The Planet Group
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This role is is responsible for supporting the creation & design of value-added bread products, both branded and private label. This position provides technical R&D support for process or product improvement projects, including cost savings projects, and new processing and/or ingredient technologies.
KEY RESPONSIBILITIES (ESSENTIAL JOB FUNCTIONS):
This position is responsible for the day-to-day activities required to support product and process initiatives. This position will:
Requirements
EDUCATION & EXPERIENCE:
Physical Demands: The employee is regularly required to stand, walk, use hands, reach, and occasionally sit, climb, stoop, kneel, crawl, and talk or hear. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 70 pounds. Specific vision abilities required include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with di
SR R&D Scientist - Bakery
2201 Southbranch Blvd Oak Creek, WI 53154 US
Posted: 08/22/2024
2024-08-22
2024-10-10
Employment Type:
Direct Hire/Perm
Job Category: Scientific
Job Number: 620753
Country: United States
Is job remote?: No
Job Description
This role is is responsible for supporting the creation & design of value-added bread products, both branded and private label. This position provides technical R&D support for process or product improvement projects, including cost savings projects, and new processing and/or ingredient technologies.
KEY RESPONSIBILITIES (ESSENTIAL JOB FUNCTIONS):
This position is responsible for the day-to-day activities required to support product and process initiatives. This position will:
- Provide hands on technical support and management for new product launches, product changes and cost savings.
- Work with Operations and Quality to ensure high quality products are translated from the bench to production in an efficient and safe manner.
- Conduct plant trials and drive technical expertise in product through understanding equipment capabilities.
- Acts as the technical liaison between Marketing, Sales, R&D, QA and operations for new product launches, product changes and cost savings.
- Maintains safe and clean working environment by enforcing procedures, rules, and regulations.
- Conducts plant trials and first production runs to ensure a smooth transition to the commercialization of an approved lab prototype:
- Trial preparation and gathering of ingredients, pre-scales, and packaging.
- Lead pre/post-trial meetings.
- Gather unbiased and accurate data, data analysis and sample collection. Preparation of trial reports.
- Identify, report, and make recommendations on improvements during trials and feasibility to create efficiencies and minimize loss.
- Achieve manufacturing feasibility and efficiency, product safety and product quality.
- Solves technological problems, presents opportunities and solutions to the team, and implements solutions for formulation and processing issues
- Liaise with ingredient and equipment suppliers to reduce costs and/or reformulate.
- Support operations and procurement in the testing of alternative ingredients due to supply issues and for cost saving initiatives.
- Works to maximize the use of existing recipes to optimize plant efficiencies and reduce waste. Adjusts batch sizes of recipes to optimize ease of manufacture and reduce material waste.
- Leads multiple projects at the same time. Responsible for ensuring product activities are delivered to project timelines and effectively prioritizes tasks to meet deliverables.
- Leads or assists product formulation and reformulation and creation of culinary concepts and prototypes, when required.
- Conducts sensory assessments and prepares sensory reports for product assessments and approvals to standardize sensory practices and protocol.
- Provides and supports technical recommendations on future product capability based on assessing equipment and technology options.
- Communicates clearly and effectively to all key stakeholders at various levels of business. Keeps key stakeholders informed when issues arise.
- Packs and ships samples as required to customers and stakeholders.
- Other duties as assigned.
- Travel required: 20% of the time
- Specifically, but not limited to within North America (USA & Canada).
- Some weekend and/or hours outside regular operating hours may be required.
Requirements
EDUCATION & EXPERIENCE:
- Degree in Food Science, Engineering or Science from a recognized University, or a diploma in Baking or Culinary Arts from a recognized College
- Certified Master Baker preferred.
- Experience in sensory evaluation.
- 3-4 years of experience in bakery manufacturing, preferably in R&D. Experience with industrial bakery equipment for yeast raised products, breads, rolls or chemically leavened products and with formulating bakery products and associated ingredient functionality.
- 5 years of related experience in manufacturing, product development or quality within the food industry.
- Proven leadership abilities, with an outstanding communications and interpersonal skills.
- Excellent organizational and time management skills.
- Solid problem solving and decision-making skills, sense of urgency, attention to detail, organization, ability to execute multiple tasks and meeting deadlines.
- A positive, “can do” attitude and team oriented.
- Thorough knowledge of bakery equipment and processing techniques in baking. Understanding of baking equipment and its influences on food quality and food safety.
- Strong technical background in ingredient functionality as it relates to bakery products and through knowledge of impact of ingredients on manufacturing.
- Thorough knowledge of plant practices and regulations with respect to HACCP, SOP's and GMPs.
- Proactive, curious and willingness to investigate issues. Willingness to learn and share knowledge.
- Works well with a cross functional team.
- Engagement with employees in the plant is required but some work will be in an office environment.
- Must be willing/able to perform duties and responsibilities in a food manufacturing environment, adhering to all required food safety protocols.
- Safely work independently and around others by following all required site procedures.
- Ability to stand for 8-10 hours when required
- Ability to walk on flat and uneven surfaces.
- Ability to walk up and down stairs
- Ability to work in a normal bakery atmosphere and the situations it may expose such as loud noises, strong smells, and dust/flour.
- Able to hear; must be alert to sounds of machinery malfunctions; hear alarms and emergency announcements.
Physical Demands: The employee is regularly required to stand, walk, use hands, reach, and occasionally sit, climb, stoop, kneel, crawl, and talk or hear. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 70 pounds. Specific vision abilities required include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with di
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