Our client is a leading specialty foods company serving the retail and food service industries. They currently have a new opportunity for a Project Manager, Bakery at their facility in the Midwest.
Directs and manages several aspects of R&D for Bakery business projects, including new product development, process optimization, cost optimization, and quality improvement.
Essential Functions/Primary Responsibilities:
Responsible for Grain and Dough projects in the Retail and Food Service businesses.
Provides leadership for product development stages from concept to successful launch of new products and current product improvements in coordination with other functional departments.
Partners with Procurement, Technical Services and Operations to optimize, validate and commission raw materials, formulations, processes and manufacturing equipment.
Completes full project follow-up with necessary project documents.
Collaborates with the R&D Director to build and optimize the Grain and Dough product development strategy, including the advancement of an innovation agenda.
Responsible for controlling cost through smart formulation and processing, and creation/execution of cost savings projects.
Advises/assists all departments including, but not limited to, QA and Tech Services as needed on any technical issues relating to the Grain and Dough products.
Ensures products are developed in accordance with food safety principles.
Ensures compliance with food regulations with particular focus on food labeling by managing the review and corrective activities involving the Regulatory group.
Conducts competitive market assessments with direct experience in ideation, development, process management and commercialization.
Stays current with the bakery industry, and relevant technologies critical to future success.
Works in a lab and office environment where the employee is regularly required to speak, see, hear, sit, stand, talk, type, walk and bend while moving about the facility. Occasionally works in the plant for testing or plant installations. Some travel to plant or vendor locations is required. The noise level in the lab/office is quiet and loud in the plant. Earplugs and hairnets are required in the plant in accordance with Company GMP and safety standards.
Bachelor’s Degree in Food Technology Sciences, Food Engineering or Food Science (Biology or Chemistry acceptable with relevant job experience).
Minimum 10-20 years of experience with many years of plant experience working in bakery, grain and dough product development and commercialization. Needs to have a passion for bakery!
Demonstrated record of successfully delivering results against goals within the scope of the bakery industry.
Experienced with stage gate process as well as process implementation and management.
Strong experimental design and formulation experience.
Broad basic knowledge of Food Science/Food Chemistry and Nutrition.
Understanding of product/process interactions.
Understanding of product/package interactions and basic key packaging properties.
Understanding of GMP, HACCP and Shelf Life & Modes of Spoilage.
Understanding of basic statistical principles.
Understanding of critical-to-quality packaging criteria.
Basic business acumen and knowledge of COGS.
Basic knowledge of labeling regulations, including nutrition panel creation.
Must be proficient with Microsoft Office and PowerPoint.
Working knowledge and ability to navigate specification management software is a plus (eg Oracle PLM for Process).
Ability to effectively manage a high volume project load.
Ability to lift 50 lbs unassisted.
Flexibility and willingness to travel as needed (30-40% travel).
Personal and Interpersonal Skills: Managing Diverse Relationships, Inspiring Others, Demonstrating Personal Flexibility.
Organizational Positioning Skills: Communicating Effectively
Energy and Drive: Focusing on the Bottom Line
Strategic Skills: Creating the New and Different, Making Complex Decisions
Operating Skills: Keeping on Point, Getting Organized, Getting Work Done Through Others
All applicants for this position must be authorized to work in the U.S. now and in the future without requiring sponsorship.
For additional information, please contact Susan Canarick, (954) 428-3888 (w) 954-830-7539 (cell) or firstname.lastname@example.org