Food Technologist

This position will be responsible for supporting and assisting the R&D Director with exciting projects and daily duties in a bakery food production/ plant environment. The R&D Pastry Assistant's primary responsibilities are the execution of all sample requests within lead times as well as data collection/charting and graphing. In addition, the Pastry R&D Assistant will assist in the development and execution (kitchen to production conversion) of new products/product lines. The Pastry R&D Assistant will also maintain records of R&D activities to track status of projects, priorities of projects as well as data collected during testing.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Major responsibilities of the position are listed below. Other duties, assignments and specific projects may be assigned at the discretion of management.

• Support requests for samples within lead time.

• Provide support to the R&D Director in project research, data collection, and reporting.

• Assist with experiment execution and documentation.

• Make observations and provide feedback relative to experiments at all stages.

• Opportunity to conduct and document some research as assigned by the Director of R&D.

• Willing to work at any level of project execution ranging from planning to clean-up and everything in between.

• Develop PowerPoint presentations, charts, reports and other types of correspondence and communication materials if the need arises.

• Other duties as assigned.

REQUIREMENTS:

• Pastry/Baking School degree or 3-5 years bakery experience

• 6 months- 2+ years of experience in a test kitchen and/or a R&D function within a food company (or related job experience)

• Able to lift 50+ lb boxes (occasionally), 30 lbs frequently

• Strong analytical and problem- solving skills with proven ability to organize tasks by priority

• Proficient knowledge of Excel spreadsheets and graphs/ Microsoft Office tools

• Proficient with Microsoft Access preferred

• Proficient Math skills in regards to ratios, percentages, unit of measure conversion required

• Strong communication and relationship building skills

• Teamwork-oriented, dedicated to support the team

• Ability to work within a collaborative and ambiguous environment

• Demonstrated time-management and multi-tasking skills

• Comfort with communicating with internal partners at all levels and as well as an external audience.

Ideation, formerly known as H&F Bread CO, was started in 2008 by James Beard Award-winning Chef Linton Hopkins and his long-time friend and entrepreneur Joe Best. Starting with a single baker and three assistants operating in a 1,800-square foot facility to fill a niche, supplying great bread to restaurants who wanted “To enhance the dining experience with artisan baked goods of the highest quality and consistency with a focus on food safety and compliance”. That later became our Mission Statement.
As a steward of delivering consistent quality baked products to the marketplace, H&F received significant awards, including Top 10 Bakeries in the US by Bon Appetit Magazine, One of the Top Bakeries in the South by Southern Living One of our Head Bakers won Top 10 Bakers by Dessert Professional Magazine
In 2018 we acquired the former La Petite in Marietta and opened up our first co-manufacturing facility focusing on Gluten-Free and Allergen-free baked goods for clients who wanted to expand their current products into the marketplace.
When the pandemic hit in 2020 the fresh-baked business that had been in existence for years took a significant loss in just 1 week. In true H&F style, we did not let that hold us back from growing and were able to capitalize on what we were doing well at and expanded the co-manufacturing business to encompass both locations providing our clients with almost 90,000 sq ft of manufacturing space. It also allowed us to rebrand ourselves into Ideation.
We can't wait to tell you the rest of the story but believe us when we tell you - We are growing like crazy and we can’t wait to get you started!
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H&F Bread CO fue fundada en 2008 por el chef ganador del premio James Beard Linton Hopkins y su viejo amigo y empresario Joe Best. Comenzando con un solo panadero y tres asistentes que operan en una instalación de 1,800 pies cuadrados para llenar un nicho, suministrando gran pan a los restaurantes que querían \mejorar la experiencia gastronómica con productos horneados artesanales de la más alta calidad y consistencia con un enfoque en la seguridad y el cumplimiento de los alimentos\. Eso más tarde se convirtió en nuestra Declaración de Misión.
Como administrador de la entrega de productos horneados de calidad consistente al mercado, H&F recibió premios significativos, incluyendo top 10 panaderías en los EE.UU. por Bon Appetit Magazine, una de las mejores panaderías en el sur por Southern Living Uno de nuestros panaderos principales ganó top 10 bakers por Dessert Professional Magazine
En 2018 adquirimos la antigua La Petite en Marietta y abrimos nuestra primera planta de co-fabricación centrada en productos horneados sin gluten y sin alérgenos para clientes que querían expandir sus productos actuales al mercado.
Cuando la pandemia golpeó en 2020, el negocio de recién horneados que había existido durante años tuvo una pérdida significativa en solo 1 semana. En el verdadero estilo de H &F, no dejamos que eso nos detendiera de crecer y pudimos capitalizar lo que estábamos haciendo bien y expandimos el negocio de co-fabricación para abarcar ambas ubicaciones, proporcionando a nuestros clientes casi 90,000 pies cuadrados de espacio de fabricación. También nos permitió cambiar nuestra marca en Ideación.
No podemos esperar para contarte el resto de la historia, pero créanos cuando te lo contamos: ¡Estamos creciendo como locos y no podemos esperar para que comiences!