Bread Process Leader for High-Volume Bakery

The J.M. Smucker Company; Longmont (CO); On-site; USD 94,000 - 135,000; Full time

Job summary

The J. M. Smucker Co. in Longmont, CO is seeking a Bread Scientist to own the bread-making process from mixing to panning and slicing, leading a bakery team, and driving yield and quality improvements across high-volume operations.

You will partner with Production, Engineering, and R&D while developing technicians and leaders on the floor, shaping process efficiencies and cost-saving initiatives.

Qualifications

• Bachelor’s degree required; B.S. in Bread or Bakery Science highly preferred.
• Minimum of 2 years of food manufacturing experience required.
• Experience in sensory training, culinary, recipe development, and tolerance testing preferred.

Responsibilities

• Owns recipe for the bakeries at the plant from mixing to panning.
• Guides Bakery and Sandwich Making departments on operations and cost-savings opportunities.
• Manages Bakery Lab Tech(s) and drives process improvements.
• Develops capability of technicians and managers on the site to understand baking processes.
• Partners with R&D and other sites to create and improve formulations based on feedback.

Skills

Bakery science

Food manufacturing

Sensory training

Recipe development

Tolerance testing

Education

Bachelor's degree in Bread or Bakery Science

Job description

The J. M. Smucker Co. in Longmont, CO is seeking a Bread Scientist to own the bread-making process from mixing to panning and slicing, leading a bakery team, and driving yield and quality improvements across high-volume operations.

You will partner with Production, Engineering, and R&D while developing technicians and leaders on the floor, shaping process efficiencies and cost-saving initiatives.