Baking Technologist

Bimbo Bakeries USA is a leader in the baking industry, known for its category leading brands, innovative products, freshness and quality. As part of Grupo Bimbo, the world’s largest baking company, BBU is proud to share the company philosophyHighly Productive and Deeply Humane in the U.S.

Conducts Research and product development activities throughout BBU for all BBU manufactured products and all co-manufactured, co-developed products. Brings key skills and knowledge in new product ideas/concepts and troubleshooting. Able to initiate product and /or processing concepts from idea to final production start-up. Spearhead new technology development and its application into all baked good areas. Develop and implement productivity project. Responsibilities will include but are not limited to the following: Design and execute experimentation using established procedures, interpret results and translate results into possible solutions.

* Contribute to key product improvement, cost reductions, new products, development, knowledge building or other technically based, business driven objective. * Describe/demonstrate research results or experimental protocols to colleagues in a professional manner. * Carry out those programs so laid out by designated supervisors under authority of the Director of Product Development, within the parameters of time and cost, etc. * To work both in a “hands-on” environment and /or direct as needed, ideas and concepts in to product reality. * Utilizes practical and technical abilities both of his/her own and/or other team members, make changes, and is adaptive as required. * Utilizing services available – laboratory, accounting, packaging, technical services, marketing, engineering, etc. – ensure that product(s) are followed through to channels for final approval for sale. * To advise and guide, as requested, other R&D team members and other departments throughout BBU, on scientific/technical matters as necessary. * To prepare specifications and process operating guides for product developments and ensure flow of documentation is communicated to those who have a need to know. * To write reports/memos from time to time on current status of developments * Interface with operations personnel in all facilities to effectively and efficiently implement product development objective to completion. * Deal effectively and professionally with outside ingredient supplier to meet R&D objectives (keeping Purchasing informed). * To ensure, at all times, communication with all R&D members of product development team throughout BBU and any other groups that may be added in the future. * To maintain a daily log outlining project status and activities in such detail that others may continue the test. * To lead in special projects concerning products, processes, equipment, and facility concepts and design.

* Required qualifications for position: * Strong commitment to and support of BBU’s values, ethics, goals, and objectives. * B.S. degree in Food Sciences, Cereal Science, or in Chemical, or Food/Agricultural/Biological Engineering. * Minimum of 2 years of experience in Research and Development of foods, preferably in the bakery industry. Formulating and/or troubleshooting experience is desired. * Knowledge of the baking process and the function of ingredients. * Expert knowledge of the baking process and the function of ingredients. * Proven excellent work record with demonstrated high levels of initiative and self-direction. * Demonstrated strong problem-solving and critical-thinking skills. * Excellent organizational and communication (written and oral) skills. * Excellent verbal and written communication skills. * Excellent project management skills with ability to prioritize multiple activities simultaneously * Computer skills and proficiency with word processing, spreadsheet, database and other software/applications. * Willing to travel as required. * Desirable qualifications for position: * Prefer 2 plus years of Bakery/R&D/Quality technical knowledge in Manufacturing/Operations. * M.S. in Food Science or related field or significant experience and training beyond B.S. degree in the science of baking and a strong mechanical aptitude. Equivalent work experience in the bakery industry and specific experience within an R&D/Quality environment, developing or troubleshooting products may be considered. * Completion of the AIB Residence course preferred. * Knowledge of Statistical Process Control, statistical design of experiments, and data collection and analysis.