Associate Principal Bakery Scientist | Windsor, CO

diversity and foster an environment that reflects our values of Honesty & Integrity, Respect & Inclusion, Sustainability, Passion, and Humility. Full-time employees are offered: Comprehensive health and medical benefits 401(k) Retirement savings plan Professional growth and leadership training Paid vacation, holidays, and parental leave Benefits may vary depending on your work location and your participation in a collective bargaining unit.

Summary Salary range - $81,035 to $91,035 / year. Position requires a strong understanding of food science, baking science, product development, shelf life, project management and commercialization processes. This role will be responsible for gluten

free product development under the Canyon Bakehouse brand. Position requires a self-driven and motivated professional who possesses solid business acumen and who is both adaptable and flexible in a fast-paced, dynamic environment.

Ability to proactively work on development projects while working cross functionally, adhering to timelines and cost constraints. Position requires demonstration of competency for all on-the-job activities that may have a direct or indirect effect on product safety, legality and/or quality. Job Responsibilities Position Responsibilities/Major Duties • Collaborate with cross functional team members to deliver/execute renovation, quality improvement and cost savings

projects. • Must demonstrate ability to prioritize and successfully manage multiple projects with various degrees of complexity and scope.

• Follow company strategies and ensure COGS meet project hurdles. • Conduct bench top formulation work, validate shelf life, lead R&D plant trials and start-ups to ensure successful product validation and execution. • Has strong knowledge and experience working on a range of baked goods; gluten free experience a plus. • Experience commercializing with contract manufacturers a plus. • Demonstrate ability to solve problems, identify, collect and analyze data leading to sound results. • Provide risk backssments with contingency plans and recommendations to solve challenges & mitigate risk.

• In partnership with Procurement, identify/source ingredients and leverage vendor expertise in ingredient functionality/applications. Provide clear direction and project briefs to strategic vendor partners. • Understands sensory science and how to apply consumer feedback to optimize product formulations • Present to R&D leadership and senior executives to inform of status and results of key projects. • Practice and comply with all Company policies and procedures (EEO, Harassment, Safety, Sarbanes Oxley, etc. ). • Perform other duties deemed by management to be an integral part of the job, including but not limited to fulfillment of work schedules, adherence to attendance policies, and other applicable operating rules, policies and procedures Desired Experience • 7+ years of bakery industry R&D experience in Product Development, Manufacturing, and/or Operations.

• 5+ years’ significant product development and commercialization experience of baked goods. General baking experience in breads, cakes, and cookies desired. Gluten Free experience an advantage. • Experience on scale-up from lab to production is required.

Desired Education • Minimum: Bachelor’s degree in food science, food engineering, baking science or closely related field with at least 7 years of relevant progressive experience • Advanced degrees an advantage Medical, dental, short term disability, 401(k), PTO and other voluntary benefits. Please reply by 01/17/2024. Resumes are active for 30 days. Interested job seekers who successfully complete the series of pre-screening questions and who appear to possess the basic qualifications for this position may be contacted for a telephone interview. Equal Opportunity Employer/Veterans/Disability If you need assistance with submitting your resume due to a medical condition or disability, please send an e-mail to Darrell Lynn Robinson at xyz X@ or.