R&D Lab Technician JobPhoenix, AZ

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Why You'll Love This Job

The R&D Lab Technician’s primary responsibilities will include working with the team to  expand and improve current product lines, and assist in the development of new products. Demonstrate expertise in handling raw materials, aid in development of standardized processes and product specifications, measure and record data for consistent execution, and support product commercialization.


Consistent and dependable attendance.
Must be able to lift up to 50 lbs consistently per production needs.
Must have the ability to stand a minimum of 6 hours without a break and a maximum of 12 hours with a  break. There are NO sitting positions or jobs
Organize, refill and keep common and sample ingredients in an orderly manner while recognizing shelf life  and expiration dates
Ability to record baking data and keep good records
Work in a clean, organized manner including washing pans, cleaning equipment, removing trash
Be available to work overtime per departmental needs
Ability to climb up and down ladders and traverse walkways
Ability to work in confined spaces. (Spiral, oven area, proof box, etc.)
Implement standards for existing product and process parameters
Aid in researching parameters for purchased products including ingredients, work in progress and finished  goods
Work under the approval and direction of the Research and Development Supervisor/Manager to revise/improve existing baked products
Work under the approval and direction of the Research and Development Supervisor/Manager to develop new baked products
Follow policies and procedures for new product development including requests approved by the VP of  Research & Development and Culinary Innovation
Maintain and update daily logs recording product performance
In conjunction with the Food Safety Committee, develop, implement and maintain quality assurance  procedures designed to meet governmental and industry standards for food safety
Actively participate on the Food Safety Committee as directed
Ensure Lean Manufacturing principles are utilized, and improvement ideas are generated and proposed
Work with production supervisors, crew leaders, and operators to keep product within stated specifications
Identify areas of process that are negatively affecting the flow of production and/or the finished product
Participate in efforts that improve processing methods, food safety and quality, delivery performance,  housekeeping and the implementation of cost reductions  
Aide in trouble shooting and corrective actions
Work through the appropriate manager, supervisor, and crew leader to ensure all controlled measures are  observed and maintained
Act as a role model at all times by maintaining a clean and organized work environment and participating in  the operation’s housekeeping programs  
Participate in a challenging, goal-oriented environment by communicating performance levels of the  production teams with Production Managers and the Research and Development Manager/Supervisor for  continuous improvement  
Compute moisture or salt content, percentages of ingredients, formulas, or other product factors, using  mathematical and chemical procedure  
Perform regular maintenance of R&D equipment by inspecting, calibrating, cleaning, or sterilizing
Analyze test results to classify products or compare results with standard tables

Skills & Qualifications

Able to work effectively in a team environment
Experience in bakery/pastry/production/manufacturing
Ability to follow directions in written and verbal format
Possess basic computer skills including – Microsoft Office (Word, Excel) and email
Expertly weigh, measure, mix, bake and finish baked & pastry goods
Advanced mathematic skills to include, but not limited to, the ability to deduce averages, determine percentages, and use algebra to calculate differing throughputs
Competent in Microsoft Office and Excel
Ability to become AIB certified within 6 months of enrolling in the Advanced Baking Technology Course
Bilingual (English/Spanish)
Experience in food manufacturing/processing/bakery
Associates Degree in Baking & Pastry and/or 2 years of related work experience
Knowledge of BRC/SQF requirements
Flexible schedule that can accommodate work load peaks and variations
Knowledge of MS Excel

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