Senior Maintenance Mechanic / PLC Technician

Must Have Bakery Experience Relocation Assistance Compensation: $150k to $160k Manage all bread and pastry R&D projects. Develop product (re)formulations and recipes. Develop strong cross-functional relationships with the R&D community as well as with Marketing, Sales, Quality, Operations, Engineering, Regulatory, and others. Evaluate new ingredients, materials, products and processes with an emphasis on NAFNAC and clean label solutions. Execute pilot lab runs, consumer tests, plant trials and validation trials. Prepare operating guidelines for product development and ensure a proper documentation flow. Generate recipes and supporting documentation for lab samples, such as sample request forms and project labels. Participate in resolution of complaints and QA cases. Generate re-work recipes when necessary. Lead special projects concerning products, processes, equipment, and facility concepts and design. Generate Signum Projects and project labels. Participate in Food Safety Team meetings. Manage time effectively and deliver projects on time and in full. Research & Development Manager Must Have Bakery Experience Location: Suffolk county, NY Relocation Assistance Compensation: $150k to $160k Key Job Responsibilities Manage all bread and pastry R&D projects. Develop product (re)formulations and recipes. Develop strong cross-functional relationships with the R&D community as well as with Marketing, Sales, Quality, Operations, Engineering, Regulatory, and others. Evaluate new ingredients, materials, products and processes with an emphasis on NAFNAC and clean label solutions. Execute pilot lab runs, consumer tests, plant trials and validation trials. Prepare operating guidelines for product development and ensure a proper documentation flow. Generate recipes and supporting documentation for lab samples, such as sample request forms and project labels. Participate in resolution of complaints and QA cases. Generate re-work recipes when necessary. Lead special projects concerning products, processes, equipment, and facility concepts and design. Generate Signum Projects and project labels. Participate in Food Safety Team meetings. Manage time effectively and deliver projects on time and in full. Qualifications B.S. degree in Bakery Science, Food Sciences, Food Engineering, or related scientific field. Master Baker or Pastry chef certification. 5+ years' experience in formulation of bakery products. 5+ years leadership experience. Excellent organizational and communication (written and oral) skills. Excellent project management skills with ability to prioritize multiple activities simultaneously. Proficient with Microsoft Office suite (Word, Excel, PowerPoint, Teams). Willing to travel as required. Language skills: English; knowledge of Spanish and/or German a plus. All qualified applicants will receive consideration without regard to race, age, color, sex (including pregnancy), religion, national origin, disability, sexual orientation, gender identity, marital status, military status, genetic information, or any other status protected by applicable laws or regulations. #J-18808-Ljbffr gpac