Senior Food Tech –
San Leandro, CA
and supports the work of R&D Technicians and Associates.
Principal Chef in the oversight of work conducted in the test kitchen.
applies, tests and evaluates products ensuring they are properly
prepared and meeting company and customer standards: simple and
efficient processes, right costs, good quality.
evaluates food products to help determinate palatability, consumer
appeal, and functionality.
recipes into the Product Development template using bakers’
recipes for adherence to cost standards and nutrition, and
reformulates recipes as needed to meet targets.
ingredients & natural functional additives, develops relationships
with strategic suppliers and prepares and maintains raw ingredient
specifications for components of products.
plant trials and product commercialization projects to ensure smooth
transition from R&D to bakery operations. Prepares appropriate
documentation as needed.
understanding of bakery capabilities: equipment, lean procedures and
with the QA department on the interpretation of laboratory analysis of
final products to ensure compliance with labeling standards, food
safety, and product consistency.
appropriate quality assurance standards and specifications, including
adherence to HACCP program, FDA requirements, USDA regulations and
third party inspections.
label accuracy for new and existing products as needed.
bakery ingredient or process issues.
conjunction with the Principal Chef leads, manages and conducts the
product development process with sales and key customers at ARYZTA’s
Newark CA, Bakery
a strong passion for food, flavors and innovation
strong teamwork skills and the ability to work in a fast paced
understanding of ARYZTA org charts and product lines
confidence in self and others; inspires and motivates others to
perform well; effectively influences actions and opinions of others;
inspires respect and trust; accepts feedback from others
respect and sensitivity for cultural differences; educates others on
the value of diversity; promotes a harassment-free environment.
people with respect; keeps commitments; inspires the trust of others;
works with integrity and ethically; upholds organizational values
readily; undertakes self-development activities; seeks increased
responsibilities; takes independent actions and calculated risks; asks
for and offers help when needed
for ways to improve and promote quality; demonstrates accuracy and
priorities, manages time, problem solves and delivers on or above
to New Product Development / BRC Guidelines / GMPs
understands and applies development methodologies.
high level of knowledge base regarding market trends and new
ingredient opportunities through attending industry seminars, trade
shows, industry periodicals, and professional technical / culinary
with ARYZTA Procurement to ensure packaging meets necessary
specification guidelines to ensure product integrity and quality are
maintained throughout the product life cycle.
and review new product start-ups once product goes into manufacturing.
be able to work in a strong team-based product development process
company confidential information
customer’s request expectations for presenting at their facilities
and/or work off-site with key suppliers on development projects
including travel out of state (which may include traveling by plane).
Coordinates and participates in raw material preparation for
samples with CR&I personnel and verifies
adherence to specifications provided.
Demonstrates expertise in CR&I equipment use and
Communicates with CR&I
technicians to accurately maintain data generated in preparation and
completion of requested samples.
Manages the planning and implementation of special projects,
customer presentations, luncheons, and off site research.
Maintaining test kitchen files
Integrating new product formulations into production in
conjunction with Project Manager
Working with CR&I Manager, Director and Technicians for
smooth development of new products for new and existing customers
High level of communication skills require
Maintaining a high level of confidentiality
Travel to participate and/or conduct customer presentations
Team oriented individual
Strong Facilitation and Project Management skillsAbility to work in a fast paced/ high pressure
Working in a fast paced environment
Working in ambiguity
Sitting at a desk, working on the computer for long periods
Standing for long periods of time during food preparation.
Working in cold or hot environments, including walking in
and out of freezers.
Working with hot equipment
Packing and Lifting boxes up to 50
Works 50% of the time in climate controlled commercial
kitchen environment; 45% of time in climate controlled plant environment of
44 -48F and 5% of time in climate controlled freezer environment of 5-15F
Working near hot environment
Working with sharp tools
Office and food manufacturing facility experience.
Highly refined organizational skills
Speaks and writes confidently and clearly
Develops and leads presentations
Excellent Computer Skills (Microsoft Office suite and
Positive attitude and work environment presence
Knows and applies development methodologies
Coach, mentor, role model
Demonstrates creativity and excitement around food and food
Ability to work under pressure
Excellent communication skills both verbal and written
BA/BS/MS program and/or equivalent professional education
experience in food-related Research and Development.
Food Manufacturing Industry Experience preferred
San Leandro, California,