R&D Bakery Scientist

Only candidates with strong bread and bun baking experience (product development and scale up) apply. Position in Zanesville, OH

BQ US - R&D

Specialist:

Bakery Scientist Position Summary:

Leads research and new product development for BQ manufactured bakery items, from ideation and bench prototypes through scale-up and commercialization. Generates and evaluates new concepts, ingredients, and process technologies; translates customer needs into product solutions; and provides technical troubleshooting support as needed. Partners cross-functionally to industrialize and launch innovation and renovation projects while meeting quality, regulatory, and cost targets. Culinary knowledge to support product development through planning, preparation, and execution of customer demonstrations is preferred.

Key Job Responsibilities:

Develop andoptimizebakery formulations through bench-scale experimentation; define key product attributes and performance targets. Create prototypes quickly, incorporate sensory evaluation and internal/customer feedback, and document learnings. Lead product and process development from concept through commercialization (including scale-up, plant trials, and start-up support). Design and execute product and process studies,analyzeresultsand translate findings into clear recommendations. Partner with cross-functional teams (Sales, Quality, Regulatory, Engineering, Operations, Packaging, Marketing, Purchasing, Supply Chain, etc.) to industrialize and launch innovation and renovation projects. Evaluate ingredients, suppliers, and processing technologies; manage external partners todeliver againstproductobjectives. Develop andmaintainproduct/process specifications and operating guides; ensure effective knowledge transfer for consistent manufacturing performance. Support cost, quality, and compliance targets through formulation choices, risk assessment, and cross-functional alignment. Plan and execute customer product demonstrations as needed, including preparation and presentation of culinary applications. Manage multiple projects in a fast-paced environment, balancing priorities, timelines, and stakeholder expectations. ______________________________________________________________

Education and Work History:

Education/Certification:

B.S. degree in Grain/Cereal Science, Bakery Science, or Food/Agricultural/Biological Sciences. Culinary degree or proven experience in customer-facing culinary presentations and product demonstrations is preferred.

Experience:

1+ years of experience in food R&D (bakery preferred), including formulation and prototype development (troubleshooting experiencea plus). Understanding of baking processes and ingredient functionality (flours/grains, enzymes, emulsifiers, fats/oils, sweeteners,etc.). Experience supporting commercialization activities such as scale-up, plant trials, and product launch support preferred. Basic knowledge of food regulations and labeling/claims considerations; ability to partner effectively with Regulatory. Knowledge of design of experiments, data collection/analysis, and clear technical documentation preferred. High levelsof initiative, ownership, and collaboration in cross-functional environments. ____________________________________________________________________________

Qualifications and Skills:

Strong problem-solving and critical-thinking skills; ability toidentifyroot causes and implement corrective actions. Ability to plan experiments, analyze results, and communicate recommendations clearly. Strong organizational skills and project management capabilities; ability to prioritize multiple activities simultaneously. Effective written and oral communication with cross-functional and plant teams. Proficiencywith standard business software (word processing, spreadsheets, databases) and comfort working with data. ____________________________________________________________________________

Work Conditions:

Travel as required. Equal Opportunity Employer/Disabled/Veterans. The physical and mental demands described in each job posting are representative of those that must be met by an associate to successfully perform the essential functions of each job. Reasonable accommodations may be requested to enable qualified individuals with disabilities to perform the essential functions of each job. Bimbo QSR is an equal opportunity employer with a policy that provides equal employment opportunity for applicants and employees regardless of race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, age, disability, genetic information, marital status, veteran status, any other classification protected by law. R D Bakery Scientist 3005 Eastpointe Drive, Zanesville, OH 43701 Full-time Full-time Only candidates with strong bread and bun baking experience (product development and scale up) apply. Position in Zanesville, OH

BQ US - R D

Specialist:

Bakery Scientist Position Summary:

Leads research and new product development for BQ manufactured bakery items, from ideation and bench prototypes through scale-up and commercialization. Generates and evaluates new concepts, ingredients, and process technologies; translates customer needs into product solutions; and provides technical troubleshooting support as needed. Partners cross-functionally to industrialize and launch innovation and renovation projects while meeting quality, regulatory, and cost targets. Culinary knowledge to support product development through planning, preparation, and execution of customer demonstrations is preferred.

Key Job Responsibilities:

Develop andoptimizebakery formulations through bench-scale experimentation; define key product attributes and performance targets. Create prototypes quickly, incorporate sensory evaluation and internal/customer feedback, and document learnings. Lead product and process development from concept through commercialization (including scale-up, plant trials, and start-up support). Design and execute product and process studies,analyzeresultsand translate findings into clear recommendations. Partner with cross-functional teams (Sales, Quality, Regulatory, Engineering, Operations, Packaging, Marketing, Purchasing, Supply Chain, etc.) to industrialize and launch innovation and renovation projects. Evaluate ingredients, suppliers, and processing technologies; manage external partners todeliver againstproductobjectives. Develop andmaintainproduct/process specifications and operating guides; ensure effective knowledge transfer for consistent manufacturing performance. Support cost, quality, and compliance targets through formulation choices, risk assessment, and cross-functional alignment. Plan and execute customer product demonstrations as needed, including preparation and presentation of culinary applications. Manage multiple projects in a fast-paced environment, balancing priorities, timelines, and stakeholder expectations. ______________________________________________________________

Education and Work History:

Education/Certification:

B.S. degree in Grain/Cereal Science, Bakery Science, or Food/Agricultural/Biological Sciences. Culinary degree or proven experience in customer-facing culinary presentations and product demonstrations is preferred.

Experience:

1+ years of experience in food R D (bakery preferred), including formulation and prototype development (troubleshooting experiencea plus). Understanding of baking processes and ingredient functionality (flours/grains, enzymes, emulsifiers, fats/oils, sweeteners,etc.). Experience supporting commercialization activities such as scale-up, plant trials, and product launch support preferred. Basic knowledge of food regulations and labeling/claims considerations; ability to partner effectively with Regulatory. Knowledge of design of experiments, data collection/analysis, and clear technical documentation preferred. High levelsof initiative, ownership, and collaboration in cross-functional environments. ____________________________________________________________________________

Qualifications and Skills:

Strong problem-solving and critical-thinking skills; ability toidentifyroot causes and implement corrective actions. Ability to plan experiments, analyze results, and communicate recommendations clearly. Strong organizational skills and project management capabilities; ability to prioritize multiple activities simultaneously. Effective written and oral communication with cross-functional and plant teams. Proficiencywith standard business software (word processing, spreadsheets, databases) and comfort working with data. ____________________________________________________________________________

Work Conditions:

Travel as required. Equal Opportunity Employer/Disabled/Veterans. The physical and mental demands described in each job posting are representative of those that must be met by an associate to successfully perform the essential functions of each job. Reasonable accommodations may be requested to enable qualified individuals with disabilities to perform the essential functions of each job. Bimbo QSR is an equal opportunity employer with a policy that provides equal employment opportunity for applicants and employees regardless of race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, age, disability, genetic information, marital status, veteran status, any other classification protected by law.