Bakery Technician Position Available In Acadia, Louisiana

Bakery Technician 2.4 2.4 out of 5 stars Crowley, LA 70526

POSITION TITLE:

Bakery Product Development Technician

POSITION SUMMARY

Energetic baker for scratch baking (breads, rolls, laminated doughs, pastries) in a lab setting. Assist in the development and renovation of new and existing bakery products and bakery functional blends. Assist supervisor and project leaders in the research and development function in accordance with plans. Creates and maintain preliminary ingredient statements and nutrition facts panels. Some knowledge of FDA regulations and CFR’s for regulated food products would be helpful. Utilizes laboratory and/or production equipment to perform test and/or experiments on products. Evaluates and records all results. Conducts necessary literature searches and maintain up-to-date information on technology affecting assigned project areas. Maintain, investigates, develops and integrates assigned project areas, concentrating on bench top or production development. Salary based on experience

POSITION RESPONSIBILITIES/MAJOR DUTIES

Responsibilities include but are not limited to: Development of prototypes for new product/concept exploration for evaluation. Conducts small batch (benchtop) experiments and produce sample products. Makes recommendations for projects and experimental plans to support continuous improvements in dough systems and finished goods product quality. Develops standards of quality checks and evaluations for new and existing products/blends. Participates in sensory training and evaluation to help ensure the highest quality of our products Coordinates and monitors the performance and evaluation of test and experiments to ensure completion of new product development projects within approved timeframe and standards. Exercises judgment in performing duties that are broadly defined. Solution to problems requires the application of established practices. Prepares, reviews and evaluates experimental plans and data. Determines project objectives and develops plans for timely completion Communicates and explains test procedures and results, project schedules and plans. Practices and complies with all Company policies and procedures (EEO, Harassment, Safety, Sarbanes Oxley, etc.) Performs other duties which are deemed by management to be an integral part of the job, including but not limited to fulfillment of work schedules, adherence to attendance policies, and other applicable operating rules, policies and procedures. Analyze the volume, texture and sensory properties of bakery products and organize evaluations with those responsible for research.

ESSENTIAL JOB FUNCTIONS/REQUIREMENTS MOBILITY

Ability to move to all areas of the plant, corporate and company-related facilities. Ability to lift up to 50 pounds. Ability to bend, squat, sit, stand, walk, and climb as needed to inspect or evaluate ingredients and/or equipment. Ability to safely and comfortably work in a production environment where noise and temperature may vary. SENSORY Ability to generate written and verbal communication as well as read and review correspondence. Ability to operate computer (Word, Excel, Power Point).

COMMUNICATIONS

Speech and hearing abilities that allow the individual to communicate clearly and distinctly in English (in person and via telephone) and/or another language if required. Ability to generate written and verbal communication as well as read and analyze correspondence.

ATTENDANCE

Ability to come to work on a regular and consistent basis OTHER Strong communication, problem solving and interpersonal skills are a must. Must have the math skills needed for formula and processing calculations. Eye for detail, diligently follow existing recipes and processes, and adhere to the highest standards of quality and consistency.

DESIRED EXPERIENCE

experience in bench top / scratch baking at a bakery. Experience in Bakery R D (Bread, Enzyme and/or Dough Conditioner formulation experience strongly preferred). Experience designing and executing experiments. Ability to interpret data derived from experiments and react appropriately to the data. Knowledge of functional ingredients related to bakery science. Familiarity with ingredient suppliers.

DESIRED EDUCATION

High School Diploma, Baking School Diploma or technical degree