Director Baking Research and Development of Specialty Products (Manufacturing)
Purpose-Develop new recipes
for commercial baking scaling to go to market. Some Baking Food Science
Responsibilities-Partner with R&D through the
commercialization process to better execute new product development.
with Production and Maintenance.
Observe and analyze
manufacturing processes, setups, and equipment functionality to identify issues
or product improvement opportunities.
- Serve as liaison with Production, Maintenance and
R&D functions to make recommendations for resolution and modifications
in incremental continuous quality improvement on product and process.
Assure that all
necessary quality checks are conducted for commercialization within Quality and
GMP guidelines, monitor scheduled versus actual production rate.
Meet with other
team department representatives to ensure efficiency and commercialization plan.
Complete all necessary
reports and paperwork. Maintain clean, safe and efficient work areas at all
times and follow GMP’s.
Oversee tasks as
designated for implementation and maintenance of the SQF Food Safety systems.
- Being a proven solution generator and not
satisfied with status quo.
Baking Research and Development, Thorough knowledge of processes and equipment
utilized in high volume commercial baking.
and communication skills with ability to interact effectively with all levels
of staff and maintain positive employee relations. Ability to adapt quickly to
changing instructions and situations.
cookies, sweet rolls, buns and other confection products.
including Word, Excel and Outlook. Excellent problem-solving/troubleshooting
attendance with a strong record of reliability for achieving goals.
Must be able to
communicate in English (read, write and converse) in order to receive written
and verbal job and safety instructions, comprehend hazardous material labeling,
follow production schedule, and prepare graphs, weights and other production
reports as required.
Spanish is a plus.