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Senior Bakery Scientist

Company: CPS, Inc.
Location: Hoffman Estates
Posted on: May 14, 2022

Job Description:

Take lead in the development of new bakery products from concept approval, formulation, product development, and plant trials. Review launch and post launch of new products by collaborating with marketing, sales, project management, QA, and production. Coach, lead, mentor, and train test bakers and/or Food Scientists. Must be able to manage multiple development projects and timelines.
Job Responsibilities
Test the baking properties of various bakery ingredients and simulate commercial baking processes
Formulate new and existing products to meet objectives for sensory and nutritional attributes, quality, cost, timeline, and manufacturability
Design and conduct experiments to evaluate the impact of formulation, process and/or changes on finished product quality
Comparative baking analysis of flour samples to ensure the product meets set quality standards
Coordinate and supervise full-scale production testing to validate new and revised formulations, production parameters and packaging processes
Comparative baking analysis with different flour improvers, enzymes, and new ingredients. Make comparisons between the company product lines and competitive product identifying area of business potential
Evaluate results of tests conducted and approve those that meet all batch acceptance - testing specification
Developing and completing R&D projects as defined by the Director of R&D
Participate in marketing activities such as focus groups, new idea generation, and researching market trends as they pertain to strategic business plan and new products
Responsible for supporting and successful commercialization of new products
Work closely with production, marketing, and QA/QC in monitoring the performance of new products during post-launch activities in the New Product Process; may include troubleshooting, ingredient recommendations and customer site visits
Participate in and/or lead product improvement initiatives to improve the quality of existing products in response to customer feedback, to improve nutritional value, color, flavor, texture, and convenience, or to improve cost efficiencies
Set and write product specifications for product information sheets
If you'd like to hear more about this opportunity and others we are currently working on, please contact Mary Harris-Rigas at maryr@cps4jobs.com.

JO: 602.22MR
Technical Qualifications
4-year bachelor's degree in food science. Minimum five (5) years of baking experience, with a focus on cookies, cakes, meringues, pies, and pastries
Excellent verbal and written communication skills, including ability to effectively communicate with internal and external customers
Excellent computer proficiency: MS Office, Word, Excel, Power Point, Outlook
Must be able to multi-task to meet deadlines
Ability work independently and carry out assignments to completion within parameters of instructions given, prescribed routines, and standard accepted practices
Must have knowledge of SQF, CMP's, Kosher, Sanitation, Allergen, Organic practices
Some travel may be required
If you'd like to hear more about this opportunity and others we are currently working on, please contact Mary Harris-Rigas at maryr@cps4jobs.com.

JO: 602.22MR

Keywords: CPS, Inc., Hoffman Estates , Senior Bakery Scientist, Hospitality & Tourism , Hoffman Estates, Illinois

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