Description

 Research and Development Manager (Rockville, MD) (multiple positions). Conduct research and development of quality artisanal baked goods for large scale, wholesale distribution at production facility. Responsible for shift of manually-produced artisanal bread products to automated industrial manufacturing process. Oversee the installation, operation and expansion of production lines for baking of long-fermentation Ciabatta and Focaccia breads, croissants, and other bakery items. Ensure full production capabilities of new croissant production facility and the development of staff to maintain it. Oversee testing and experimentation of production to meet quality, production and sales goals. Oversee baking process, monitor the quality of new equipment, and calibrate automated systems to reach production goals. Train staff in the operation, calibration, and overall maintenance of state-of-the-art baking machines. Continually engage in research and development of full product line to maintain position as market leader in the artisanal baked goods sector. Design mechanically-driven long fermentation tunnel essential to breads, allowing dough to develop delicate flavor and texture necessary to proprietary steps such as resting, refrigeration and packaging. Continually develop robotic system that allows for palletizing operations inside of holding freezer. Travel domestically <10%. Salary: $155,688 to $170,000 per year. Requires HS diploma and four (4) years of experience in the job offered, or a related position conducting research and development of new bread production methodologies in an industrial setting. Also requires two (2) years of experience in each: 1) using wheat BIGA in the production of bread and rolls; 2) using Levain (Long Fermentation) in the production of dough; 3) baking Modern Roman Pinsa using leavening-maturation techniques that include Long Fermentation; 4) using industrial production techniques to bake Genoese focaccia with rotary pressure molds; and 5) utilizing croissants FTO (Freezer to Oven) process and technology and leading the process of the implementation. Send resume with cover letter to Bakery de France Inc., J. Salameh, REF BP2025, jsalameh@bakerydefrance.com No calls. EOE