The Food Scientist II is responsible for leading new product development and continuous improvement initiatives for the plant-based food category, with a focus on tofu products. This role manages projects from concept through commercialization, collaborates with cross-functional teams and external partners, oversees quality and manufacturing process improvements, and drives innovation to deliver safe, high-quality, and cost-effective products that meet consumer and business needs. The position also supports supplier and co-packer development, monitors market trends, and applies food science expertise to enhance product performance and operational excellence. Job responsibilities may include but are not limited to: • Manage new product development from concept through commercialization for Plant based food category, with a focus on tofu. • Provide product excellence management from manufacturing process improvement and co-packing products as assigned. • Maintain development and maintenance of QMS for assigned products. • Lead process improvement for quality and cost reduction; troubleshoot for product quality and productivity; monitor product quality and improvement of co-packing and import items in the areas needed. • Research and identify new materials, suppliers, and co-packers for new projects and existing product lines. • Work with vendors, process engineers, food scientists, packaging engineers, R&D chefs and marketing specialists to understand available technology and provide ideas, solutions, and alternatives to meet food safety, quality, costs, and customer requirements. • Identify prospective co-packers as needed for NPD project assigned, conduct scale-up testing and launch products working cross-functionally. • Provide update of progress and status of all formal R&D projects by utilizing project management skill sets in line with NPD process. • Maintain awareness of market trends and comparative products from all major retailers/competitors and recommend product development ideas in line with those trends and coordinate interdepartmental activities. • Apply a wide range of food science and technology, microbiology and chemistry knowledge to identify the root-causes of product defects and propose preventive actions. • Assist with special project assignments as needed. Skills / Qualifications: • B.S degree in food science/food technology or similar is required. • Minimum 7 years of relevant work experience in a food manufacturing company. Plant based food or tofu industrial experience preferred. • Knowledge and experience working with vendors for new ingredient/alternate supplier sourcing. • Experience in food product development and commercialization, with experience in processing and process flow design. • Food packaging application experience a plus. • Proficiency in MS Office and strong verbal and written communication skills • Experience with NPD process a plus. • Self-directed with the ability to work independently as well as with cross-functional groups. • Bilingual in Korean a plus. • This is a full-time, on-site position located at our Fullerton location. Remote or hybrid work options are not available. Pay Range: $80,000 - $85,000 per year We offer competitive pay and benefits package, including health (~80% company paid) for employee and dependents, dental, vision, life insurance, long-term disability, company match 401K plan, generous PTO, and company holidays.