Scientist - Bakery - Snacks

New York, NY

Posted: 06/21/2019 Industry: Laboratory - Food & Beverage Job Number: 289.19TS Pay Rate: 90,000 - 110,000

Scientist – Bakery – Snacks

The Scientist is responsible for the coordination and execution of product development efforts for Bakery initiatives, encompassing fresh bread, buns, rolls, frozen cakes and puff pastry.  This includes new products, line extensions, cost savings, alternate supplier and quality improvements.  Incumbent is responsible for ensuring that objectives, budget and timelines are met.  This position is a hands-on individual contributor position.

The Scientist responds resourcefully to new demands and challenges throughout the product development & commercialization process (including bench, pilot plant, and plant trials to create prototypes for consumer testing, etc.) and implements best practices.  The incumbent must demonstrate strong interpersonal skills and the ability to influence decisions within the cross functional team (Marketing, Operations, Engineering, Manufacturing, QA, Process Development and Package Development) and externally with partners (suppliers, company’s Subject Matter Experts, R&D houses, co-manufacturers).  The Scientist is expected to possess and demonstrate a solid understanding of food science, the business, operations and the commercialization processes.  The Scientist’s approach should include a practical application and modification of existing products / new technologies or the identification and innovative creation of new and unique product which achieve business goals.  The Scientist provides technical specifications and support to assure smooth rollouts of new products and processes during plant start-ups.  This includes the provision of comprehensive process documentation to enable smooth commercialization and training of plant personnel.  The Scientist must support an environment that fosters innovation and calculated risk taking.

Primary Responsibilities:

  • Leads the identification, assessment and validation of formulations from benchtop through commercialization. This includes managing the financial aspects of product development including ingredient costs for plant trials
  • Ensures all proper documentation is done accurately and on schedule
  • Conducts and leads assessment and capability studies, product startups / commercialization and provides on-site support to Plant Operations for new products, productivity and quality programs
  • Fosters an innovation culture in company by continually introducing new ideas and product concepts for new products, quality improvements, and productivity
  • Creates, designs, supervises the development of new experimental protocols / best practices required to validate product concepts and prototypes
  • Independently directs the activities of outside vendors including ingredients and services

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Tamra Sanders at tsanders@cps4jobs.com.

JO:  289.19TS
#LI-TS1

Requirements:

  • Bachelor of Science degree required, Food Science, Bakery Science, Food Process Engineering, or Chemical Engineering degree with Product Development/Baking emphasis; preferably someone who has successfully commercialized baked products in the market
  • Minimum of 2 years of related experience with a consumer packed goods background; experience with bread baking unit operations is preferred. Experience in rolls, artisan breads, yeast leavened doughs is also relevant
  • Excellent analytical skills, strong attention to detail, good communication and interpersonal skills
  • Ability to handle and lead multiple projects at any given time in a team environment
  • Passion for food science, product development and consumers as it relates to innovation for new products, line extensions, and cost savings opportunities. Ability to think beyond his or her own (R&D) function to consider the organization holistically
  • Ability to think beyond his or her own (R&D) function to consider the organization holistically
  • Ability to interact and communicate effectively with Senior Management as well as Plant Management
  • Must be a good problem solver; able to identify, interpret and analyze the correct data, and provide detailed direction to development projects
  • Active knowledge and understanding in areas beyond Product Development including Process and Packaging Development, QA, Project Engineering and thorough understanding of Marketing needs and financial hurdles
  • Sustain a high level of competence and professionalism in a dynamic business environment
  • Easily adapts to changing priorities
  • Up to 40% travel

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Tamra Sanders at tsanders@cps4jobs.com.

JO:  289.19TS
#LI-TS1

 

Tamra Sanders
Sr. Technical Recruiter

Tamra Sanders

Sr. Technical Recruiter/Food and Beverage 

Specialties: All Food and Beverage Industries positions including: Product Development, Research, Sensory, Nutrition, Culinary, Flavorist, Applications, Analytical, Regulatory, Quality Assurance, Technical Service, Ingredients, and B2B Ingredient Sales.

Experience: I have 10+ years of experience in recruiting and the last 5 years in Food and Beverage. I partner with small and big Food and Beverage companies (CPG and Ingredient) throughout the US helping them secure GREAT employees.

 

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