Commercial bakery chef

Role Summary

We're looking for a Bakery Chef who thrives on innovation - someone who can create new products, elevate current offerings, and improve production methods to deliver exceptional results while keeping costs in check. Your deep expertise with batter-based and laminated dough products will allow you to rapidly move concepts from the bench to large-scale production. This position is hands-on and requires strong individual contributions within a collaborative team environment.

Please note, this position is based in Arizona & will require relocation if not currently based close to the site. Relocation assistance is offered.

Key Responsibilities

• Lead the design, formulation, and testing of new bakery items that meet company standards for taste, texture, and performance.

• Coordinate and conduct production trials to ensure new products can be scaled successfully from prototype to full manufacturing runs.

• Partner with operations teams to troubleshoot and resolve issues during product testing.

• Guide the smooth handoff from small-batch trials to large-scale production.

• Maintain thorough and accurate product records, including supplier briefs, trial documentation, ingredient lists, product specs, and bills of materials.

• Research, evaluate, and recommend new raw materials and suppliers to improve quality and innovation.

• Collaborate cross-functionally with Sales, Quality, Procurement, and other departments to support go-to-market success.

• Keep stakeholders informed on project progress, risks, and solutions.

• Manage several projects at once, ensuring deadlines are met and deliverables are achieved.

• Apply project management methods to track activities, monitor progress, and ensure alignment.

• Perform additional tasks that align with the scope of the role, even if not explicitly listed.

What We're Looking For

• Large amount of hands-on baking experience, with strong background in laminated dough and/or batter-based products with strong bench work skills.

• Professional certification or training (such as AIB or Pastry Arts education) preferred

• Formal education in culinary arts, food science, or a related discipline.

• Demonstrated success in taking bakery products from initial concept through commercialization.

• Strong communicator with the ability to work effectively across departments and with external partners.

• Solid understanding of large-scale production processes.

• Skilled at balancing multiple projects and priorities.

Keywords: Culinary, innovation, chef, research, R&D, product development, product developer, science, laminated, dough, pastry, pastries, cake, doughnut, croissant, baking, baked, bakery, bakeries.