This position is responsible for optimizing existing and developing new
bakery products that will be used to build our products. The incumbent
shall have a thorough knowledge of cereal science and baking technology to
deliver products that fit design requirements. This position focuses on all
cereal ingredients, products and bakery manufacturing methods. This
individual must be able to identify resources required to develop products
and procure them. This position will include optimizing product quality via
improvements in ingredients, processing and formulation.
DUTIES AND RESPONSIBILITIES:
Develop new products and line extensions
- Improve existing products and
evaluate alternate ingredient suppliers
- Evaluate alternate processing
methodologies for improvements in products, efficiencies, yields, and
product quality. Work closely with manufacturing, purchasing, quality
assurance, marketing in a team environment to develop and launch new
and improved products.
- Identify labeling and
regulatory concerns on cereal recipe adjustments.
- Develop solutions to a wide
range of formula, processing and efficiency problems.
- Position may require up to
- Participate on project teams
for alternate suppliers, line extensions and new product development
of moderate complexity
- Maintain knowledge,
understanding and adhere to safety policies, USDA, GMP’s, QA, HACCP,
Sanitation rules and regulations, and company policies.
EDUCATION and/or EXPERIENCE:
- B.S degree in Bakery Science
or related field such as the AIB residence course, or one to three
years of experience in bakery operations (required) or food products.
- Excellent oral and written
communication skills to communicate to all levels of management.
- Strong formulation skills and
understanding of food science. Bakery or food production related
experience a must.
- Knowledge of Standard of
Identity issues and regulatory requirements.
- Knowledge of bakery
ingredient functionality and new technology developments.
- Strong knowledge of bakery
manufacturing and processing
- Knowledge of/ability to
conduct tests for evaluating wheat flour quality
- Understanding of sensory
testing and reports.
- Experience in Bakery
Operations/food manufacturing : 3 years