Associate Principal Bakery Scientist

Salary range - $95000 to $115000 / year.

Position requires a strong understanding of food science, baking science, product development, shelf life, project management and commercialization processes. This role will be responsible for gluten free product development under the Canyon Bakehouse brand. Position requires a self-driven and motivated professional who possesses solid business acumen and who is both adaptable and flexible in a fast-paced, dynamic environment. Ability to proactively work on development projects while working cross functionally, adhering to timelines and cost constraints. Position requires demonstration of competency for all on-the-job activities that may have a direct or indirect effect on product safety, legality and/or quality.

Position Responsibilities/Major Duties
•    Collaborate with cross functional team members to deliver/execute renovation, quality improvement and cost savings projects.
•    Must demonstrate ability to prioritize and successfully manage multiple projects with various degrees of complexity and scope.
•    Follow company strategies and ensure COGS meet project hurdles.
•    Conduct bench top formulation work, validate shelf life, lead R&D plant trials and start-ups to ensure successful product validation and execution.
•    Has strong knowledge and experience working on a range of baked goods; gluten free experience a plus.
•    Experience commercializing with contract manufacturers a plus.
•    Demonstrate ability to solve problems, identify, collect and analyze data leading to sound results.
•    Provide risk assessments with contingency plans and recommendations to solve challenges & mitigate risk.
•    In partnership with Procurement, identify/source ingredients and leverage vendor expertise in ingredient functionality/applications. Provide clear direction and project briefs to strategic vendor partners.
•    Understands sensory science and how to apply consumer feedback to optimize product formulations 
•    Present to R&D leadership and senior executives to inform of status and results of key projects.
•    Practice and comply with all Company policies and procedures (EEO, Harassment, Safety, Sarbanes Oxley, etc.).
•    Perform other duties deemed by management to be an integral part of the job, including but not limited to fulfillment of work schedules, adherence to attendance policies, and other applicable operating rules, policies and procedures

•    7+ years of bakery industry R&D experience in Product Development, Manufacturing, and/or Operations.
•    5+ years’ significant product development and commercialization experience of baked goods. General baking experience in breads, cakes, and cookies desired. Gluten Free experience an advantage.
•    Experience on scale-up from lab to production is required.

•    Minimum: Bachelor’s degree in food science, food engineering, baking science or closely related field with at least 7 years of relevant progressive experience
•    Advanced degrees an advantage