Job Description

Education:

Education:

Company Overview:

Coco Bakery is a leading commercial bakery dedicated to producing high-quality, and delicious macarons, cake pops and other premium sweet baked goods for a wide range of customers. With a commitment to excellence, food safety, and innovation, we pride ourselves on our production capabilities and a passionate team.

We are looking for a talented and driven Food Scientist to join our Product Development team and help us continue to innovate and expand our product offerings.

Job Summary:

The Food Scientist will be a key member of our Product Development team, responsible for the development, formulation, and improvement of new and existing bakery products. This role involves applying scientific principles to food processing, preservation, packaging, and quality control.

The ideal candidate will have a strong background in food science, particularly with baked goods, and a passion for creating delicious and safe food products that meet consumer demands and regulatory standards.

Key Responsibilities:

Product Development:

Lead or assist in the development of new bakery products from concept to commercialization. Formulate and reformulate products to improve sensory attributes (taste, texture, aroma, appearance), nutritional profiles, shelf-life, and cost-efficiency. Conduct benchtop, pilot, and plant trials, meticulously documenting all experimental procedures, observations, and results. Source and evaluate new ingredients, ensuring their quality, functionality, and compliance with food safety standards.
Process Optimization:

Identify and implement process improvements to enhance product quality, consistency, and production efficiency. Troubleshoot production issues related to ingredients, formulations, or processes. Collaborate with production and engineering teams to scale up new products and processes.
Quality Assurance & Food Safety:

Ensure all products comply with internal quality standards, industry regulations (e.g., FDA, USDA, CFIA), and customer specifications. Conduct shelf-life studies and stability testing. Assist in developing and maintaining HACCP plans, GMPs, and other food safety programs. Perform sensory evaluations and interpret analytical data to ensure product integrity.
Research & Innovation:

Stay abreast of industry trends, new ingredients, technologies, and consumer preferences in the bakery sector. Propose innovative ideas for new products or improvements to existing ones.
Documentation & Collaboration:

Maintain accurate and detailed records of all research, development, and testing activities. Prepare technical reports, specifications, and presentations. Collaborate effectively with cross-functional teams including Production, Quality Assurance, Sales and Procurement.

Qualifications:

Education:

Bachelor's or Master's degree in Food Science, Food Technology, or a closely related field.
Experience:

2-5 years of experience in food product development, preferably within a commercial bakery or a company specializing in baked goods. Proven experience with ingredient functionality, baking processes, and shelf-life extension.
Skills:

Strong understanding of food chemistry, microbiology, and processing principles. Demonstrated ability to independently develop bakery formulations with a strong focus on scalability for commercial production Comfortable engaging with customers and stakeholders to present and discuss product offerings Proficiency in laboratory techniques and equipment relevant to food analysis. Excellent problem-solving and analytical skills. Ability to manage multiple projects simultaneously and meet deadlines. Strong communication (written and verbal) and interpersonal skills. Proficiency in Microsoft Office Suite (Excel, Word, PowerPoint). Detail-oriented with strong organizational skills.

Preferred Qualifications:

Experience with specific bakery categories (e.g., gluten-free, organic, clean label). Experience with chocolate and confectionery is an asset Knowledge of food labeling regulations and nutritional analysis software. Experience with sensory evaluation methodologies.

Physical Requirements:

Ability to stand for extended periods, lift up to 25 lbs, and work in a bakery environment which may include varying temperatures and noise levels. Ability to taste and evaluate food products.

Equal Opportunity Employer:

At Coco Bakery, we believe that diversity of experience, opinion and background is fundamental to our future growth. We believe success happens where new ideas can flourish - in an environment where people from various backgrounds can work productively together. Coco Bakery is committed to creating a diverse environment. All qualified applicants will receive consideration for employment without regard to race, colour, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, or age.

Job Types: Full-time, Permanent

Pay: $80,000.00-$85,000.00 per year

Additional pay:

Bonus pay
Benefits:

Casual dress Company events Dental care Discounted or free food Employee assistance program Extended health care Life insurance On-site parking Paid time off RRSP match Vision care Wellness program
Schedule:

8 hour shift Monday to Friday Overtime
Application question(s):

Are you familiar with GMP, HACCP, and food safety standards and regulations? Have you completed the following level of education: Bachelor's Degree? How many years of experience do you have in food product development?
Work Location: In person