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Requirements:
- High School Diploma or GED required; Associate’s or Bachelor’s degree in Culinary Arts, Food Science, or Baking Technology preferred.
- 2–5 years of baking experience in a commercial, food manufacturing, or R&D environment.
- Strong knowledge of functional ingredients, such as proteins, fibers, natural sweeteners, and fortification agents.
- Understanding of GMPs, food safety, and sanitation in a regulated manufacturing facility.
- Ability to read and follow detailed formulas, batch sheets, and production specifications.
- Basic understanding of food chemistry and ingredient interactions in baking processes.
- Excellent attention to detail, organization, and documentation skills.
- Ability to lift up to 50 lbs and stand for long periods in a production setting.
- Bilingual (English/Spanish) preferred.
Work Environment
- Controlled food production and test kitchen environment.
- Exposure to ovens, mixers, and food ingredients.
- PPE required: hairnet, gloves, lab coat, and safety shoes.
- Must follow strict hygiene and GMP standards.
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| Location: Miramar, FL
Department: Research & Development / Production
Reports To: R&D Manager / Production Supervisor
Shift: Full-Time 1st Shift, Monday–Friday)
Position Summary
The Functional Baker is responsible for developing, preparing, and baking innovative functional food products—including high-protein, low-sugar, and nutritionally enhanced baked goods. This role combines culinary skill with food science to create consistent, high-quality products that meet nutritional, sensory, and regulatory standards. The position requires adherence to Good Manufacturing Practices (GMPs) and collaboration with R&D, Quality, and Production teams.
Key Responsibilities
- Prepare and bake functional food formulations (e.g., protein bars, cookies, biscuits, baked snacks) according to approved recipes and R&D formulations.
- Collaborate with R&D and production teams to develop new functional bakery products and improve existing formulations.
- Measure and mix ingredients precisely according to batch records, ensuring compliance with nutrition and quality targets.
- Operate and monitor baking equipment such as mixers, ovens, sheeters, and extruders.
- Conduct test batches, evaluate product texture, taste, and shelf stability, and provide feedback for formulation adjustments.
- Maintain accurate records of formulations, ingredient usage, process parameters, and sensory results.
- Ensure all baking operations comply with GMP, FDA, and food safety regulations.
- Clean and sanitize baking equipment and utensils per sanitation SOPs.
- Monitor ingredient quality, freshness, and storage conditions.
- Collaborate with Quality Assurance to perform product evaluations and implement process improvements.
- Support scale-up of pilot formulations to production runs as needed.
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