Un beau poste de "développeur de produits" pour la boulangerie Vachon (les bureaux sont à St-Léonard). Il est peut-être pour vous?

1. Position Description
POSITION TITLE: Product Developer, Vachon Bakery
REPORTS TO: Innovation Manager, Vachon
LOCATION: 8770, Langelier Boulevard, St-Léonard
POSITION SUMMARY:
The position of Product Developer will appeal to individuals who enjoy the challenge of
participating in the creation and execution of new and improved products. The individual will
need to be self-motivated, team oriented, enjoy a fast-paced environment, dogged in their
pursuit of the end goal and capable of bringing creative approaches to the resolution of the
broad array of challenges with which they will be confronted. Must also enjoy the 'hands-on'
nature of the job that will require involvement in both pilot and plant activities. A passion for
food science and technology with an ability to use Science and Technology to problem solving
will be important.
POSITION RESPONSIBILITIES:
• Develops new products from concept inception to final plant execution
• Participates in cross functional teams responsible for projects
• Conducts pilot and plant trials
• Develops product costs and Bills of Materials
• Maintains project files to ensure collection and transfer of learning and knowledge
• Conducts competitive reviews to assist in identifying opportunities
• Maintains current knowledge by reading and disseminating academic and trade
literature
• Interfaces with and leverages the supplier community to achieve project goals
• Participates in product sensory trials using internal and external panels
• Ensures Regulatory compliance of products by interfacing with Regulatory Affairs
• Utilizes good project management skills in the conduct of their duties
• Proven ability to handle multiple projects concurrently
• Demonstrated leadership within a science or technical role
• Project management skills
• Ability to provide training and influence through strong presentation skills
• Travel to the plant (approx.. 300km from the office) is required
REQUIRED EXPERIENCE AND EDUCATION:
• B.A.Sc. in Food Science or a related Science discipline
• Minimum of 5 years’ experience in Product Development, Operations or Quality Control,
preferably in Bakery or Dough experience
• Functionally competent in MS Office programs
• Ability to define problems, collect data, establish facts, draw valid conclusions, and
recommend solutions
• Strong verbal and written communication in French and intermediate level of English
• A valid Driver’s License required