Your Opportunity as the Bread Scientist, Bakery and Sandwich Making
Location: Longmont, CO
Work Arrangements: 100% onsite expectation
In this role you will:
Understand inputs, variables, testing methods, and process cause and effect of bread making and slicing
Guide Bakery and Sandwich Making departments on improving existing operations, troubleshooting of major problems, cost-savings ideas, and evaluation of new production opportunities
Use knowledge of bread making and slicing to identify top gaps and develops strategic plans to close gaps and improve bread quality and weight variability, reduce downtime, and improve yield
Identify and implement cost and process improvement projects necessary to run a stable, efficient operation; leads multiple projects/initiatives simultaneously
Drive creation and improvements to bakery and slicing operating parameters, Standard Operating Procedures, and troubleshooting guides
Develop an expert level understanding of the equipment, process and materials used to run a high-volume bakery and sandwich making processes
Partner with Department Managers in developing and delivering business master plan, including key technical and organizational projects; Provide technical support to the bakery and sandwich making departments
Drive out defects in the process and enhance overall productivity, safety and quality by collaborating with production teams and leadership
Develop the capability of technicians and managers at the site to understand the baking process flow, inputs and outputs, control variables, and basic baking troubleshooting
Drive high-performance work culture by engaging with team members on the floor and coaching to problem solve, make decisions, and become self-reliant
Leverage High-Performance Organizational principles to develop leadership skills in individuals and the Sandwich making teams
Manage ingredient variations effectively, including crop year flour variations
Responsible for bakery lab and lab equipment; Establishes site testing requirements and frequency
Act as a technical leader within cross functional teams to deliver initiatives and departmental projects
Work with R&D to create and improve formulations based on consumer and marketing feedback and/or sensory results
Develop strong relationships with Corporate R&D, Other Production Sites, Engineering and external vendors
Help organization stay current with applicable new technologies, ingredients, product trends, and competitive activities
The Right Place for You
We are bold, kind, strive to do the right thing, we play to win, and we believe in a strong community that thrives together. Our culture is rooted in our Basic Beliefs, and we believe in supporting every employee by meeting their physical, emotional, and financial needs.
What we are looking for:
Minimum Requirements:
Bachelor's degree in chemical engineering, bread science, food science, or related degree
3+ years experience in food manufacturing, research and development, bread science, or related experience
Experience in sensory training, culinary or recipe development, and tolerance testing
Experience collaborating and building capabilities of others on a manufacturing floor
Strong analytical trouble-shooting, problem-solving, and root cause identification skills
Proven project management skills
Excellent presentation, written, and verbal communication skills
Proficient in Microsoft Suite applications
Willingness to work off-shifts or weekends as needed
Additional skills and experience that we think would make someone successful in this role (not required):
Food manufacturing experience
Degree in bread science
Colorado Specific Salary Range
72,000 - 132,000
This role is eligible for our Annual Incentive Plan and Holiday bonus
Learn more about working at Smucker:
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