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Sr Food Technologist – Cake –
Philadelphia, PA
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Job ID: ·
Date:05/10/2010 ·
Location:Philadelphia ·
State:Pennsylvania ·
Degree:B.S./B.A. ·
Major:Food Science ·
Salary:Not Specified
Why?
Job Types: Food
Technol/Scientists Job Description Hostess Brands Corporation is
one of the largest wholesale bakers and distributors of fresh delivered bread
and snack cakes in the United States. We are the maker of the breads and
cakes that have treated America for over a century – Twinkies, Ding Dongs,
HoHos, Sno Balls, Donettes, WonderBread, Hostess Fruit Pies, Dolly Madison,
and many more. Recently we launched Nature’s Pride, a 100-percent
all-natural, no preservatives, line of premium and traditional breads. The
company operates 38 bakeries throughout the United States and employs
approximately 21,000 people. Known for our outstanding brands and product
quality, the employees of Hostess Brands deliver the products you love to the
stores you like to shop on approximately 6,000 delivery routes. Hostess is
based in Dallas (Irving), Texas. Hostess also has 640 bakery outlet stores.
You can learn more about our company online at www.hostessbrands.com. Senior
Food Technologist – Cake, Philadelphia, PA The
position supports the marketing/R&D initiatives through product and
process development. The successful candidate has strong baked goods
formulation ability, can operate independently and work well with various
cross-functional teams in the organization. The individual must have strong
project management skills maintaining data recording keeping throughout the
process. The individual must be highly organized and maintain a high level of
professionalism, tact and confidentiality with proprietary information.
Passion for Wonder® and Hostess® brands a plus. •Will
report to the Director of Cake Innovation. •Demonstrates
independent ability to perform all bench and pilot activities as well as
instructs lower level technicians in their support roles as required. •Develops
proposals for project management objectives including time and cost
projections. Provides written and group presentations for progress reporting
and activity adjustments. •Independently
suggests and performs changes to formulas and operations on bench, pilot and
plant operations levels as required to meet new objectives, and evaluates
variable relationships in qualitative and quantitative terms. •Provides
independent formula and process changes and prepares formulas and weigh
sheets for moderate to complex – innovative product developments as required
by business objectives. •Independently
proposes new ideas, formula and process changes utilizing existing
ingredients &/or process equipment in new combinations and/or operational
modes. •Teams
with other departments (Marketing, Operations, Finance, etc.) to provide
technical leadership and support as member of New Product/ Project Team. •Provides
written and oral reports to supervision and higher management levels
regarding both tactical plans and achievements. •Independently
interacts with plant operations personnel in the set up and performance of
plant trials to mimic pilot conditions &/or validate results via
repetitive performances. •Independently
provides performance of physical measurements on products using standard
tools and devices, per training program. Evaluates and procures new measurement
and evaluation tools as required to achieve optimized results. •Interacts
with vendors and suppliers procuring and/or developing new ingredients and/or
equipment in support of innovation development. •Independently
confers with outside vendors aligning resources to meet task objectives. •Travels
as needed (up to 40%) to bakeries to troubleshoot optimize and/or validate
bench formulas. Travels as needed to bakeries to produce samples for
marketing needs; e.g.: sensory, sell-in or photo shoot. Travels as needed to
bakeries to launch product roll outs. REQUIREMENTS
•Bachelor’s
degree in Food Science is required, and a Master’s degree is preferred. •Must
be proficient in Microsoft Office products, SAP, Genesis, and CSIMS
preferred. •Must
have 10 or more years in food industry plant and/or R&D environment with
knowledge of commercial baking equipment. •Works
well with the operations cross-functional team. •Self-starter
that needs little to no direction once the objectives have been established. •Excellent
data collection and dissemination skills required. •Strong
organizational and time management skills. •Must
have excellent interpersonal and communication skills. •Must
be very detail orientated with attention to detail and accuracy. |
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