Bakery Science Leader at J.M. Smucker

Scottsville, Kentucky, United States

Not SpecifiedCompensation

Senior (5 to 8 years), Expert & Leadership (9+ years)Experience Level

Full TimeJob Type

UnknownVisa

Food Manufacturing, Consumer GoodsIndustries

Expert level understanding of bakery equipment, processes, and materials for high-volume bakery operations
Ability to develop and train technicians, leaders, and managers on baking process flow, inputs/outputs, control variables, troubleshooting, and E&T standardization
Strong collaboration skills with production teams, leadership, Corporate R&D, engineering, marketing, other sites, and external vendors
Proficiency in statistical trending, predictive analysis, and correlating raw material impacts (e.g., crop year flour variations) to processes, quality, and equipment
Capability to manage a bakery lab, including ingredient evaluation, formula optimization for quality/performance/consumer-liking/profitability, testing, calibration, and technician training
Experience in process documentation, defect reduction, productivity/safety/quality enhancements, and cost/process improvement projects
Knowledge of Food Safety, Quality, regulatory requirements, and The J.M. Smucker Safety Program
Ability to drive high-performance culture, coach teams, leverage HPO principles, and model Basic Beliefs/Commitment to Each Other
Skills in troubleshooting major problems, supporting operations/engineering, and evaluating new opportunities
Awareness of bread industry trends, innovative technologies, ingredients, and competitive activities

Provide technical leadership to enhance productivity, safety, and quality by monitoring raw ingredients' impact on processes and equipment
Ensure manufacturing complies with Food Safety, Quality, and regulatory requirements; support safety program and suggest improvements
Develop proactiveness program using trending/predictive analysis to prevent process, quality, and equipment losses
Support operations/engineering with improvements, troubleshooting, cost-savings, and new production evaluations
Partner with Department Manager on business master plan, technical/organizational projects
Drive high-performance culture by engaging teams, coaching problem-solving/decision-making/self-reliance
Develop leadership skills in individuals and Bakery teams using HPO principles
Provide technical support to bakery department (days/night shifts); manage crop year flour variations
Manage bakery lab and technicians; train on testing, calibration, communication
Function as technical leader in cross-functional teams for initiatives/projects
Identify/implement cost/process improvements; lead multiple projects
Work with R&D on formulations based on consumer/marketing/sensory feedback
Build internal/external networks for industry insights; develop relationships with R&D, sites, marketing, engineering, vendors
Keep organization current on technologies, ingredients, trends, competitors
Assist in plant start-up CQV activities
Other tasks as required