Bakery Product Development Jobs (NOW HIRING)

This 1st shift, 6‑month contract role (with the possibility of becoming permanent) focuses on developing and improving value-added bread products for both branded and private label lines. The Product Development Scientist supports the creation, design, and optimization of bakery products by providing technical research and development expertise for process and product improvement projects, including cost savings initiatives and the introduction of new processing and ingredient technologies.

Responsibilities

• Support the creation and design of value-added bread products for both branded and private label portfolios.
• Lead and contribute to research and development projects focused on new product development, process optimization, and product improvement.
• Provide technical R&D support for process or product improvement initiatives, including cost savings projects and efficiency enhancements.
• Develop, test, and refine formulations for bakery products, ensuring desired quality, texture, flavor, and shelf-life.
• Apply knowledge of ingredient functionality to formulate and optimize bakery products, including yeast-raised breads, rolls, and chemically leavened products.
• Support scale-up activities from laboratory or pilot plant to full industrial production, ensuring consistency and manufacturability.
• Collaborate closely with cross-functional teams, including manufacturing, quality, and operations, to implement new products and processes.
• Work with industrial bakery equipment to test and validate new formulations and processes under production conditions.
• Conduct and support sensory evaluation activities to assess product performance and consumer appeal.
• Document formulations, processes, test results, and project progress in a clear and organized manner.
• Troubleshoot product and process issues by applying strong problem-solving and decision-making skills.
• Engage with plant employees to understand production needs and constraints, and to support successful product launches.
• Ensure all work complies with Good Manufacturing Practices (GMP) and relevant food safety protocols.
• Manage multiple projects simultaneously, prioritize tasks effectively, and meet project deadlines.
• Communicate project status, findings, and recommendations clearly to team members and stakeholders.

• Degree in Food Science, Engineering, or Science from a recognized university, or a diploma in Baking or Culinary Arts from a recognized college.
• 3–4 years of experience in bakery manufacturing, preferably in research and development.
• Experience with industrial bakery equipment for yeast-raised products, breads, rolls, or chemically leavened products.
• Experience formulating bakery products and understanding associated ingredient functionality.
• 5 years of related experience in manufacturing, product development, or quality within the food industry.
• Hands-on experience in new product development and research and development within food manufacturing.
• Knowledge and application of Good Manufacturing Practices (GMP) in a food manufacturing environment.
• Experience in sensory evaluation of food products.
• Strong leadership abilities with excellent communication and interpersonal skills.
• Excellent organizational and time management skills, with the ability to manage multiple projects and meet deadlines.
• Solid problem-solving and decision-making skills, with a strong sense of urgency and attention to detail.
• Ability to work effectively in both plant and office environments, engaging with cross-functional teams.
• Proficiency in working in laboratory and scale-up environments for product and process development.

• Certified Master Baker certification preferred.
• Background in Food Science, Chemistry, Biology, Molecular Biology, or related disciplines.
• Experience in food manufacturing environments, particularly bakery operations.
• Strong team orientation and a positive, “can do” attitude.
• Demonstrated ability to execute multiple tasks while maintaining high quality standards.
• Comfort working with new processing and ingredient technologies.
• Ability to clearly document experimental work, results, and recommendations.
• Strong collaboration skills to work closely with operations, quality, and other stakeholders.

This role operates in both a food manufacturing plant and an office setting, with regular engagement on the production floor and in R&D or office spaces. You will work primarily on 1st shift and must be willing and able to perform duties in a bakery manufacturing environment while adhering to all required food safety protocols and site procedures. The position requires the ability to stand for 8–10 hours when needed, walk on flat and uneven surfaces, and move up and down stairs. You will work in a typical bakery atmosphere that may include exposure to loud noises, strong smells, and dust or flour. The environment emphasizes safe, independent work as well as collaboration with others, with a focus on Good Manufacturing Practices and consistent product quality. The company is growing rapidly, and the R&D team is being actively built out, providing opportunities to contribute to new capabilities and processes in a dynamic setting.

Job Type & Location

This is a Contract position based out of Oak Creek, WI.

The pay range for this position is $90.00 - $95.00/hr.

Eligibility requirements apply to some benefits and may depend on your job classification and length of employment. Benefits are subject to change and may be subject to specific elections, plan, or program terms. If eligible, the benefits available for this temporary role may include the following:
• Medical, dental & vision
• Critical Illness, Accident, and Hospital
• 401(k) Retirement Plan – Pre-tax and Roth post-tax contributions available
• Life Insurance (Voluntary Life & AD&D for the employee and dependents)
• Short and long-term disability
• Health Spending Account (HSA)
• Transportation benefits
• Employee Assistance Program
• Time Off/Leave (PTO, Vacation or Sick Leave)

This is a fully onsite position in Oak Creek,WI.

This position is anticipated to close on Jun 15, 2026.

About Actalent

Actalent is a global leader in engineering and sciences services and talent solutions. We help visionary companies advance their engineering and science initiatives through access to specialized experts who drive scale, innovation and speed to market. With a network of almost 30,000 consultants and more than 4,500 clients across the U.S., Canada, Asia and Europe, Actalent serves many of the Fortune 500.

The company is an equal opportunity employer and will consider all applications without regard to race, sex, age, color, religion, national origin, veteran status, disability, sexual orientation, gender identity, genetic information or any characteristic protected by law.

If you would like to request a reasonable accommodation, such as the modification or adjustment of the job application process or interviewing process due to a disability, please email actalentaccommodation@actalentservices.com for other accommodation options.

San Francisco Fair Chance Ordinance: Pursuant to the San Francisco Fair Chance Ordinance, for all positions located in the city and county of San Francisco, we will consider for employment qualified applicants with arrest and conviction records.

Massachusetts Lie Detector: It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Use of Artificial Intelligence (AI): We may use Artificial Intelligence (AI) to support parts of our hiring process, including sourcing, screening, and evaluating candidates. AI helps assess applications and qualifications, but final decisions are made by our hiring team. By applying, you acknowledge and agree that your application may be reviewed using AI tools.