Position: Bakery Product Development Specialist
About: Work closely with the R&D Manager to develop and implement new bakery products, validate formulas, and improve existing items. Run floor samples, ingredient substitution tests, and production trials to assess product quality and functionality. Improve product consistency by reviewing formulation and process parameters. Train production teams on new items and process corrections, ensuring smooth commercialization. Utilize ERP software to create/update instructions, work with planners on Fixed Period Requirements, and support cross-functional teams in QA, Procurement, Sales, and Production. Travel is required between Kenilworth, NJ, and Long Island locations, so own transportation & a valid driver’s license are a must.
Requirements: 5+ years of experience in commercial baking, R&D, food/baking science, or pastry arts; hands-on experience in large-scale commercial bakeries producing cakes, pastries, pies, cookies, mousses, fillings, and creams; associate degree in Pastry Arts/Baking or equivalent experience; a well-developed palate and passion for transforming ideas into high-quality products; excellent communication skills – both written & verbal. Bilingual in Spanish is a plus; tech-savvy – familiarity with MS Office (Outlook, Word, Excel), SharePoint, ERP systems, and PowerPoint. Experience with VIA system is a bonus but not required; ability to troubleshoot production issues and implement process improvements; strong organization & self-starter mentality – able to manage multiple projects in a fast-paced environment.
Benefits: flexible work schedule conducive to work-life balance, career growth opportunities, collaborative work environment with cross-functional teams, opportunity to work on innovative bakery products and shape the future of large-scale bakery production
