Technical Baker and Commercialization Specialist

Position Summary

The Technical Baker and Commercialization Specialist will serve as the technical bridge between Product Development and commercial production. This position is responsible for supporting the commercialization of new products, optimizing existing baking processes, troubleshooting production challenges, and ensuring artisan baking standards are successfully executed at scale. Working closely with Operations, Product Development, Engineering, Quality, and Maintenance, this role plays a critical part in translating innovative formulations into repeatable, efficient manufacturing processes while preserving the integrity of izzio's artisan breads.

Key Responsibilities

• Serve as a technical expert in artisan and commercial bread production, including fermentation, mixing, dough development, dividing, shaping, proofing, baking, cooling, and packaging.
• Provide on-the-floor technical support during daily production to troubleshoot product and process issues.
• Monitor product quality and recommend process improvements to improve consistency and reduce variation.
• Support commercialization of new products from bench samples through full-scale production.
• Partner with Product Development to translate bench-top formulations into scalable manufacturing processes.
• Participate in plant trials, scale-ups, first production runs, and post-launch evaluations.
• Document process parameters and production standards.
• Identify opportunities to improve yields, throughput, labor efficiency, product consistency, and waste reduction.
• Recommend adjustments to formulations, process parameters, and operating procedures based on production performance.
• Analyze production data and collaborate with Operations to improve overall bakery performance.
• Assist with standardizing baking procedures across multiple production lines and facilities.
• Partner closely with Operations, Product Development, Quality, Plant Engineering and Supply Chain to support successful product execution.
• Assist in developing production documentation, SOPs, process specifications, and technical work instructions.
• Train production teams on new products, process changes, and artisan baking techniques.
• Coach operators on best practices for dough handling, fermentation, and baking consistency.
• Support continuous learning and technical capability across bakery operations.

Qualifications

• Degree in Baking Science, Food Science, Culinary Arts, or related field preferred; equivalent commercial baking experience will be considered.
• Minimum of 5 years of experience in commercial bread baking or technical bakery operations.
• Demonstrated experience supporting product commercialization and production scale-up.
• Strong understanding of fermentation, functional ingredients, formulation, dough rheology, artisan baking methods, and commercial bakery equipment.
• Experience troubleshooting production processes in a high-volume manufacturing environment.
• Ability to analyze production data and make practical recommendations for continuous improvement.
• Strong organizational, communication, and project management skills.
• Ability to travel between bakery locations and occasionally support off-site customer or supplier visits.
• Bilingual (Spanish/English) preferred but not required.

Core Skills

• Technical Expertise – Advanced knowledge of artisan bread production, fermentation science, baking processes, and commercial manufacturing.
• Problem Solving – Quickly identifies root causes and implements practical, sustainable solutions.
• Commercialization Focus – Understands how to successfully transition products from development into commercial production.
• Collaboration – Builds productive partnerships across Operations, R&D, Quality, Engineering, and Maintenance.
• Continuous Improvement – Continuously seeks opportunities to improve quality, efficiency, consistency, and production performance.
• Adaptability & Agility – Comfortable working in a fast-paced environment with changing priorities and multiple projects.

Pay

Base Salary Range: $85,000 – $110,000

Location: Louisville / Thornton, Colorado
Reports To: Director of Technical Baking & Commercialization