Baking Quality Specialist

Bay State Milling Job Description

Job Title: Baking Quality Specialist

Department: Corporate Quality Assurance

Reports To: Director of Quality

Job Location: Quincy, MA

FLSA Status: Salaried Exempt

SUMMARY  

The Baking Quality Specialist, based in Quincy, MA, will play an integral role in our Quality Assurance team by supporting company growth through developing and evaluating innovative ingredient solutions within strategic bakery product platforms, including baking performance, whole grain nutrition, health, and wellness categories, and organic. The Baking Quality Specialist will also support the analytical and rheological areas of the QA department with helping to evaluate protein, moisture, ash, and rheological properties prior to baking the products.  These solutions will apply to all BSM business units.

They will work with counterparts in sales and marketing, quality assurance and operations to analyze Bay State Milling ingredients that meet a customer’s requirements for baking quality and any other applicable quality attributes.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.  Other duties may be assigned.  

Baking

• Manage the bake program for Create and Cultivate product categories for BSMC and provide timely results and insights to stakeholders based upon data analysis.
• Act as a technical subject matter expert for BSMC baking program including continuous training curriculum development in baking for personnel.

• Ensure the baking facility is maintained in accordance with company requirements and conduct internal reviews and audits of those programs.
• Assist in training GEC personnel in baking when appropriate and provide guidance for employees with regards to safety, food safety and quality concerns.

Quality

• Prioritize incoming samples for testing analysis to ensure timely and accurate data to Operations.
• Perform primary and secondary method analysis (where applicable) for parameters such as moisture, ash, protein, and vomitoxin.  Conduct rheology methods such as a falling number and doughlab. 
• Perform finished product testing and communicate results to internal and external customers.
• Perform preventative maintenance, cleaning, basic repairs, and calibration to laboratory equipment.
• Participate in technical commercialization activities for bringing new products to market where applicable.
• Perform experimental milling procedures to evaluate milling characteristics.
• Collect and send monthly samples to outside labs for analysis and track results.
• Participate as a sensory panelist at the Quincy GEC.  Participate in external and internal cross-check programs.
• Lead and participate in CE efforts.
• Serve as a backup to the Corporate QA Specialist when they are absent and able to perform their daily tasks.

• Conduct laboratory analysis of Create & Cultivate products to provide a data-based conclusion and support for purchasing planting, blending, and applications where applicable.

Grain Pipeline Management

• Actively involved in new crop transition, including analysis, bake, and communication of results.

Customer

• Prepare samples for submission to customers as requested.
• Analyze complaint samples as requested and report results.
• Participate in customer visits to the GEC as requested.

 Employee

• Provide technical support and training to other employees.
• Provide leadership in effective management of sample throughput, review of data, and follow up.

Functional/Leadership

• Actively participate in initiatives to support Corporate Quality Assurance business plan.  Share knowledge and expertise with QA teams at other sites.  May include travel.
• Provide site leadership in an area outside the laboratory such as recognition, safety, lean, enlistment, and/or community service.
• Actively participate in lab cleanliness and orderliness efforts to maintain housekeeping throughout the GEC.

• Respond and resolve daily quality and safety non-conformities, and document Corrective Action to preventative future occurrences. Capture in CERT.
• Other duties as required.

ALLOCATION OF TIME:

• Baking-related activities: 25%

• Primary and Secondary lab activities: 60%
• Data Analysis and Training: 15%

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 Thorough understanding and expert efficiency in the function and application of ingredients, equipment, processes and finished product characteristics within the segments listed above

• Experienced in the application of whole grains and wellness-oriented functional ingredients
• Ability to interpret physical, chemical and experimental flour, pizza, tortilla and bread-based test results to make appropriate conclusions, and recommendations.
• Thorough understanding of lab and bakery equipment for functionality.

• Ability to lead or participate in a sensory-evaluation program
• Ability to independently own a project (ability to operate at a high level of performance autonomously)
• Ability to work in a cross-functional team (marketing, sales, operations, procurement, quality assurance) environment.

• Technical baking foundation.

EDUCATION and EXPERIENCE  

• Degree in science or culinary related field (baking, biology, cereal, food or chemistry)
• 3-5 years minimum experience in culinary/bakery/lab applications

• Proficiency in Word, Excel and PowerPoint windows applications is required.

LANGUAGE SKILLS   English fluency is essential.  Must have strong verbal and written communication skills, with ability to interact with and respond to customers.

MATHEMATICAL SKILLS 

Ability to apply basic mathematical concepts such as fractions, percentages, ratios, and proportions to practical situations such as product formulas.

REASONING ABILITY

Must have seasoned judgment and business situation versatility, with ability to define problems, collect data, establish facts, and draw valid conclusions.

OTHER SKILLS & ABILITIES

• Capacity to team with marketing, sales, quality assurance and technical sales departments
• Self starter with ability to set and manage priorities based on business unit goals.
• Excellent laboratory skills including project management, record keeping, equipment calibration, cost analysis, control standards, maintenance and computer literacy.
• High attention to detail and a keen eye for aesthetics.

PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is required to talk or hear.  The employee frequently is required to sit or stand for periods of time.  The Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.  The employee may be required to lift bags of ingredients.

WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The work environment is essentially in a test kitchen/laboratory environment.  However, occasional contact with the plant sites is essential.  While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and fumes or airborne particles.  The noise level in the work environment is usually moderate.  Hearing protection is required in certain areas when visiting plants and would be provided.  Comfortable, closed toe shoes are required.

PHYSICAL REQUIREMENTS:

While performing this job, this employee is regularly required to be on his/her feet for long periods of time.  At other times, it will involve sitting for long periods.  This requires the use of hands to finger, handle or feel objects, tools or controls.  Must not be allergic to wheat and/or associated dusts.  The job is in an environment that exposes the individual to various noise levels and various temperature levels.  The individual must be able to climb stairs and ladders, and various other activities such as bending, kneeling, standing and lifting.  Occasionally may be required to lift up to 60 lbs.  Due to the importance of the position to ensure the quality of Bay State Milling Company’s product, an excellent attendance record is required.  Several tests require ability to differentiate colors and ability to distinguish minute characteristics.

FOOD SAFETY / SECURITY REQUIREMENTS:

The Company is committed to producing and delivering defect-free products.  To ensure this, all employees are required to be trained on and adhere to the Good Manufacturing Policies set forth by the Company as they pertain to personnel practices, equipment, and facilities.  It is also vital that all employees be aware of their work environment and prevent any accidental or intentional adulteration of products produced at this facility.

SAFETY:

While performing the job functions it is the expectation of the employee to work in a safe manner and follow company policies regarding safety.  It is the expectation and responsibility of the employee to report any and all injuries immediately to their supervisors and to report to supervision any safety situation that the employee feels is substandard and poses a risk for employee injury, property damage or loss.  Due to the presence of chemicals in the lab, it is important for the employee to understand chemical reactions, MSDS sheets, and safe chemical handling practices.