Since 1987, the team at Cafe Valley has baked muffins, cakes, cupcakes, turnovers, croissants, and newly added scones for our customers throughout North and South America. Our products are made with high-quality ingredients and crafted with care in our Phoenix, Arizona and Marion, Indiana bakeries.

The Process Engineer plays a crucial role in ensuring the optimal functioning of bakery equipment while applying scientific principles of baking to enhance the quality of our product, minimize waste and drive down our direct labor costs.  This role requires a unique blend of technical expertise and a deep understanding of baking science to consistently produce efficient high-quality products.

The role will be project-based working closely with the Bakery team as well as the Engineering and maintenance teams to look at ways to drive waste out of our systems without affecting product quality. It will also work closely with the C.I. team to ensure we are driving Process Improvements that will be sustainable. Responsibilities Equipment Maintenance and Management: Perform routine equipment Health Checks on mixers, depositors, ovens proofers and cooling systems to minimize downtime. Work closely with the Maintenance team to ensure that all work orders that support equipment health are on track and completed in a timely manner. Work with the Maintenance Planner to create Equipment Health PMs. Trouble equipment issues, diagnose problems and collaborate with R&D, Operations and Maintenance to solve equipment related problems that affect the quality of the product.

Baking Science Application: Apply knowledge of baking chemistry and food science to optimize recipes, ingredient rations, baking processes for consistent product quality. Collaborate with R&D and Quality teams to improve existing recipes, considering such factors as texture, flavor, and appearance.  Experiment with baking techniques and ingredient variations to achieve desired results.

Quality Control: Aid in the implementation of Quality Control measures to ensure that baked products meet established standards for taste, appearance, and texture. Work with the FSQA team to conduct sensory evaluations to identify deviations from the desired product attributes and take corrective actions.

Data Analysis and Documentation: Collect and analyze data related to equipment performance, baking processes, and product quality. Maintain detailed records of equipment maintenance activities, recipe modifications, and experimentation results.

Training and Education: Provide training to bakery staff on proper equipment usage, maintenance best practices, and the application of baking science principles. Stay updated on the latest baking technology, equipment, and scientific research.

Safety and Compliance: Adhere to Safety protocols and guidelines while working with bakery equipment and potentially hazardous materials. Ensure compliance with Food Safety regulations and industry standards.

Collaboration and Communication: Collaborate with cross-functional teams, including bakers, engineers, maintenance, to drive product improvement and waste reduction. Communicate technical information and recommendations effectively to non-technical stakeholders.

Required Skills Bachelor’s degree in baking and pastry Arts, Food Science, Culinary Science or related field/Experience. Strong knowledge of baking science, including ingredients, reactions, and baking techniques. Proficiency in diagnosing and repairing bakery equipment issues. Attention to details and the ability to maintain accurate records. Excellent problem-solving skills and the ability to troubleshoot technical challenges. Effective communication skills to work closely with diverse teams. Experience in a bakery or food production environment.