Job Description

Job Summary

We are looking for a Product Developer with a bakery or pastry background to join our R&D team. The ideal candidate brings 3+ years of product development experience in a manufacturing environment and a strong understanding of the food science principles and methodologies required to take products from bench-top concept through scale-up to mass production.

This role goes beyond making great cakes, it's about creating products that are feasible, consistent, and commercially viable at scale, while balancing quality, cost, and efficiency. Once assigned a project, you will be expected to manage it end-to-end, following critical paths and working cross-functionally to bring concepts through development, plant trials, and all the way to launch.

The position combines creativity, technical baking skills, and commercial problem-solving, making it ideal for someone eager to see their creations evolve from the lab into products enjoyed across North America.

Duties

Assist in developing and testing new cake, and pastry products from concept to commercialization. Support plant trials and scale-up activities, ensuring recipes are production-ready. Prepare samples and prototypes for internal tastings, customer presentations, and sensory evaluation. Contribute to recipe and process optimization to improve quality, shelf life, cost, and efficiency. Document all work accurately, including formulations, process notes, and trial results. Collaborate with cross-functional teams (Operations, QA, Marketing, Sales, Supply Chain). Support development of product specifications, SOPs, and basic nutritional/ingredient information. Stay current on bakery trends and apply insights to development projects. Other related duties as required.

Requirements

Diploma or degree in Baking & Pastry Arts, Culinary Research, Food Science, Science or related discipline. 1-3 years' experience in product development, pastry R&D, or bakery manufacturing (co-op or industry experience considered). Strong hands-on pastry or baking background, with curiosity for formulation and scaling recipes. Solid understanding of ingredients and baking processes; interest in applying scientific approach to bakery product development Proactive, detail-oriented, and comfortable in a fast-paced environment with shifting priorities. Good organizational and communication skills; able to work independently and in a team. Proficient in MS Office; experience with ERP systems or nutrition software (e.g., Genesis) is an asset. Knowledge of food safety, allergens, and regulatory basics preferred. Ability to work in allergen environment (wheat, dairy, egg, soy, etc.). Must have a valid drivers license (to drive to different vendors, and in between offices)
Job Types: Full-time, Permanent

Pay: $62,000.00-$70,000.00 per year

Benefits:

Dental care Extended health care On-site parking Paid time off
Application question(s):

What is your expected salary?
Work Location: In person