Senior Associate Technologist II

Responsibilities

To work, both in a "hands-on" environment and/or direct as needed, ideas and concepts into product reality. Utilizing practical and technical abilities both of his/her own and /or other team members, make changes, samples, adaptations as required. Utilizing services available - laboratory, accounting, packaging, technical services, marketing, engineering, etc.

- ensure that product(s) are followed through to channels for final approval for sale. To prepare specifications and process operating guides for product developments and ensure flow of documentation is communicated to those who have a need to know. To conduct reviews or write reports/memos on the current status of developments. Where product developed is scheduled for test marketing, to accept responsibility for such production on a regular basis.

To maintain a daily log of outlining project status and activities in such detail that others may continue the test. To lead in special projects concerning products, processes, equipment, and facility concepts and design. To carry out the above responsibilities and any other that may arise from time to time at the request of his/her Section Manager or Director of Product Development.

5 - 7 Years Experience in food and/or bakery technology; plant experience - should have extensive knowledge within several categories including: BA or MA (preferable Food or Bakery Technology or related Scientific Degree), AIB or equivalent bakery training - working knowledge of bakery or food engineering will be an advantage.

• Pan Breads
• Artisan Breads
• Organic Breads
• English Muffins
• Flat Breads
• Bagels
• Soft Cake
• Pastry
• Fermented Sweet Doughs/Danish
• Pies
• Donuts
• Cookies
• Buns & Rolls
• Knowledge of Food Service, freeze/thaw, chilled, frozen and institutional