Baker & Tourier, Relocation Assistance Available

Title: Baker & Tourier

Job Summary

We are looking for a skilled artisanal baker with a strong background in laminated dough and artisanal bread production. This role entails hands-on work in concept development, customer sampling, and ideation. If you are a dedicated artisanal baker with a flair for innovation and the flexibility to apply your skills in industrial contexts, we invite you to apply for this exciting opportunity. Your expertise and creativity will play a pivotal role in crafting new, high-quality bakery products.

Key Responsibilities:

• Laminated Dough, Artisanal Breads, and Industrial Bakery Lines: Demonstrate a strong understanding of laminated dough and artisanal bread-making techniques, including proficiency in crafting these products. Exhibit a keen interest in learning about industrial bakery lines, aiming to implement new products at an industrial scale.

• Passion for Artisanal Baking: Possess a deep passion for the field of artisanal baking and stay current on emerging trends in the industry.

• Baking Formulas and Recipe Creation: Have a comprehensive understanding of baking formulas, ingredient functions, and the ability to create recipes that meet customer requirements for new products or improve existing ones.

• Documentation and Communication: Organize, document, and record the product tasting and cutting processes, including visual documentation with photographs. Effectively communicate findings to the relevant teams or individuals.

These responsibilities and tasks require good knowledge of laminated dough, artisanal breads, and the ability to adapt skills for industrial applications. Passion for artisanal baking, staying informed about industry trends, and the capacity to create and document recipes are essential.

Minimum Requirements:

• 5+ years in baking industry

Critical Skills:

• Demonstrate a strong understanding of laminated dough and artisanal bread-making techniques, including proficiency in crafting these products.
• Food ingredients and science background (in bakery or in a similar field) such as filling, yeast, chocolate, flour ingredients.
• Methodic, rigorous, and analytical skillset.
• Creative, curious, passionate.
• Capacity to build strong relationships, autonomous, team building focus.
• Maintain positive relationships with internal/external team members.
• Active listener and ability to build upon professional feedback.

Additional Knowledge & Skills Preferred

• Knowledge of Canadian and American food laws and regulations (CFIA, Health Canada, FDA, USDA, etc.) HACCP, GMP’S BRC, an asset
• Previous experience on industrial line, an asset
• Working knowledge of French, an asset.
• SERV Safe Certification

Education:

• Degree in Baking and Pastry Arts

Working Conditions:

• Frequent standing- work in lab and on production floor
• Occasional travel in US and Canada required

Monday – Friday, 7 a.m. to 4:30 p.m. Position requires some flexibility to start earlier or later as needed.
40 hours per week