R&D Baker Technician

Job Type
Full-time
Description
Scope/Purpose of the Position
The R&D Baker Technician works on development, research and commercialization of brioche and crepe products. The perfect candidate will have prior exposure to batter and dough processes and knowledge of ingredient functionality in these systems.
The Baker Technician will complete lab scale and pilot plant scale tests on new products in development, new and backup ingredients, and new equipment. The technician will help to develop production settings for new products on production lines. The R&D Tech will follow Good Manufacturing Practices while completing job responsibilities.
Major Responsibilities and Essential Functions
• Conduct lab-scale bakery trials based on schedule created by Project Leads
• Organize with Plant Teams to conduct industrial scale trials based on schedule created by Project Leads
• Evaluate final products with laboratory tools in accordance with internal methods.
• Complete daily reports based on trial results and communicate results to Project Leads
• Submit samples to Quality and Sensory teams for analysis.
• Prepare samples to be used as sales tools, tastings or for specific studies.
• Be part of the R&D weekly tasting and share trial reviews
• Monitor status of stock ingredients. (Expiration date, storage conditions, application dosage, allergen statement...)
• Clean and organize the lab daily (after and before each trial) / keep R&D office clean.
• Maintain industry awareness (technical, ingredients, competitor...) and share it with the R&D Team
• Keep R&D documentation up-to-date and organized.
• Assist in training interns or future Technicians in their new role.
• Observe process deviations and alert Project Leads/Product Manager of nonconformances
Requirements
Hierarchical Position
• This position reports to the R&D Product Manager
• Work in close conjunction with the R&D Project Leads
• Work in conjunction with other departments (Production, PNP, Quality, Sensory, Packaging, Engineering...)
Education Requirements
• 3 Years of bakery experience required.
• 1-3 Industrial Food Manufacturing experience preferred.
• Bakery or Pastry Degree preferred.
• Food Science, Manufacturing Degree preferred.
Skills Requirements
Technical:
• Strong Bakery knowledge (artisanal and industrial)
• Industrial Process knowledge
• Proficient with Microsoft Office (Word, Excel, and Power Point)
• Knowledge and Respect of hygiene, safety & environmental practices, and rules
Behavioral:
• Organization / Rigorous / Autonomy
• Analytical / Problem Solver / Ability to Assess
• Curiosity / Creativity / Innovation
• Good oral and written communication skills
• Passion for fostering teamwork and positive team culture
• Discretion/confidentiality about development projects
Working Conditions
• Ability to stand, walk, stoop, kneel, bend, climb stairs, and lift to 55lbs.
• 40h/week, from Monday to Friday.
• Depending on trial schedule, must have flexibility to work overtime/shift working day (exceptional).
• Must have good attendance.
• In case of absence, other Technicians are back-up (Project Leads might help too).
• Domestic Travel