Bakery R&D Manager (Bilingual Mandarin)

Location: Buena Park, CA 90620 Work Arrangement: On-site Salary: $70,500-$85,000 base Summary The Bakery R&D Manager is responsible for leading the research, development, and continuous improvement of bakery products, including breads, pastries, and other baked goods. This role focuses on product innovation, recipe development, production standardization, quality improvement, and cost optimization. The ideal candidate combines strong hands-on bakery expertise with commercial product development experience and the ability to collaborate with production teams, suppliers, and cross-functional partners to successfully bring new products from concept to market.

Responsibilities: Lead the development and improvement of bakery products, including breads, pastries, and other baked goods, based on market trends, customer preferences, and business needs. Research new ingredients, baking techniques, product concepts, and industry trends to identify opportunities for product innovation. Develop, test, and refine recipes to achieve desired taste, texture, appearance, shelf life, quality, and cost targets. Lead product testing and recipe scale-up from small-batch development to commercial production, ensuring consistency and production feasibility. Establish and maintain standardized recipes, ingredient specifications, production procedures, and product quality standards. Collaborate with bakery production teams to implement new products, troubleshoot production challenges, and improve product consistency and efficiency. Evaluate existing products and production processes to identify opportunities for quality improvement, waste reduction, and cost optimization. Partner with Procurement and suppliers to evaluate ingredients, identify alternatives, and support ingredient sourcing and cost management. Conduct product evaluations, sensory testing, and feedback analysis to support continuous product improvement. Work closely with Operations, Merchandising, Quality Assurance, Marketing, and other departments to coordinate product development initiatives and new product launches. Provide technical guidance and training to bakery teams on recipes, baking techniques, production standards, and new product implementation. Ensure product development and production processes comply with applicable food safety, sanitation, allergen labeling, and regulatory requirements. Maintain accurate documentation of recipes, formulations, product specifications, testing results, and production adjustments. Manage multiple R&D projects, establish priorities, and provide regular updates on project progress, challenges, and results. Perform other duties as assigned by management.

Qualifications: Bachelor's degree in Food Science, Culinary Arts, Baking & Pastry Arts, or a related field preferred. Minimum of 5 years of relevant experience in bakery production, product development, or food R&D. Strong hands-on experience in developing breads, pastries, and other bakery products. Experience in commercial bakery production, food manufacturing, supermarket bakery operations, or a related environment preferred. Demonstrated ability to independently develop recipes and successfully transition products from testing to commercial production. Strong knowledge of bakery ingredients, formulation, baking techniques, production processes, and product quality standards. Understanding of ingredient functionality, shelf life, food safety requirements, and production consistency. Ability to analyze recipe costs, ingredient usage, production yields, and opportunities for cost improvement. Experience leading R&D projects, coordinating cross-functional initiatives, or providing technical guidance to production teams preferred. Strong problem-solving skills with the ability to troubleshoot product quality and production-related issues. Excellent organizational, project management, and communication skills. Creative mindset with a passion for product innovation and continuous improvement. Ability to work independently, take ownership of projects, and manage multiple priorities in a fast-paced environment. Proficient in Microsoft Office and other applications used for documentation, analysis, and communication. Bilingual in English and Mandarin required. This role will frequently communicate with English and Mandarin speaking stakeholders. Possession of, or willingness to obtain, a California Food Handler Card.

Physical Requirements: Ability to stand or walk for extended periods while conducting product testing or supporting production activities. Ability to lift and handle ingredients, supplies, and equipment weighing up to 50 pounds, as required. Ability to perform hands-on bakery activities, including measuring ingredients, mixing dough, operating bakery equipment, and evaluating finished products. Ability to safely use equipment and tools commonly found in commercial bakery production environments.

Working Conditions: This position is performed primarily in an onsite bakery production and R&D environment. Work may involve exposure to heat, noise, and other environmental factors commonly associated with commercial food production. Flexibility may be required to support product development, production trials, product launches, and business needs.

Benefits: Medical, Dental, Vision, and Life Insurance 401(k) Retirement Savings Plan with 4% Company Match Long-Term Service Award Employee Discount Paid Time Off Employee Sports Club Referral Program