Sr Food Technologist – Cake – Philadelphia, PA
· Job ID:
· Major:Food Science
· Salary:Not Specified Why?
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.
•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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