What are the responsibilities and job description for the Dough Technologist position at Bakery de France?
Company Overview
Bakery de France is dedicated to the art and science of baking, honoring the traditions of artisan craftsmanship while embracing modern, environmentally friendly practices. Our commitment to quality begins with selecting the finest all-natural ingredients and ensuring responsible manufacturing processes that reflect our passion for bread.
Summary
We are seeking a Technologist to join our team at Bakery de France. In this role, you will play a vital part in ensuring our baking processes meet the highest standards of quality and safety. Your expertise will contribute to our mission of delivering exceptional artisan baked goods while adhering to industry regulations.
Purpose of the Job
1. Improve products and processes in the plant systematically and in line with Bakery De France targets.
2. Challenge, support, and train the local organization in production processes, improvement methodologies, and tools.
3. Support the plant team in the development of new products and processes.
Key Responsibilities Technology (40%)
- Completion percentage of documentation.
- pH and volumetric rise of sourdough.
- Line efficiency and dough yield percentage.
- Information management of production processes.
- ID cards, process control sheets, formulas, SOPs.
- Sourdough quality and performance.
Training (20%)
- Number of licensed employees and trainers.
- Number of Academy trainings.
- Percentage of employees with basic CI Tool proficiency.
- Deploy technology-based tools on the shop floor.
- Develop control plans to ensure correct usage of tools, license employees by position, and develop trainers.
- Develop and conduct training integrating baking science and practical application for Bakery De France Baking Academy.
Continuous Improvement (30%)
- Reduce waste (lean) and variation (six sigma) in production processes and bakery operations.
- Train supervisors, operators, and technicians to apply CI Tools.
- Identify and solve complex/reoccurring problems via RCA.
- Leverage external expertise (LLBG, suppliers, industry experts).
- Use CI tools such as Fishbone, 5 Whys, 5S, PDCA.
New Product Development (10%)
- Drive the technical aspects of the NPD cycle.
- Collect required data for samples, identify production issues, and implement process changes.
- Record settings during trials, validate approved settings, and hand over to production and quality.
- Track all NPD tasks in the Stage Gate Commercialization Process.
- Support process changes in CAPEX projects as needed.
Dimensions and Organizational Context
- Shop floor oriented, interacting with multiple levels.
- Member of HACCP and cross-functional teams.
- Participates in group initiatives.
Knowledge, Experience & Skills
- Bachelor's degree in food technology.
- Minimum of 2 years of relevant experience in the food processing industry.
- Strong understanding of RCA, CI loops, and food production processes.
- Knowledge of baking science and techniques.
Competencies
- Analytical and problem-solving skills.
- Strong communication and training abilities.
- Detail-oriented with process discipline.
- Ability to work collaboratively in cross-functional teams.
if you are passionate about baking and ready to make a difference in the artisan food industry, we invite you to apply today and join our dedicated team at Bakery de France!