Research & Development (R&D) Baker

Description

Izzio Artisan Bakery is America’s #1 Sourdough Artisan Bakery. We are spotlighting the innovation in our market, making us the fastest growing brand. At Izzio we are focused on providing our customers with great bread created using traditional methods and the best possible ingredients. Our people are a major part of our process and success. 

Position Summary

The R&D Baker plays a central role in developing and commercializing new breads for Izzio Artisan Bakery. This hands-on position requires deep baking knowledge combined with a scientific and process-oriented approach. The R&D Baker will work collaboratively with cross-functional teams to bring bread concepts to life—translating ideas and concepts into commercially scalable solutions.

Key Responsibilities

Hands-On Baking & Development

• Execute all phases of bread production: mixing, shaping, proofing, baking, and cooling to meet daily production requirements.
• Execute trials and recipe adjustments based on taste, texture, and performance.
• Work directly with ingredients to achieve the desired product outcomes.

Recipe & Process Innovation

• Assist in developing and refining bread recipes, ensuring each new bread is documented with detailed process notes.
• Translate consumer trends into scalable, high-quality baked goods under the guidance of sales, marketing, and Sr. R&D      Manager
• Test new ingredients, methods, or processes for commercial viability.
• Maintain detailed records of test results, modifications, and outcomes.
• Record all new product development steps with accuracy for repeatability and quality assurance.

Support Scale-Up & Trials

• Participate in pilot and plant-scale test runs,  adjusting formulations or processes as needed.
• Adapt artisan processes (e.g., long fermentation,  hand shaping, hearth baking) for use in automated and semi-automated      production lines.
• Collaborate with production teams to ensure a smooth handover from R&D to operations.
• Troubleshoot real-time baking issues during trials or product launches.

Product Quality & Sensory Testing

• Evaluate products for quality attributes such as crust, crumb, aroma, and texture.
• Ensure consistency and quality of all breads according to product specifications.
• Support shelf-life studies, packaging compatibility, and storage condition assessments.
• Ensure GMP standards, cleanliness, and food safety practices are always followed.

Cross-Functional Support

• Maintain clear and proactive communication with all internal and cross-functional team members.
• Participate in tastings, product reviews, and presentations.
• Help train bakery staff on new product techniques and preparation standards when needed.

Location: Louisville - No relocation assistance is offered for this position 

Reports to: Sr. R&D Manager

Compensation is based on the level of experience, other relevant experience, and requirements of the position. The range provided serves only as a guideline and does not automatically qualify all candidates (internal or external) for the high end of the range.  

$25.00 to $38.00 per hour, plus benefits.

Requirements

 Position Requirements 

• A  minimum of 2 years of professional baking experience. Commercial bakery experience required. Formal training in Baking & Pastry Arts is highly preferred.
• Must be able to communicate, read and write fluently/proficiently in English.  
• Strong working knowledge of dough handling, fermentation, proofing, baking, and finishing.
• Ability to read formulas, scale ingredients accurately, and maintain clean, organized work areas.
• Familiarity   with ingredient functionality, clean label baking formulation.
• Maintain regular, consistent attendance & punctuality. Must have a flexible schedule that may require occasional nights, weekends, and holidays.

Physical Requirements: 

• Majority of work is performed in production environments.
• Standing, lifting (up to 50 lbs.), and working in hot environments regularly required.
• All machines are equipped with Protective guards. All safety protocols and GMP’s must be followed.