Food Technologist - Bakery Science –
Northbrook, IL
Job Number: nest-00019311
Pizza
Product Development
Northbrook IL
Relocation: Availability of relocation assistance for this position
is yet to be determined.
POSITION SUMMARY:
Food Technologist is an experienced professional in product development,
responsible for initiating, planning and executing projects in the area of
baking formulation and process development. The Food Technologist works
closely with other members of the research, product development, and
quality community including interaction with senior members of the
organization. Candidate will regularly interface with other departments,
acting as a key technological resource. Assuming a leadership role for
complex technical projects, skills are honed through on-the-job experiences
and assignments that provide exposure to the business categories, suppliers
and the manufacturing network of the Nestlé Pizza Division. In addition,
assignments are geared to train individuals on methods, resources and
systems that R&D uses to complete projects.
PRIMARY RESPONSIBILITIES:
- Develops project objectives and strategies in response to business
initiatives.
- Conducts analysis of results and translates into actionable
recommendations.
- Plans and organizes plant trials and consumer tests
- Understand, create, implement and modify product specifications,
operating techniques and procedures
- Acts as a key member of cross-functional teams, providing technical
bakery expertise and appropriate linkages back to the RDQ community.
- Work with Operations to develop financially viable capital requests
- Actively participate as a member of plant start-ups teams
- Assess new/unique bakery ingredients or to find new uses for old
ingredients
- Effectively network with other technical areas in formulating new bakery
products/processes and solve technical problems
- Map best practices in existing processes, cost optimize and add value to
products
- Acts as resource and mentor to junior members of department, with
possible supervision of an intern or coop.
Qualifications:
BS, MS or PhD in Food Science/Engineering, Bakery Science or related field
Minimum 5 years food industry experience
2 years bakery product development experience
Candidates must demonstrate:
- Advanced analytical skill, technical competence, and initiative
- Systematic approach to problem solving and business
- Proven effectiveness in team leadership, excellent communication and
interpersonal skills
- Ability to lead multiple projects simultaneously, meet deadlines, and
deal effectively with a people from varying functions and levels
- Leadership skills, insightful technical judgment, creative judgment and a
sincere interest in R&D
- Ability to plans and execute projects with a high degree of autonomy.
Competency Guidelines:
Equipment
- Extensive knowledge of bakery equipment used on a daily basis.
- Basic familiarity with equipment used outside category
- Ability to understand equipment, control strategies, and lay out basic
processes
Specifications
- Ability to negotiate with vendorsŘ regarding technical
information
- Good comprehension of process control capabilities
Food Science and Engineering
- Thorough knowledge of the interrelationship of product, process and
packaging
- Thorough knowledge of ingredient functionality impact on physical,
chemical, stability, rheology attributes in dough and bakery products
- Basic knowledge of proteins,carbohydrates,
hydrocolloids, and lipids functionality
- Thorough knowledge of product forms; emulsions; dispersions, foams
- Basic understanding of unit operations and engineering principles
- Ability to plan and design well thought out testing procedures and
anticipate next steps and potential problems
- Basic knowledge of key processes (mixing, emulsification, dispersion,
conveyance, pasteurization, concentration, separation, hydration)
Apply
Here
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