The Product Developer is responsible for supporting the creation and design of value-added bread products, both branded and private label. This position provides technical R&D support for process or product improvement projects, including cost savings projects, and new processing and/or ingredient technologies.
Product Developer
Location: 7350 S 10th St, Oak Creek, WI 53154 | 2201 Southbranch Blvd, Oak Creek, WI 53154
Hire Type: Full-Time
Pay Range: $90k/year – $110k/year
Department: R&D
Key Responsibilities (Essential Job Functions)
This position is responsible for the day-to-day activities required to support product and process initiatives. This position will:
- Provide hands-on technical support and management for new product launches, product changes, and cost savings.
- Work with Operations and Quality to ensure high-quality products are translated from the bench to production in an efficient and safe manner.
- Conduct plant trials and drive technical expertise in product through understanding equipment capabilities.
- Act as the technical liaison between Marketing, Sales, R&D, QA, and Operations for new product launches, product changes, and cost savings.
- Maintain a safe and clean working environment by enforcing procedures, rules, and regulations.
Plant Trials & Commercialization:
- Conduct plant trials and first production runs to ensure a smooth transition to the commercialization of an approved lab prototype:
- Trial preparation and gathering of ingredients, pre-scales, and packaging
- Lead pre/post-trial meetings
- Gather unbiased and accurate data, conduct data analysis, and collect samples
- Prepare trial reports
- Identify, report, and make recommendations on improvements during trials and feasibility to create efficiencies and minimize loss
- Achieve manufacturing feasibility and efficiency, product safety, and product quality
Problem Solving & Continuous Improvement:
- Solve technological problems and implement solutions for formulation and processing issues
- Liaise with ingredient and equipment suppliers to reduce costs and/or reformulate
- Support operations and procurement in the testing of alternative ingredients due to supply issues and cost-saving initiatives
- Maximize the use of existing recipes to optimize plant efficiencies and reduce waste
- Adjust batch sizes of recipes to optimize ease of manufacture and reduce material waste
Project Management & Product Development:
- Lead multiple projects at the same time and ensure activities are delivered to project timelines
- Effectively prioritize tasks to meet deliverables
- Lead or assist in product formulation and reformulation, and create culinary concepts and prototypes, as needed
- Conduct sensory assessments and prepare sensory reports for product assessments and approvals
- Standardize sensory practices and protocol
- Provide technical recommendations on future product capabilities based on equipment and technology assessments
- Communicate clearly and effectively with all stakeholders
- Keep key stakeholders informed when issues arise
- Pack and ship samples to customers and stakeholders
Other Duties:
- Travel required: 20% (primarily within North America – USA & Canada)
- Some weekend or after-hours work may be required
Education & Experience
Required:
- Degree in Food Science, Engineering, or Science from a recognized University; OR
- Diploma in Baking or Culinary Arts from a recognized College
- 3–4 years of experience in bakery manufacturing, preferably in R&D
- 5 years of related experience in manufacturing, product development, or quality within the food industry
- Experience in sensory evaluation
- Experience with industrial bakery equipment for yeast-raised products, breads, rolls, or chemically leavened products
- Proven leadership abilities and strong communication/interpersonal skills
- Excellent organizational and time management skills
- Strong problem-solving and decision-making skills
- Attention to detail, urgency, and ability to manage multiple tasks and meet deadlines
- Positive, team-oriented attitude
Preferred/Considered a Plus:
- Certified Master Baker
- Thorough knowledge of bakery equipment and processing techniques
- Strong technical background in ingredient functionality related to bakery products
- Knowledge of plant practices and regulations regarding HACCP, SOPs, and GMPs
- Proactive mindset with a curiosity to investigate and learn
- Ability to collaborate effectively with cross-functional teams
Working Conditions and Physical Requirements
- Mix of plant floor and office work environments
- Adherence to all required food safety protocols in a manufacturing setting
- Ability to stand for 8–10 hours, walk on flat/uneven surfaces, and climb stairs
- Exposure to loud noises, strong smells, flour dust
- Must be alert to machinery malfunctions, alarms, and emergency announcements
Physical Demands:
- Regularly required to stand, walk, use hands, and reach
- Occasionally required to sit, climb, stoop, kneel, crawl, talk, and hear
- Regularly lift/move up to 10 lbs
- Frequently lift/move up to 25 lbs
- Occasionally lift/move up to 70 lbs
- Vision requirements include close, distance, peripheral, depth perception, and focus adjustment
EEO Statement
Furlani Foods provides equal employment and advancement opportunities to all individuals. Employment decisions are based on merit, qualifications, and abilities. Furlani Foods does not discriminate on the basis of race, color, national origin, ancestry, age, gender, sexual orientation, marital status, arrest or conviction record, disability, religion, veteran status, or any other protected characteristic as defined by applicable laws.