Description: Description: C:\Users\pmgray.AD\Documents\FoodHACCP\indexcopynews_files\title2.gif


Food Technologist - Minneapolis, MN




Quality Control  


Food Technologist
Smell the warmth and taste the goodness! Start your career at New French Bakery! Be part of an exciting, growing company where your contributions will continue our industry leading expertise!
We have a fast-paced, fun environment where your team members will share your passion for the art of making fantastic product.
As a Food Technologist, you will be responsible for researching, developing, and launching new products. You will respond to company initiatives and customer needs by driving new products which align with industry and consumer trends, as well as working in a bakery environment you will understand the manufacturing capabilities and the new product commercialization process. Cross functionally collaborate to meet company goals and objectives and offer leadership in the product development area.

Job duties include:
Researching current consumer markets and latest technologies to develop new product concepts utilizing trade show events, industry and related journals
Coordinating launches of new products or running trials alongside/together with commercialization team
Undertaking long-term projects with other departments, e.g. reducing waste by improving efficiency
Working on packaging innovation and technology
Modifying existing products and processes and developing new ones document and train on product/process specifications
Make product samples for shelf life trials, sales and marketing, and customer presentations
Support production tasks related to product and packaging samples, process testing, shelf life trials, customer visits, and scale-up runs
Analyze competitors' products
Receive and maintain ingredients and packaging samples in orderly manner
Properly documents activities to include process times, temps, specifications and photos to properly so process can be replicated during commercialization

Position Requirements

BS in Food Science/related field or 3 years prior experience in bakery operations in an R&D Role
Understanding of food safety/Quality standards and FDA regulations
Proficiency with Microsoft Office programs (i.e. Excel, Word and PowerPoint)
Knowledge of basic bakery equipment (i.e. scale, mixing, forming equipment, and other bakery equipment)
Strong interpersonal and communication skills (i.e. oral and written)
Strong organization, documentation and project management skills
Ability to climb stairs and lift a minimum of 50 lbs.
Must be able to work in a production area which includes noise, equipment moving, sharp utensils, wet, hot and cold
Ability to travel as required: startups, trade shows, seminars, customer visits or equipment trails
Preferred but not Essential:
AIB certification or related certification in sweet goods
Proficiency in genesis nutrition program or related systems
Microsoft Great Plains, Navision ERP or related experience
Experience in bread manufacturing
Sweet good product development knowledge and experience


New French Bakery - Kasota  

About the Organization

We are a relationship-based company. Our people are as much a part of our offering as our products. We value an entrepreneurial and industrious approach to work. We encourage creativity. Integrity and loyalty are hallmarks of our company and the way we do business. These values differentiate us from other bakeries, foster sustainable growth and provide a strong foundation for our company.

We have built our reputation on our ability to consistently deliver the highest quality, all-natural Artisan breads for over ten years. We pride ourselves on being able to deliver a very high level of service that supports our products. To maintain these high standards, we hire the best people and train them in our craft.

New French Bakery participates in eVerify.  

Upload Document

None Specified 



This position is currently accepting applications.

Apply Now



Main Page

Description: Description: setstats Copyright (C) All rights reserved under

If you have any comments, please send your email to