Site Map

 
 
CURRENT POSTINGS
 
2/10/2017, Pastry Chef Needed
Norwich, Ontario
Full-time permanent Pastry Chef Position available at Norwich Deli & Bakery, 27 Main Street West, Box 549, Norwich, Ontario.  norwichdeli@execulink.com
Scope:  
The pastry chef will oversee the pastry department at Norwich Deli & Bakery.  He/she will be responsible for all production in our pastry department, being accountable for quality and consistency of products.
Duties/Responsibilities:
-production of all items in pastry department
-training associates in all aspects of pastry production
-responsible for set-up, cleanliness and organization of pastry department
-ensure that a neat, sanitary and safe work environment is maintained
-forecasting of production, ordering ingredients and supplies
-maintaining knowledge of industry trends
-development of new products 
Education, Qualification and Experience:
-high school diploma or GED required
-trade or culinary education diploma preferred
-minimum of 2 years progressive experience required in pastry production.
-competent in chocolate tempering, Vienoisserie, and European style patisserie
-a food handler’s certificate will be required
Renumeration:
Starting Wage $22 per hour.
Arend Tenhove, norwichdeli@execulink.com
 
 
2/3/2017, Senior Project Manager
Guelph, ON
Senior Project Manager, Product and Process Development – Global Food Safety
		
NSF International is an independent organization that certifies products and writes standards for food, water and consumer goods to minimize adverse health effects and protect the environment (www.nsf.org). Founded in 1944, NSF is committed to protecting public health and safety worldwide. NSF is a World Health Organization Collaborating Centre for Food and Water Safety and Indoor Environment.

To coordinate and execute per project and meet target profitability.  The Sr. Project Manager will provide leadership in identifying, managing and resolving opportunities and barriers to meeting the Product and Process Development project management services/ needs for clients and/or suppliers of clients, and assist in business development activities as well as subject matter expertise to internal & external resources.

Job Responsibilities:		
•	Manage complex Product and Process Development projects independently including product development, process development, sensory evaluation, shelf life studies and product testing, on time, within budget and with outcomes that fulfill project objectives/deliverables and result in satisfied clients.
•	Defines project scope, goals and deliverables that support business goals.  Estimates the resources and participants needed to achieve project goals.
•	Develops full-scale project plans and associated communication documents.  Communicates project expectations to team members and clients.  Liaises with client on an on-going basis. 
•	Executes the project budget. Assists with preparing and reviewing the department budget.
•	Identifies and manages project dependencies.  Plans, schedules and tracks project timelines and milestones using project management principles.  Develops and delivers progress reports, proposals, documentations and presentations, as required.  Delegates tasks and responsibilities to appropriate personnel.
•	Manages, proactively, changes in project scope, identifies potential crises and devises contingency plans.  Identifies and resolves issues and conflicts within the project team.
•	Provide oversight, quality and integrity reviews of internal and external resources.
•	Primary and daily account management. 
•	Assist in development of new business by working with the Technical Manager in selling prospective clients on the capabilities, performance, and value of NSF International and builds, develops and grows any business relationships vital to the success of the project or new business.
•	Coaches, mentors, trains and motivates project team members and influences them to take positive action and accountability for their assigned work.   


Job Requirements:
•	Minimum post secondary school degree in Food Science, or related discipline.
•	Knowledge of the principles, practices and regulations pertaining to Product and Process Development with expertise in bakery, meat and/or confectionary.
•	Minimum of 5 years work experience with detailed working knowledge of a variety of food industry sectors and various industry, government and associations interactions. 
•	Skilled at writing proposal and reports, project management and document control.
•	Skilled at communicating through various forms such as phone, e-mail, public forums, training/education and executive meetings.
•	Ability to work independently and follow through on assignments with limited direction.
•	Strong time and project management skills.
 
Preferred Qualifications:
•	Master’s degree in Food Science or related discipline.
•	Demonstrated presentation and facilitation skills.
•	Technical writing experience.

NSF Canada and NSF International Strategic Registrations (ISR) Canada Company values diversity in our workplace.  We are therefore happy to accommodate any individual needs in accordance with the Accessibility for Ontarians with Disabilities Act, 2005 and the Ontario Human Rights Code, and we will provide accommodations throughout the recruitment, selection and/or assessment process to applicants with disabilities. If selected to participate in the recruitment, selection and/or assessment process, please inform Human Resources in advance of the nature of any accommodation(s) that you may require in respect of any materials or processes used to ensure your equal participation.

