Joining King’s Hawaiian makes you part of our `ohana (family). We are a family-owned business for over seventy years, respecting our roots while thinking about our future as we continue to grow and care for our customers and the communities we serve. Our `ohana members build an environment of inclusivity as they freely collaborate, pursue learning through curiosity, and explore innovation as critical thinkers. Beyond that, we are also passionate about supporting the long-term health and well-being of our employees and their families. If you’re excited to rise with our team, come and join our `ohana!

Working under general supervision of the VP of Food Science and QA, the Sr. Baking Scientist is an idealist, researcher, designer, and builder. This role is responsible for the design and execution of plant level processing development, continuous improvement, and research and development for the Food Science department. This role will shepherd and manage plant trials for line extensions, new product testing, ingredient testing, equipment testing to improve product quality, and serve as a technical liaison for product improvement in production. Leads improvement projects associated with company strategic goals in the areas of focus on process improvement, increased efficiency, optimization of total output capacity, and facility/product line expansion. This position will coordinate closely with the Food Science Product Development team, Quality Assurance, Engineering, Sourcing/Supply Chain, and Plant Operations to execute goals.

 

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES

• Manage scale up trials of products and work closely with Production leaders to train on process.
• Work closely with King’s ingredient and packaging suppliers on the technical characteristics of King’s materials and troubleshoot ingredient performance.
• Test and ensure food concepts are shelf stable and food safe.  Work with 3rd party labs to test and analyze products.
• Develop and maintain FDA and USDA food product labeling that complies with regulatory requirements and/or customer requirements.
• Manage numerous projects simultaneously.
• Creatively solve technical problems in a rapid, efficient manner.
• Collaborate and team up with third party manufacturing facilities to scale up and test products for commercialization.
• Collaborate with Food Scientist, Production, Engineering, QA, and Procurement to line trial new and alternate sourced ingredients, line trial new product and line extension products, in compliance with regulatory, food safety and quality requirements.
• Works closely with our ingredient and packaging suppliers on the technical characteristics of our materials and troubleshooting of ingredient performance.
• Collaborates with Operations and Engineering to design experiments and test hypothesis for new equipment technologies to improve our product quality, production process, and efficiencies.
• Troubleshoot technology and ingredient issues when quality problems arise. Provide technical expertise for manufacturing changes, deviations, root cause analysis and troubleshooting. Work collaboratively with internal teams as needed.
• Activities of multiple projects simultaneously.
• Leads, Manages and tracks all projects at once, while ensuring deadlines are met with project team.
• Organize, and lead technical discussions to support process development and testing timelines.
• Provide training and guides to production employees on all the Baking Science Curriculum.
• Review measured produced results and recommended corrective action where indicated.
• Evaluate and recommend modifications as required for new production process and procedures.
• Works directly with QA to help facility the sampling, analytical testing, sensory, and data collection of results.
• Review and interpret technical data generated by the analytical instrumentation and communicate actionable recommendations to teams.
• Develop experimental deigns and utilize data analysis methods when conducting testing for continuous improvement projects.
• Actively seek external knowledge and educates all departments that can benefit from the new information.
• Perform other duties as required or assigned which are reasonably within the scope of this role.

BASIC QUALIFICATION (EDUCATION AND/OR EXPERIENCE)

• Bachelor’s degree in Baking Science, Food Science, Food Technology, Chemistry, Biology, or Culinary Arts from an accredited 4-year college or equivalent relevant experience required.
• 8 years of progressively responsible experience in R&D, Food Science, or New product development required.

PHYSCIAL REQUIREMENTS

• Ability to lift 50 lbs
• Ability to stand 2-3 hours

ADDITIONAL QUALIFICATION (JOB SKILLS, ABILITIES, KNOWLEDGE)

• Proficient ability to work with Production, Engineering, and QA teams.
• Working understanding of bakery food processing, cereal chemistry and science, bakery ingredient, analytical testing equipment.
• Working understanding of product development,
• Proficient understanding of physical properties and chemical composition of food and ingredients.
• Proficient understanding of extensive areas of baking science technology and experimental procedures.
• Working understanding of Project management – plan, coordinate, communicate progress and challenges, execute project activities.
• Proficient ability to work with material suppliers and equipment manufacturers.
• Expert ability to muti-task and contribute to many projects at the same time.
• Ability to consistently demonstrate King’s values of excellence, dignity, saying it like it is in a way it can be heard; and curiosity, collaboration, critical thinking and emotional intelligence.
• Ability to travel up to 10%.

Compensation Range: $117,500 - $167,500

 

King's Hawaiian is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for our ohana.