Job description

Summary

The Product Developer is responsible for supporting the creation & design of value-added bread products, both branded and private label. This position provides technical R&D support for process or product improvement projects, including cost savings projects, and new processing and/or ingredient technologies.

KEY RESPONSIBILITIES (ESSENTIAL JOB FUNCTIONS):

This position is responsible for the day-to-day activities required to support product and process initiatives. This position will:

• Provide hands on technical support and management for new product launches, product changes and cost savings in our Oak Creek Manufacturing Plant.
• Work with Operations and Quality to ensure high quality products are translated from the bench to production in an efficient and safe manner.
• Conduct plant trials and drive technical expertise in product through understanding equipment capabilities.
• Acts as the technical liaison between R&D, QA and operations for new product launches, product changes and cost savings.
• Maintains safe and clean working environment by enforcing procedures, rules, and regulations.
• Provides technical expertise and leadership to operations to support new and improved product launch.
• Provides scientific rigor to plant trial tests to gather accurate and unbiased information and ensure the validity of their results.
• Conducts plant trials and first production runs to ensure a smooth transition to the commercialization of an approved lab prototype:
• Trial preparation and gathering of ingredients, pre-scales, and packaging.
• Lead pre/post-trial meetings.
• Observation of plant trial, data analysis and sample collection. Preparation of trial reports.
• Identify, report, and make recommendations on improvements and issues observed during trials and feasibility to create efficiencies and minimize loss.
• Achieve manufacturing feasibility and efficiency, product safety and product quality.
• Solves technological problems, presents opportunities and solutions to the team, and implements solutions for formulation and processing issues during plant trials, first productions and ongoing production. Includes problem definition, data collection, establishing facts and recommending solutions.
• Liaise with ingredient and equipment suppliers to reduce costs and/or reformulate.
• Support operations and procurement in the testing of alternative ingredients and packaging due to supply issues and for cost saving initiatives.
• Works to maximize the use of existing recipes to optimize plant efficiencies and reduce waste. Adjusts batch sizes of recipes to optimize ease of manufacture and reduce material waste.
• Leads multiple projects at the same time. Responsible for ensuring product activities are delivered to project timelines and effectively prioritizes tasks and resourcing to meet deliverables.
• Leads or assists product formulation and reformulation and creation of culinary concepts and prototypes, when required.
• Conducts sensory assessments and prepares sensory reports for product assessments and approvals to standardize sensory practices and protocol.
• Provides and supports technical recommendations on future product capability based on assessing equipment and technology options.
• Communicates clearly and effectively to all key stakeholders at various levels of business. Keeps key stakeholders informed when issues arise.
• Other duties as assigned.

Other Responsibilities:

• Travel required: 15% of the time
• Specifically, but not limited to within North America (USA & Canada).
• Some weekend and/or hours outside regular operating hours may be required.

TECHNICAL KNOWLEDGE:

• Generating CAD models using AutoCAD software
• Design skills
• Project management
• Manufacturing methods and procedures
• Process improvement
• Technical understanding
• Documentation skills
• Safety management
• Supervision
• Knowledge of technical drawings and blueprints

EDUCATION & EXPERIENCE:

• Degree or diploma in Baking or Culinary Arts from a recognized University or College
• Certified Master Baker preferred.
• Experience in sensory evaluation. The ability to assess product objectively. Sensory training, preferred.
• 5-7 years of experience in industrial bakery equipment for yeast raised products, breads, rolls and chemically leavened products and with formulating bakery products and associated ingredient functionality.
• 5-7 years of related experience in manufacturing, product development or quality within the food industry.
• Proven leadership abilities, with an outstanding communications and interpersonal skills.
• Excellent organizational and time management skills.
• Solid problem solving and decision-making skills, sense of urgency, attention to detail, organization, ability to execute multiple tasks and meeting deadlines.
• A positive, "can do" attitude.

CONSIDERED A PLUS:

• Thorough knowledge of bakery equipment and processing techniques in baking. Understanding of baking equipment and its influences on food quality and food safety.
• Strong technical background in ingredient functionality as it relates to bakery products and through knowledge of impact of ingredients on manufacturing.
• Mechanical competency and affinity for working with complex machinery.
• High degree of coordination and facilitation between cross-border teams including engineering, supply planning, operations, QA and R&D
• Thorough knowledge of plant practices and regulations with respect to HACCP, SOP's and GMPs.
• Communicates effectively in speaking, writing, and in listening.
• Keeps employees informed as to company/shift plans and progress.
• Requires both technical knowledge and administrative and daily interaction with Supervisors, Leads and Production Employees.
• Proactive mind-set and flexibility are important as well as the ability to work under just-in-time pressures.

Working Conditions and Physical Requirements:

• Engagement with employees in the plant is required but some work will be in an office environment.
• Must be willing/able to perform duties and responsibilities in a food manufacturing environment, adhering to all required food safety protocols.
• Safely work independently and around others by following all required site procedures.
• Ability to stand for 8-10 hours when required
• Ability to walk on flat and uneven surfaces.
• Ability to walk up and down stairs
• Ability to work in a normal bakery atmosphere and the situations it may expose such as loud noises, strong smells, and dust/flour.
• Able to hear; must be alert to sounds of machinery malfunctions; hear alarms and emergency announcements.

Working Conditions: While performing the duties of this job, the employee is regularly exposed to moving mechanical parts, wet and/or humid conditions, heat, extreme cold, and food allergens. The employee may be exposed to high, precarious places; fumes or airborne particles; toxic or caustic chemicals; and moderate noise levels. The role involves both office and temperature-controlled environments.

Physical Demands: The employee is regularly required to stand, walk, use hands, reach, and occasionally sit, climb, stoop, kneel, crawl, and talk or hear. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 70 pounds. Specific vision abilities required include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.

The physical and mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EEO STATEMENT:

To provide equal employment and advancement opportunities to all individuals, employment decisions at Furlani Foods will be based on merit, qualifications, and abilities. Furlani Foods does not discriminate in employment opportunities or practices based on race, color, national origin, ancestry, age, gender, sexual orientation, marital status, arrest record, conviction record, disability, religion, veteran status, or any other protected characteristics as specified by local, state, provincial, or federal law.