Job Description

Tips: Provide a summary of the role, what success in the position looks like, and how this role fits into the organization overall.

Responsibilities

The Food Scientist - Bakery is a key member of operations team and front line to 37th Street Bakery’s growth. The Food Scientist - Bakery is responsible for all innovation and product development. Over the past 12 months 37th Street Bakery has worked on commercializing 20+ new items for 37th Street Bakery brand and customer branded products. This role will build upon these developments by working collaboratively with operations, marketing, sales, business excellence and sales operations to bring new foods to market. Key to success will be incumbents’ knowledge of baked goods, functional ingredients, and food science coupled with a sense of urgency and pride in creating innovative foods for ever evolving consumer needs.

Job Specifics

New Product Development

• Customer Driven – 37th Street Bakery directly or indirectly services some of the largest players in foodservice, retail, C-Store, QSR and commissary. Speed and accuracy of delivery of customer’s request in new food development is of the essence. To achieve success, incumbent must:

1. Work collaboratively with key customers and develop foods that deliver on customers’ expectations as well as 37th Street Bakery’s operational strengths
2. Clearly understand customer requirements, document and address specific deliverables in food development
3. Possess in-depth understanding of ingredients’ functionality
4. Have demonstrated ability to develop new bench-samples with agility while complying with all customer requirements
5. Follow scientific method in keeping detailed notes on all variables and results

• 37th Street Bakery Driven Innovation – 37th Street Bakery strategy is to be the first to market in laminated dough category with innovative and ‘fun’ products. Innovation is key pillar of our long-term strategy. We at 37th Street Bakery understand that innovation is a mix of science and art. Many of our recent product launches have come from ‘what if we tried xyz’ conversations. Successful candidate will have tremendous ability to balance science, art and operational excellence in creating a ‘wow’ factor food. They will own the project from bench to commercialization including formulation and specification development. To achieve success, incumbent must:

1. Be willing to try new ideas and follow a pass/fail model
2. Always keep our operational strengths and brand identity in mind while developing new items
3. Be able to present in concise terms over-all business case and why you believe the innovative item will be a value to our customers and ultimately be loved by the consumers
4. Be decisive in finalizing innovation and move to commercialization step
5. Create a formula template to capture details for operations to successfully produce each item
6. Manage and execute plant trials
7. Develop formulas then translate that formula into the formula template to ensure accuracy when operations produce the product
8. Work collaboratively with operations team in deciding commercial viability of new products

1- Is innovation a good operational fit for internal production

2- Do we need to engage an external manufacturing partner to commercialize new food

Portfolio optimization and product upgrades

• Be well versed in regulatory requirements and changes
• Attend regular summits on regulations and anticipate upcoming changes that may affect 37th Street Bakery product portfolio
• Communicate directly with customers on specific nutritional requirements and ingredient statement compliance
• Must have functional knowledge of ingredient replacements
• Work collaboratively with 37th Street Bakery strategic suppliers to continuously improve quality and functionality of 37th Street Bakery products
• Update/create recipe documentation and be part of commercialization team in verifying final label and ingredient statements
• Provide bakery with updated formulation and specification information by approving item master database changes/adds
• Working collaboratively with Director of Purchasing/Finance, review and approve alternative ingredient suppliers
• Attend bakery production runs, as needed, to provide technical knowledge and suggestions for ongoing operations/quality improvement

Additional Responsibilities

• Manage Product Development Support Staff
• Produce samples of product as needed
• Keep full log of sample variables submitted to each customer
• Discuss product attributes with customers and internal teams
• Be a key contributor to the commercialization process and lead discussions
• Work collaboratively with procurement team in selecting and authorizing new vendors and ingredients
• Lead SKU consolidation effort between alike items to standardize and harmonize formulations
• Microsoft Outlook, Word, Excel, SharePoint (intermediate experience required)
• Outstanding communication skills; written and verbal
• Ability to self-manage projects
• Organization skills
• Customer first attitude
• Perpetual learner; finds ways to improve her/himself and team
• Time management skills
• Ability to work flexible hours, weekends and holidays as necessary
• Ability to travel occasionally for Trade Shows when necessary
• Other duties may be assigned as the business dictates

Education/Experience

• BS in Food Science or related field required, MS in food science or related field preferred
• Culinary training particularly as a pastry chef highly desired
• Ability to read, write and understand a product formula
• Proficient knowledge of general food quality testing procedures and equipment

1. Colorimeter, Moisture testing, pH testing, water activity testing and control, baking temperature and time
2. In-depth understanding of proofing and dough retarding

• Ability to transfer formula and recipe to production specification
• Ability to lead line-trials; must have demonstrated ability to instruct and guide production personnel in executing product line-trials
• Must have bakery experience, laminated dough experience highly preferred
• Technical documentation skills

Physical Requirements

· Walk/Sit for long periods of time while working with and around machinery in an assembly line process

· Able to stoop, bend, and crouch on a regular basis to check equipment or supplies in low-lying areas

· Able to work in temperatures from 50-110 degrees Fahrenheit and humidity levels as high as 98%

· May need to lift and/or pull materials weighing more than 50 pounds

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