Company description

The Center for Craft Food and Beverage (CCFB) at Hartwick College was established in 2016 to serve as a testing and resource center for end-users of small grains. The CCFB offers malt quality testing services to support producers, maltsters, brewers, and distillers.

There is growing interest among bakers for freshly milled, whole grain flour. The Baking Innovation Lab (BIL) is CCFB’s new lab, bakery, and classroom in Downtown Oneonta, NY and offers small grain quality testing, research and resources for flour milling, bake testing, recipe and product development for baking at a variety of scales and for those who grow and use grain. We support the growth of biodiversity, markets and applications for small grains in New York, in the Northeast and beyond.

The BIL lab currently offers grain and flour quality tests, test milling on stone and other mills, recipe/product development support for those using and/or producing whole grain and stone milled flour, and provides quality test guidance, resources, classes, and workshops.

Job description

Interested in working with regional grain and teaching others?

Come be our Baker-in-Residence at the Baking Innovation Lab with the Center for Craft Food and Beverage, Hartwick College in Oneonta, NY

Check out the full post and apply here:

https://hartwickcollege.applytojob.com/apply/h4HTw8q6Vq/BakerInResidenceCommunity-Engagement-Baker

The Baker-In-Residence will support and assist the Director of the Baking Innovation Lab in designing, implementing, evaluating and facilitating classes/workshops, fostering student and community engagement, and carrying out research initiatives which align with the mission and goals of the Baking Innovation Lab.

The Baker-In-Residence/Community Engagement Baker prepares the bakeshop/café production items including doughs, cakes, cookies, pastries, and other dessert and baked items. While we are not a production bakery, items baked in preparation for workshops, product development and for projects led by the baker will be offered for sale/donation to local groups, neighbors and the public as appropriate.

The role will focus on sensory driven innovation to help move ingredients from concept to commercialization while collaborating with clients/community. Whole grain, stone milled, alternative grain recipes will be the primary, but not only, focus.

The Baker will provide social media and administrative support for the Director of the Baking Innovation Lab as well as write and distribute a regular newsletter for the BIL.

The Baker will work on residency projects of their choosing around stone milled, whole, local, or alternative grain utilization, for standardization or scaling recipes.

Responsibilities
Develop and facilitate and or arrange guest bakers to host classes/workshops around utilization of food grade, non-commodity, stone milled/ whole grain and/or alternative grain with a focus on regional grain in the Northeast.
Identify product growth in collaboration with bakery clients to expand ingredient portfolio and baking success, especially in stone milled, whole grain and “local” products.
Provide technical leadership in formulation, benchtop development, and pilot plant processing of bakery products
Manage bakery rental space and assist the Director of the Baking Innovation Lab manage use and rental of the shared and multi-use facility and class space.
Work with cross-functional teams (marketing, sales, R&D and regulatory)
Independently handle complex issues with minimal supervision, while escalating only the most complex issues to appropriate staff
Lead and coordinate application studies (current products, range extension, innovative solutions)
Attend conferences and present research and information from the Baking Innovation Lab to interested groups
Stay current with relevant baking organizations, informing our audience of our information, research and services
Maintain connection with Northeast bakers interested in using stone milled, whole grain, or alternative grain
Develop and implement a research project around stone milled, whole grain, alternative grain and/or Northeast grain utilization for scaling commercially viable recipes.
Stay current with segment and consumer trends
Assist with customer trials – at bakery sites, customer sites, third party sites, etc.
Contribute to a safe workplace
Must have proven decision-making skills and work effectively under pressure
Knowledge of experimental design, sensory science, performance specifications, and technical tools used in product development
Collaborate directly with internal business teams and cultivate relationships with external partners
Positively contribute to Hartwick’s image through customer engagement, trade shows and other professional forums
Work with third-party collaborators to design and implement sensory teams.
Be a coach and technical mentor to all members of the team
Participate in all campus events including Welcome Weekend, True Blue Weekend, and Commencement Weekend.
Comply with all applicable College, Federal, State, local and associational laws, rules and regulations.
As a representative of the College, comport oneself in a professional manner at all times, both on and off campus.
Troubleshooting:Flexible to consider additional information or ideas when developing solutions
The ability to use knowledge, facts, data, and professional insights to effectively solve problems and implement solutions
Must be exceptionally organized and self-disciplined to accommodate the management of concurrent multiple projects
Fast learner, embraces and quickly adapts to change
Possess high level of proficiency in business and technical writing skills, along with dynamic presentation skills for small and large audiences
Solid understanding of food safety and regulations
Knowledge of product attributes that may vary during production, and the relationship between production variability and consumer acceptance
Identify the tolerable limits (levels/intensities) of product variability, and know which qualitative attributes matter most in consumer acceptance

Qualifications: Minimum requirements are at least three (3) years of commercial baking experience (retail or corporate), community engagement experience, and fluent in English.

Preferred requirements are a Bachelor’s or Master’s degree in Food Science, Food Chemistry, Cereal Science, Culinary Science, Baking/Pastry Arts, or Chemical (Food) Engineering from an accredited college or university, with direct experience in food research and development, preferably in the culinary arts/baking/pastry industry.  Management experience preferred. 

Experience writing and facilitating baking workshops or other teaching 

Compensation

this position is: hourly, $20/hr +

Application instructions

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Deadline

no deadline