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R&D Intern

3 months ago

North Andover, United States Bake n Joy Foods Inc Full time
Job DescriptionJob Description

Family owned and operated, Bake’n Joy Foods, Inc. is a leading manufacturer of top-quality bakery products that began over eighty years ago in 1941. We manufacture a variety of products for professional bakers including frozen scoop batters, predeposited muffin, cornbread, loaf cakes and Boston Coffee Cakes, mixes as well as an expanding line of fully baked items such as coffee cakes, loaf cakes and more. We remain committed to providing top quality products, service, and value to our customers.

**********STAFFING AGENCIES AND RECRUITING FIRMS - PLEASE DO NOT CONTACT BAKE'N JOY FOR THIS ROLE**********


R&D Summer Intern Program

Hours: Full Time

Reports to: R&D

Background: As the Bake’n Joy R&D department expands its scope, we have identified the importance of partnering with local bodies of education to form mutually engaging development programs. This program goal is to provide a culinary / food science/ focus adjacent student with a cross section of the R&D team responsibilities. In that, as R&D is critical in setting QA specifications, this program will include exposure to critical aspects of our food safety and quality initiatives.

Who You Are: A quick learner with some background in a science field, food science, or culinology with a willingness to jump into multiple projects. You must be a self-starter who is comfortable navigating a manufacturing environment. Organization and attention to detail are key components to executing this well. We welcome someone who will provide feedback as they progress and share any opportunities they observe.

R&D Focus Areas:

  • Sales Support via Sample Preparation
    1. Work with the tech kitchen to gain exposure to BNJ product offerings, learn how our various products are prepared, fulfill order requests to support sales meetings.
    2. Deliverable: Review potential opportunities for recipe development with current BNJ product & propose one possibility by end of session (1-2 slides of what and why)
  • Product Development
    1. Engage with Food Technologist in current development work. Analyze and understand formula components and basic functionality. Create bench top samples to support business case. Assist in sensory session with a cross functional team & offer ideas to adjust formula based on feedback.
    2. Deliverable: Report out on project from business case, formulation steps, sensory feedback and adjustments. Recommend next steps (3-4 slides)
  • Raw Material Analysis & Supply Support
    1. Engage with Food Technician in current raw material work. Compare pertinent raw material documents and highlight inconsistencies. Prepare samples of control vs proposed and set up sensory session with a cross functional team and adjust based on feedback.
    2. Deliverable: Report out on comparison of raw materials, sensory results, and recommended next steps. (1-3 slides)
  • Commercialization
    1. Support Food Technologist in creating a pre-production meeting and documentation for a product moving to the commercial phase. Prepare samples for cross functional team to learn what the new product is.
    2. Deliverable: Summarize key points to a successful commercial run (1 slide)
  • Product Documentation
    1. Work with R&D Support Specialist on building out an NFP to support a customer request. Review formula for accuracy. Assess NFP & compare to like product to ensure report makes sense. Compose / edit ingredient statement to be consistent with BNJ nomenclature. Paste both into specification sheet of identified like-item.
    2. Deliverable: Describe best practices for NFP generation and walk team through the information and final spec sheet (1-2 slides)
  • Finished Product Specification Project
    1. See details below. Deliverable: Full set of 335 bakery photos of each product and specific area with proper naming convention.

FSQA Focus Areas:

  • Product Quality Checks
    1. Accompany FSQA technician on 2-3 quality checks. Bake samples as directed by QA specification and compare output to standard.
    2. Deliverable: Outline products evaluated, result of check, and recommendation (1 slide)
  • Production Zone FS Checks
    1. During FSQA checks, work with FSQA technician to assess local area and determine whether any site area improvements are required and note in FSQA report.
    2. Deliverable: Describe importance of FSQA presence on the floor and share any recommendations found (1 slide)
  • Product Regulatory Documentation
    1. With help from FSQA technician and R&D Support, acquire BNJ specifications for Scoop n Bake batters and input the necessary data into the Halal portal for certification
    2. Deliverable: Complete input for this specific line of products. Prepare for the team 3 bullets on what Halal is and why it’s important for BNJ to engage (1-2 slides)

Finished Product Specification Project

In the interests of continuous improvement, elevating quality, and empowering associates, Bake'n Joy Foods has recognized the need to create truly robust finished product manuals. Though many components of such a manual do exist, the value of having all pertinent product information in an easy-to-reference guide is paramount to making the best decisions during processing and product evaluation.

BNJ has specifications outlining details from ingredient handling through proper palletization that are clear for all associates to follow. Specifications are to rely heavily on photo references and ranges, showing the acceptable to unacceptable range. We would like these references available at all key work stations throughout the manufacturing process.

We would like the reference photos to be taken at the exact work stations the process is occurring. This will allow for the most similar lighting scenarios for future comparisons. Stylized, harmonious lighting shots (photo box) are also required of each product for final reference as well.

Photo outputs should remain as true product representations and be edited if need be to be of proper size and consistent scope. Photo organization should be assembled with the naming convention provided.

Photo Breakdown:

335 Bakery

Location

Type of Photo

# of Shots

Pantone Ref

Batch Making

Full Bowl

3

Yes

Ingredients

Top Down of Inclusions

3

Yes

Depositing

Top Down Full Pan

3

Yes

Topping

Top Down Full Pan

3

Yes

Oven Exit

Out of Pan; Top Down, Cross Section, Bottom Up

9

Yes

Depanning

Out of Pan; Top Down, Cross Section, Bottom Up

9

Yes

Packaging

Top Down in Open Package

3

Yes

Packaging

Label, Label Placement, Date Code

3

No

Packaging

Case Packing Top Down, Case Code, Pallet Config

3

No


Equal Employment Opportunity Policy

Bake’n Joy provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.