Bread Scientist

J.M. Smucker Co•Longmont, CO

4d•Onsite

About The Position

This is a key technical leadership role in a high-volume bakery operation, with responsibility for the bread-making process from mixing through panning and slicing. The Bread Scientist applies baking science to address production challenges, improve bread quality and consistency, increase yield, reduce downtime, and identify cost and process improvements. The role partners with Production, Engineering, R&D, other production sites, and external vendors, while developing the skills of technicians and leaders on the floor. The position is based in Longmont, Colorado. The regular schedule is Monday through Friday, with flexibility to support operations during occasional evenings, nights, or weekends based on operational and business needs. The Bread Scientist manages Bakery Lab Tech(s), owns plant bakery recipes from mixing to panning, and is responsible for the bakery lab and its equipment, including establishing site testing requirements and frequency. The role also supports formulation development and improvement with R&D, guided by consumer and marketing feedback and sensory results.

Requirements

Bachelor’s degree required.
At least 2 years of food manufacturing experience required.
Ability to effectively engage, lead, and build capability on the floor.
Ability to work and influence within a team environment.
Strong analytical troubleshooting, problem-solving, and root-cause identification skills.
Self-motivated and organized, with the ability to learn new skills and technologies quickly.
Strong time-management and prioritization skills, including the ability to manage several tasks through completion and meet the needs of multiple customers.
Proven project-management skills and technical problem-solving capability.
Excellent presentation, written, and verbal communication skills.
Proficiency in Microsoft Suite applications.
Excellent interpersonal skills.
Willingness to work off-shifts or weekends as needed.

Nice To Haves

B.S. in Bread or Bakery Science is highly preferred.
Experience in sensory training, culinary work, recipe development, and tolerance testing is preferred.

Responsibilities

Understand the inputs, variables, testing methods, and process cause and effect involved in bread making and slicing.
Guide Bakery and Sandwich Making departments in improving existing operations, troubleshooting major problems, identifying cost-saving ideas, and evaluating new production opportunities.
Manage Bakery Lab Tech(s).
Own bakery recipes at the plant from mixing to panning.
Identify key gaps in bread making and slicing and develop strategic plans to improve bread quality and weight variability, reduce downtime, and improve yield.
Identify and implement cost and process improvement projects to support a stable, efficient operation, leading multiple projects or initiatives simultaneously.
Develop expert-level understanding of the equipment, process, and materials used in a high-volume bakery.
Partner with Department Managers to develop and deliver the business master plan, including technical and organizational projects, and provide technical support to the bakery and sandwich making departments.
Collaborate with production teams and leadership to eliminate process defects and improve productivity, safety, and quality.
Develop technicians’ and managers’ understanding of baking process flow, inputs and outputs, control variables, and basic baking troubleshooting.
Model the Basic Beliefs and Our Commitment to Each Other.
Engage with team members on the floor and coach them to problem-solve, make decisions, and become self-reliant.
Use High-Performance Organizational principles to develop leadership skills in individuals and Sandwich Making teams.
Manage ingredient variations effectively, including crop-year flour variations.
Manage the bakery lab and lab equipment, and establish 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 the organization stay current with applicable new technologies, ingredients, product trends, and competitive activities.
Perform other tasks as required.