R&D Technical Service Engineer

The Technical Service Engineer will be working at our largest locations within the US, built in 1963, our McComb, Ohio facility employs over 1,100 full time and temporary team members. We primarily make cookies, filled bars and snack crackers. The site spans across 725,000 square footage (900,000 square footage in warehouses), with 14 ovens, 17 finished product packaging lines and has over 360 SKU’s. Operating 24/7, the plant is responsible for $250 mil in revenue. If you were to look up McComb, Ohio on Wikipedia, you’d see a reference to our very own plant – known as “The Cookie Factory” – referenced on the page! Located in Hancock County, the location is within a short drive to Perrysburg, Findlay, and Bowling Green! Also, Hancock County has one of the highest concentrations of top ranked public schools in Ohio. Relocation is available for this opportunity. Job Summary: To manage and drive Product Development (PD) and the Product Development (PD) process, Commercialization and Scale-up as defined by the business strategy.  The individual provides technical expertise and execution in the manufacturing and commercialization of new products, commissioning of new equipment, formula revisions and plant trials to service customers and generate revenue.  This function requires: problem solving skills, interpersonal effectiveness, effective project management skills, depth of technical food processing knowledge and the ability to collaborate with other professionals to achieve common goals.    Job Duties:Duties may include, but are not limited to the following: Execute scaled tests, trials, organizing procedural meetings, creating test records and recommendations for continued successful production after scale ups (may include internally and externally driven projects) Strength in formula scale conversions from bench to commercial platform (including batch sheet organization, team training, formulary mathematical conversions and adjustment recommendations, initial quality review and compliance range recommendations for ingredients and raw formulas for sustainable production Be a problem solver, target issues and propose/ implement solutions on priority basis. Review, assess and improve production lines and line efficiencies to assist operations targets Convert baker’s formularies into commercial practice as per customer or internally driven directions by leadership. Create full process instructions, rates, and product specifications based on actual production trials/learnings. Positively and proactively interact with customers, and colleagues to keep projects on track.  Some travel will be required, up to 40%. Support multiple projects and activities within R&D Department to accomplish department objectives. Primarily located at facility, but also must have ability to work independently at times, with other teams, external services and make independent technical assessments and decisions for technical team resolutions as well as working with the larger teams         Required Competencies & Knowledge:Knowledge of:  Knowledge of general food technology, bakery application, ingredient functionality and formulation Knowledge of various large-scale production equipment and flow typical to commercial facilities (manual and automated) Knowledge of Cookies and Crackers preferred Autonomous and multiple R&D project management Solid technical knowledge of products, processes and ingredients Knowledge of process improvement techniques and methods for sustained process control Product Vision, Genesis R&D software or equivalent Operating knowledge of Quality test methods and equipment Skilled in:  Baking processes of snacks and dough-based snacks Technical problem solving Assessing customer needs to resolve promptly and efficiently   Time management The ability to effectively conduct formal meetings with professional clientele to define project objectives, formulate action plans, and report on progress Building customer confidence with proper follow through Verbal and written communication Industry experience Strong interpersonal and influencing skills Create and present professional presentations Ability to:  Execute customer related requirements related to R&D Communicate effectively both verbally and in writing Project HFS as world class production facility Work closely with multiple functions Proficiency in:   MS Word, Excel, PowerPoint, SharePoint, PLM software Work Environment: Work is primarily done in a manufacturing setting but can involve the pilot and/or any number of main Hearthside production facilities (travel required) Physical Requirements: Sitting at a work station for extended periods of time Standing while creating product samples both in R&D and on the plant floor Stand, walk, climb stairs on an infrequent basis Working possible off-hours when required Able to lift up to 25 pounds Minimum Qualifications: 3 yrs. direct experience in dough-based bakery/ baked snack/ R&D commercialization. Some other related experience (finished grain snacks, batter-based bakery) category experience may also be considered Food Science bachelor’s or similar chemistry/ biology/ food engineering with direct bakery/ baked snack category experience in production facility. A combination of education and experience will be considered. Culinary Baking Certifications (Culinary Institute of America, AIB, Kansas State or similar) highly desirable. Bakery formulations and basic bakery science knowledge required Quality Control Sciences application knowledge in bakery live production preferred #LI-SS1