Main Responsibility Areas Are

•  Execution/daily operation of the laboratories
•  Quality, food quality and compliance incl. environmental requirements
•  Working environment and safety
•  Operational performance
•  NPD projects coordination
•  Customer visits and on-site demo activities.

Leadership tasks 

• Develop and maintain competencies and capabilities to ensure efficiency and quality in baking and flour analyses labs.
• Develop, support and coach the lab technicians, test bakers, research associates, individually and as a team
•  Develop, support and coach the quality coordinators, individually and as a team

Operational performance 

•  Ensure high quality of execution excellence in the laboratories
•  Support a high operational performance (quality of batch execution) in the flour analyses and baking application lab.
•  Active participation to the RIGP projects (new product development and near to market projects)
•  Equipment and cleaning activities management.

Safety and Working Environment

• The Lab manager has an important role for safety and working environment responsibility for the baking and flour analyses lab safety which is furthermore supported by entire Innovation and Technology Center management team.
•  Drive development and maintenance of relevant safety and working procedures to ensure a safe and healthy working environment (physical, psychological, ZEAL) in the Labs
•  Ensure that the labs comply to current OHS requirements
•  Ensure that Labs comply to current regulations concerning handling of enzymes (ZEAL)
•  Ensure good contact to external regulatory offices regarding safety and environmental regulation
• Quality and compliance 
•  The Lab Coordinator is responsible for overall Quality and ISO. The execution of tasks related to Quality and ISO can be shared with the other lab department managers when relevant.

Areas Of Responsibility

•  Ensure that Baking Lab is in compliance to all standards; GMP, food, quality and environmental standards
•  Ensure product safety, food safety and quality by development and maintenance of a well-functioning ISO and Quality environment
•  Ensure that staff is adequately informed and trained/developed
•  Ensure that the department complies to current internal and external requirements in collaboration with QM
•  Ensure that the department complies to current regulations concerning the external environment

Qualifications

•  An academic degree – preferably M.Sc. in food/chemistry engineering technology or science
•  Good people management skills
•  High safety mindset
•  Excellent English skills written as well as spoken
•  Understanding of the Quality and food related ISO systems
•  5+ years’ experience in baking industry
•  Understanding on baking ingredients and different baking technologies (bread, cake, biscuit. etc.)