Process Engineer (Baked Goods)

  • Adamstown, MD
  • Posted 2 days ago | Updated 6 hours ago

Overview

On Site
USD 90,000.00 - 115,000.00 per year
Full Time

Skills

Development Testing
Optimization
Collaboration
Research and Development
Quality Assurance
Texturing
Documentation
Innovation
Manufacturing
Science
Quality Management
Continuous Improvement
Process Improvement
Problem Solving
Conflict Resolution
Communication
Genetics
Authorization
Law
LOS
Recruiting

Job Details

Manufacturing plant looking for someone with extensive process improvement experience in the baked goods industry!

This Jobot Job is hosted by: Christine McNamara
Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume.
Salary: $90,000 - $115,000 per year

A bit about us:

The Continuous Improvement Engineer will lead the development, testing, and optimization of dough formulations and processes for baked goods and other dough-based products. This role is critical to ensuring product consistency, quality, and innovation in alignment with customer expectations and manufacturing capabilities.

Why join us?
  • Medical, Dental, Vision
  • 401k with company match
  • Relocation assistance
  • PTO & sick leave
  • Growth opportunities


Job Details

Key Responsibilities:

  • Develop and refine dough formulations for various baked goods, including breads, rolls, pastries, and specialty items.
  • Conduct pilot trials and scale-up processes from lab to full production.
  • Collaborate with cross-functional teams including R&D, Quality Assurance, and Production to ensure seamless product launches.
  • Monitor and adjust dough rheology, fermentation, and baking parameters to optimize texture, flavor, and shelf life.
  • Troubleshoot production issues related to dough performance and recommend corrective actions.
  • Maintain detailed documentation of formulations, process parameters, and test results.
  • Stay current with industry trends, ingredients, and technologies to drive innovation.

Qualifications:

  • Bachelor's degree in Food Science, Bakery Science, or related field is preferred.
  • 2+ years of experience in dough development or bakery manufacturing.
  • Strong understanding of flour functionality, fermentation science, and dough rheology.
  • Experience with industrial mixers, proofers, ovens, and other bakery equipment.
  • Knowledge of food safety regulations and quality systems.
  • Someone who values continuous improvement and process improvement
  • Excellent problem-solving and communication skills.


Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.

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