Manager – Baking Scientist

Manager – Baking Scientist

Requirements

• Bachelor’s degree in Baking Science, Food Science, Food Technology, Chemistry, Biology, or Culinary Arts from an accredited 4-year college or equivalent relevant experience required.
• 10 years of progressively responsible experience in R&D, Food Science, New product development, or Quality Assurance required.

Responsibilities

• Manage scale up trials of products and work closely with Production leaders to train on process.
• Manages and tracks all New Product Development, Continuous Improvement, and Sourcing projects at once, while ensuring deadlines are met.
• Manage and work in collaboration with Engineering team on production line design, equipment testing, factory acceptance testing, and site acceptance testing.
• Develop new recipes for International markets and lead the scale up production to painting the world orange.
• Partner with marketing and consumer research to co-create the innovation/renovation pipeline for bread and buns to achieve business objectives.
• Testing sensory evaluations to assess product quality and attribute changes when exploring new trends.
• Serve as a product development contact with Sales, Customers, and Operations.
• Work closely with King’s ingredient and packaging suppliers on the technical characteristics of King’s materials and troubleshoot ingredient performance.
• Test and ensure food concepts are shelf stable and food safe. Work with 3rd party labs to test and analyze products.
• Develop and maintain FDA and USDA food product labeling that complies with regulatory requirements and/or customer requirements.
• Manage numerous projects simultaneously.
• Creatively solve technical problems in a rapid, efficient manner.
• Collaborate and team up with third party manufacturing facilities to scale up and test products for commercialization.
• Work along with packaging engineers on product shelf life improvements.
• Collaborate with Food Scientist, Production, Engineering, QA, and Procurement to line trial new and alternate sourced ingredients, line trial new product and line extension products, in compliance with regulatory, food safety and quality requirements.
• Works closely with our ingredient and packaging suppliers on the technical characteristics of our materials and troubleshooting of ingredient performance.
• Collaborates with Operations and Engineering to design experiments and test hypothesis for new equipment technologies to improve our product quality, production process, and efficiencies.
• Troubleshoot technology and ingredient issues when quality problems arise. Provide technical expertise for manufacturing changes, deviations, root cause analysis and troubleshooting. Work collaboratively with internal teams as needed.
• Activities of multiple projects simultaneously.
• Leads, Manages and tracks all projects at once, while ensuring deadlines are met with project team.
• Organize, and lead technical discussions to support process development and testing timelines.
• Provide training and guides to production employees on all the Baking Science Curriculum.
• Review measured produced results and recommended corrective action where indicated.
• Evaluate and recommend modifications as required for new production process and procedures.
• Works directly with QA to help facility the sampling, analytical testing, sensory, and data collection of results.
• Review and interpret technical data generated by the analytical instrumentation and communicate actionable recommendations to teams.
• Develop experimental designs and utilize data analysis methods when conducting testing for continuous improvement projects.
• Actively seek external knowledge and educates all departments that can benefit from the new information.
• Own bakery science technical training for plant technical resources to build capability and knowledge in operations.
• Perform other duties as required or assigned which are reasonably within the scope of this role.

Preferred Qualifications

• Proficient ability to work with Production, Engineering, and QA teams.
• Working understanding of bakery food processing, cereal chemistry and science, bakery ingredients, analytical testing equipment.
• Working understanding of product development.
• Proficient understanding of physical properties and chemical composition of food and ingredients.
• Proficient understanding of extensive areas of baking science technology and experimental procedures.
• Working understanding of Project management – plan, coordinate, communicate progress and challenges, execute project activities.
• Proficient ability to work with material suppliers and equipment manufacturers.
• Expert ability to multi-task and contribute to many projects at the same time.
• Ability to consistently demonstrate King’s values of excellence, dignity, saying it like it is in a way it can be heard; and curiosity, collaboration, critical thinking and emotional intelligence.
• Ability to travel up to 10%.