Senior Bread Scientist & Process Leader

The J.M. Smucker Co.; 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 through panning and slicing.

You’ll lead technical initiatives, partner with production, engineering, and R&D, and develop technicians on the floor, influencing product quality and process efficiency. This role demands hands-on bakery science leadership, shop floor coaching, and the ability to drive cost and yield improvements in a high-volume operation.

Qualifications

• Bachelor’s degree required; B.S. in Bread/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 improvements, troubleshooting, cost-savings ideas, and new opportunities.
• Manages Bakery Lab Tech(s).
• Develops strategic plans to close gaps and improve bread quality and weight variability, reduce downtime, and improve yield.
• Drives cost and process improvement projects to run a stable, efficient operation; leads multiple projects.

Skills

Leadership on the floor

Analytical troubleshooting

Project management

Communication skills

Time management

Education

Bachelor's degree in Bread or Bakery Science

Tools

Microsoft Suite

Job description

The J.M. Smucker Co. in Longmont, CO is seeking a Bread Scientist to own the bread-making process from mixing through panning and slicing.

You’ll lead technical initiatives, partner with production, engineering, and R&D, and develop technicians on the floor, influencing product quality and process efficiency. This role demands hands-on bakery science leadership, shop floor coaching, and the ability to drive cost and yield improvements in a high-volume operation.