Interested candidates please call Olivier Lurz at (248) 722-9800 or email at olurz@nsf.org
Olivier Lurz, olurz@nsf.org
 
 
2/2/2017, Baker, Pizza Doughs and European Pastries/Desserts
Kitchener, Ontario
Firmi Foods Inc.  87 Water St N.  Kitchener, Ontario
* Prepare dough for pizzas - mix, ball, rise, sheet, pan, rise again, bake, cool & bag;
* Bake mixed pizza dough, control the baking process to ensure proper duration, temperature, moisture etc. of baking and draw own production schedule to meet strict quality requirements to make perfect dough every time to maintain our high standards;
* Prepare European-style sweet goods, pastries, phyllo dough and puff pastry, cookies and cakes and icings and frostings from scratch - mixing ingredients in determined proportions, adding spices/additives, etc. depending on the type of sweet goods/pastries, adjusting the ingredients depending of type of material;
* Create new Italian/European in-house desserts;
* Check and adjust the consistency/taste as required European baking, prepare and apply fillings, Bake mixed dough and batters, control the baking process to ensure proper duration, temperature, moisture, etc. of baking and draw own production schedule to meet the quantity requirements;
* Check production schedule to determine variety and quantity of goods to bake, ensure that the quality of products meets established standards;
* Inspect kitchen and food service areas;
* Operate baking machinery, requisition or order materials, equipment and supplies;
* Inventory control of all baking/dough supplies and material;
* Improves quality results by studying, evaluating, and re-designing processes; implementing changes.
* Hire, train and supervise baking personnel and kitchen staff, as required

Employment Requirements
Minimum five years baking experience with European baking, specifically European dough and desserts, is required

Must be able to create European/Italian pastries/desserts from scratch
Available to work Early mornings, days, and weekends.

Skills/Qualifications:
Food Sanitation, Teamwork, Quality Focus, Job Knowledge, Safety Management, Multi-tasking, Dependability, Thoroughness, Supply Management, Verbal Communication
Full-Time, Permanent Position paying $22.00 per hour

John Guy, jobs@firmifoods.com
John Guy, jobs@firmifoods.com
 
 
2/2/2017, Production Baker - True Grain Bread - Organic Bread Bakery
Cowichan Bay, British Columbia
About True Grain
At True Grain Bread, we provide an unparalleled bread and bakery experience, and are the benchmark for sustainability.

We let our Company Values guide our decision-making and way of working:
Integrity - We value honesty and integrity at all levels, with customers, suppliers and co-workers.
Authenticity - We do not cut corners. We are genuine in our dealings and in our sourcing.
Mindfulness - We are conscious of nature, sustainability, and conservation as well as our interaction with customers, co-workers and community.
Balance - We work hard and play hard.  We make decisions with a high quality of life quotient.
Confidence – We value quiet confidence, in sense of purpose, passion, pride and winning attitude. We are the best.  We hire the best.  We expect the best.

Purpose of the Position
The Production Baker can run a full day’s production from start (mixing) to finish (baking).   Directly reporting to the Head Baker, the Production Baker fulfills the daily production requirements that have been identified.  When not operating the ovens, the Production Baker works closely with the Assistant Baker to ensure quality is being met.  This position requires a reliable individual who has strong interpersonal skills, is flexible, and has a strong work ethic.  This individual should already have, or be working towards their Red Seal Certification.

Essential Duties & Responsibilities
Craft Proficiency
•	Produce the highest quality of all baked goods, consistently.  This includes ‘quality control’ and rejecting any products that are not up to par, and working constructively with the other bakers to correct any deficiencies.
•	Foster a culture of, and accept only excellence and pride in, producing the finest organic handcrafted breads and other baked goods
•	Demonstrate understanding of the production process from mixing, resting of dough, rounding and impacts on bread quality, look and flavour.
•	Run a full production day from mixing to forming to baking, and do so hitting key timelines. 
•	Troubleshoot any areas where product is not meeting our stringent specifications of quality
•	Order ingredients as per the direction of Head Baker to maintain a 100% in stock position, and no excessive on hand inventory
•	Challenge the Head Baker and Management to seek out increased usage of organic, fresh, seasonal and local ingredients
Customer Service
•	Recognize that you are part of an overall customer-service experience.  
•	Ensure that our production requirements are always met by filling in when short-staffed and working long days if necessary 
Supervisory
•	Work with the Assistant Bakers to coach them and monitor their work, including respectfully providing feedback and guidance.  When appropriate, raise concerns with the Head Baker
•	Take a leadership role in the production area when the Head Baker is not available.  Communicate effectively with the front-end staff.
Health & Safety
•	Maintain the cleanest production area possible, and contribute to a culture of cleanliness of production areas, ovens, person, and equipment
•	Maintain an organized and efficient bakery.
•	Suggest improvements to Head Baker or Management regarding product ideas, ways to be more effective, efficient, clean, organized and presentable
•	Maintain all equipment in good repair and having all the necessary implements and tools necessary for an efficient operation
Leslie Stewart, hr@truegrain.ca
 

 

 

 

 

Bakery Congress 2015 Trade Show & Conference, May 31 & June 1
Copyright © 2000-2014 Baking Association of Canada. All Rights Reserved Worldwide