As an equal opportunity employer, all qualified applicants will receive consideration for employment without regard to race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, genetic information, marital status, amnesty, status as a covered veteran or uniform service member, or any other protected characteristic under applicable federal, state and/or local law.