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Vice President of Manufacturing (Food & Beverage)

Job

Brightpath Associates LLC

Utica, NY (In Person)

Full-Time

Posted 2 weeks ago (Updated 1 day ago) • Actively hiring

Expires 7/24/2026

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Job Description

Vice President of Manufacturing (Food & Beverage) at Brightpath Associates LLC Vice President of Manufacturing (Food & Beverage) at Brightpath Associates LLC in Utica, New York Posted in 15 days ago.

Type:

full-time

Job Description:

Vice President of Manufacturing (Food & Beverage) Full Time Role Utica, NY Onsite Position Summary We are seeking a senior, plant-focused Product Developer to lead the formulation and commercialization of yeast-leavened dough systems in a high-volume manufacturing environment. This role bridges research and development and operations, with a focus on fermentation control, flour functionality, enzyme systems, and real-world production performance. This is a hands-on role that requires time on the production floor to ensure products are scalable, consistent, and efficient in a manufacturing setting. Key Responsibilities Dough and Fermentation Development Design and optimize yeast-leavened dough systems (fresh, par-baked, frozen) Manage fermentation performance including proofing behavior and gas retention Troubleshoot frozen dough stability and baking performance Flour and Ingredient Functionality Manage flour variability across suppliers and seasonal changes Optimize protein levels and gluten development Evaluate enzyme systems for consistency, shelf life, and performance Plant Integration and Line Optimization Work directly with operations on the production floor Troubleshoot issues such as stickiness, tearing, shrinkage, and variability Translate technical solutions into practical, operator-friendly processes Commercialization and Scale-Up Lead plant trials and production start-ups Partner with procurement on ingredient specifications Ensure products meet cost, yield, and throughput targets Cross-Functional Leadership Collaborate with R D, QA, Operations, and Sales Train plant personnel on new products and processes Drive continuous improvement initiatives Qualifications 8-15+ years of experience in bakery, pizza, or yeast-leavened dough systems (industrial scale required) Strong expertise in fermentation, frozen dough systems, flour functionality, and enzyme systems Hands-on plant experience required Strong understanding of mixing, sheeting, proofing, freezing, and baking systems Proven troubleshooting and problem-solving skills