General: Experiment and produce from research in test kitchen environment recipes for various baked breads, cakes, etc. evaluating the flavor profile, shelf life, nutritional value, and manufacturability.

Skills: Compute percentages of ingredients, moisture content, nutritional values of recipes in test environment.
Measure test and weigh ingredients to document recipes. Understand sanitation, safety, quality and waste management standards. Utilize bakery machinery including but not limited to mixers, formers, ovens, packaging equipment. Computer software to communicate, compile data, report, and research.

Knowledge: Knowledge of raw materials, production processes, quality control, cost and techniques necessary to manufacture and distribute baked goods. Knowledge of leveling agents and effect of enviornment to achieve defined results. Knowledge of pathogens, allergens, and control of cross contamination. Knowledge of sanitation of equipment and processes. Knowledge of mathmethics necessary to perform objectives. Knowledge of English and communication.