Contract: 15 months

Role is onsite Monday-Friday day shift, with the flexibility to support business on off shifts as needed.

JOB SUMMARY

Maker’s Pride is the leading contract manufacturer in North America & Canada with 25 manufacturing facilities across four product platforms (Baking, Bars, Refrigerated & Frozen, and Packaging). We operate 9 commercial bakeries, making Maker’s Pride the largest cookie and cracker contract manufacturer in the United States

The R&D Food Scientist L1 – NBI (New Bakery & Innovation R&D Platform) within Maker’s Pride (MP) is a technical position within the greater R&D team that requires a self-motivated, technically curious & creative, customer focused candidate who will work comfortably cross functionally on the New Bakery & Innovation Business Platform (NBI) with Operations, Sales, Quality, Regulatory, Marketing, Supply Chain, Procurement, Finance, Project Management and Engineering to drive results within MP.

KEY RESPONSIBILITIES / WHAT YOU GET TO DO

Project Management:

• Works on the bakery projects in the Core Bakery R&D platform from concepts, ingredient sourcing, reformulating, cost management and product life cycle maintenance
• This position requires an individual to balance multiple assignments/tasks concurrently and demonstrate the ability to work independently or to lead a team within R&D
• Sets goals, specifications and manages production plant trials
• Works closely in cross-functional teams including Operations, Quality, Regulatory, Food Safety and Finance to design food products that meet nutrition guidelines, claims on pack and can be produced cost effectively across the many MP plants domestically.
• Upon completion of successful trials this R&D Food Scientist will then turnover the production phase to Operations with set specifications, process instructions, appropriate yields and run rates
• Understands the business need, designs, implements tests, analyzes data, draws conclusions, documents, communicates results, and commercializes products
• Positively and proactively interacts with customers, prospects, R&D management and all colleagues to keep projects on track.
• Travels and then collaborates with plant personnel in production facilities
• Assists, all Bakery R&D, upon availability to drive improvements in production processes to ensure consistency, efficiency, and waste reduction in manufacturing across production lines

Product Development:

• Manages some incoming new projects cross functionally
• Leads bench, pilot plant and production trials on new projects
• Manages new formulas within targeted costs for Private Label which can get produced commercially on the MP manufacturing lines across multiple MP plants to drive revenue growth
• Translates market trends and the consumer/business needs into innovative products and packages that can be commercialized in a fast-paced environment

Ingredient Sourcing & Research:

• Has knowledge of suppliers, food manufacturers, trends, technological advancements, and ingredient innovations, incorporating them into product development
• Influences, manages projects/people, and solves problems effectively and efficiently
• Brings an entrepreneurial spirit and growth

Cost and Process Optimization:

• Drives improvements in production processes to ensure consistency, efficiency, and waste reduction in manufacturing
• Proactively works with Procurement and suppliers to source innovative ingredients that align with product goals and enhance margin. Enables cross functional business decisions
• Provides training and support to Operations staff on new recipes and processes

Customer & Market Focus:

• Stays up-to-date on Bakery trends and competitive products through Marketing Insights
• Stays up-to-date with industry developments, ingredients, and emerging technologies
• Engages with customers and Sales teams to ensure that products meet consumer preferences and brand positioning
• Attends industry conferences, trade shows, and meetings with customers while identifying market needs and new business opportunities

Regulatory & Compliance:

• Collaborates with the Regulatory team to ensure all product formulations comply with food safety regulations and labeling standards
• Works with Legal and Regulatory teams to manage product claims, certifications (e.g., gluten-free, organic) and ingredient transparency

Collaboration:

• Ability to manage a high-volume workflow in a fast paced, action-oriented environment
• Works closely with cross-functional teams including Business Development, Supply Chain, and Packaging to develop products that drive revenue results to meet the company’s goals
• Communicates findings, challenges, and solutions effectively with stakeholders at various levels on regular intervals and through structured 1:1s

KEY COMPETENCIES / WHAT WE WANT FROM YOU

• Collaborates within R&D and cross functionally on projects that drive revenue results
• Basic knowledge of commercial Bakery production equipment and processes is preferred
• Excellent project management, critical thinking, organizational, and leadership skills
• Proficiency in Microsoft Word, Excel, and PowerPoint
• Experience with nutrition analysis and labeling software (ESHA Genesis, ASD Product Vision, or similar)
• Familiarity with Regulatory standards, nutritional labeling, and product safety protocols
• A desire to drive your future and accelerate your career while leading, coaching and mentoring others

EDUCATION & EXPERIENCE

• B.S./M.S. in Food Science, Bakery Science, Culinary Science, Agricultural Science or similar is required
• Internship and/or 0-2 years of relevant experience preferred
• Baking experience preferred

PHYSICAL REQUIREMENTS

• Sitting at a workstation for extended periods of time
• Stand, walk, climb stairs on a frequent basis
• Office-based with regular time spent in the R&D lab/ pilot plant and production facilities
• Up to 25% travel to suppliers, production sites or to attend industry conferences

The pay range for this full-time, contract salaried position is $68,300 - $85,500 CAN/year. Individual base pay depends on work location and additional factors such as experience, job-related skills, and relevant education or training. The position is eligible for a discretionary annual incentive based on company and individual performance.

#LI-MA1 #LI-Onsite

Interbake Canada believes in equal opportunity and it is our priority to ensure a barrier-free recruitment and selection process. If you require an accommodation during the recruitment process please let us know.

Interbake Canada is an Equal Opportunity Employer.