Date: February 12, 2025 Title: Baker-In-Residence/Community Engagement Baker (Full-time or Part-time)                               The Center for Craft Food and Beverage (CCFB) at Hartwick College was established in 2016 to serve as a testing and resource center for end-users of small grains. The CCFB offers malt quality testing services to support producers, maltsters, brewers, and distillers. There is growing interest among bakers for freshly milled, whole grain flour. The Baking Innovation Lab (BIL) is CCFB’s new lab, bakery, and classroom in Downtown Oneonta, NY and offers small grain quality testing, research and resources for flour milling, bake testing, recipe and product development for baking at a variety of scales and for those who grow and use grain. We support the growth of biodiversity, markets and applications for small grains in New York, in the Northeast and beyond. The BIL lab currently offers grain and flour quality tests, test milling on stone and other mills, recipe/product development support for those using and/or producing whole grain and stone milled flour, and provides quality test guidance, resources, classes, and workshops. Description: The Baker-In-Residence/Community Engagement Baker will support and assist the Director of the Baking Innovation Lab in designing, implementing, evaluating and facilitating classes/workshops, fostering student and community engagement, and carrying out research initiatives which align with the mission and goals of the Baking Innovation Lab. The Baker-In-Residence/Community Engagement Baker prepares the bakeshop/café production items including doughs, cakes, cookies, pastries, and other dessert and baked items. While we are not a production bakery, items baked in preparation for workshops, product development and for projects led by the baker will be offered for sale/donation to local groups, neighbors and the public as appropriate. The Baker maintains orders and keeps records of inventory for the bakeshop/café and ensures the equipment, cooking and storage areas are maintained in a clean and safe manner.  The Baker also cooks in other work areas of the kitchen in addition to the bakeshop, as needed, based on overall production needs.  The Baker will lead the work of staff and student employees and reports to the Director of the Center for Craft Food & Beverage (CCFB).  The Baker will be responsible for developing solutions – ingredients, formula, and processes related to client/bakery needs. The Baker will also support our customer base in bakery ingredient development along with new applications of novel ingredients. The role will focus on sensory driven innovation to help move ingredients from concept to commercialization while collaborating with clients/community. Whole grain, stone milled, alternative grain recipes will be the primary, but not only, focus. The Baker will provide social media and administrative support for the Director of the Baking Innovation Lab as well as write and distribute a regular newsletter for the BIL. The Baker will work on residency projects of their choosing around stone milled, whole, local, or alternative grain utilization, for standardization or scaling recipes. Responsibilities + Develop and facilitate and or arrange guest bakers to host classes/workshops around utilization of food grade, non-commodity, stone milled/ whole grain and/or alternative grain with a focus on regional grain in the Northeast. + Identify product growth in collaboration with bakery clients to expand ingredient portfolio and baking success, especially in stone milled, whole grain and “local” products. + Provide technical leadership in formulation, benchtop development, and pilot plant processing of bakery products + Manage bakery rental space and assist the Director of the Baking Innovation Lab manage use and rental of the shared and multi-use facility and class space. + Work with cross-functional teams (marketing, sales, R&D and regulatory) + Independently handle complex issues with minimal supervision, while escalating only the most complex issues to appropriate staff + Lead and coordinate application studies (current products, range extension, innovative solutions) + Attend conferences and present research and information from the Baking Innovation Lab to interested groups + Stay current with relevant baking organizations, informing our audience of our information, research and services + Maintain connection with Northeast bakers interested in using stone milled, whole grain, or alternative grain + Develop and implement a research project around stone milled, whole grain, alternative grain and/or Northeast grain utilization for scaling commercially viable recipes. + Stay current with segment and consumer trends + Assist with customer trials – at bakery sites, customer sites, third party sites, etc. + Contribute to a safe workplace + Must have proven decision-making skills and work effectively under pressure + Knowledge of experimental design, sensory science, performance specifications, and technical tools used in product development + Collaborate directly with internal business teams and cultivate relationships with external partners + Positively contribute to Hartwick’s image through customer engagement, trade shows and other professional forums + Work with third-party collaborators to design and implement sensory teams. + Be a coach and technical mentor to all members of the team + Participate in all campus events including Welcome Weekend, True Blue Weekend, and Commencement Weekend. + Comply with all applicable College, Federal, State, local and associational laws, rules and regulations. + As a representative of the College, comport oneself in a professional manner at all times, both on and off campus. Troubleshooting: + Flexible to consider additional information or ideas when developing solutions + The ability to use knowledge, facts, data, and professional insights to effectively solve problems and implement solutions + Must be exceptionally organized and self-disciplined to accommodate the management of concurrent multiple projects + Fast learner, embraces and quickly adapts to change + Possess high level of proficiency in business and technical writing skills, along with dynamic presentation skills for small and large audiences + Solid understanding of food safety and regulations + Knowledge of product attributes that may vary during production, and the relationship between production variability and consumer acceptance Identify the tolerable limits (levels/intensities) of product variability, and know which qualitative attributes matter most in consumer acceptance Qualifications: Minimum requirements are at least three (3) years of commercial baking experience (retail or corporate), community engagement experience, and fluent in English. Preferred requirements are a Bachelor’s or Master’s degree in Food Science, Food Chemistry, Cereal Science, Culinary Science, Baking/Pastry Arts, or Chemical (Food) Engineering from an accredited college or university, with direct experience in food research and development, preferably in the culinary arts/baking/pastry industry.  Management experience preferred.  Experience writing and facilitating baking workshops or other pedagogical baking/food experience. Position will be required to travel periodically, up to 25% of the time, and must be able to travel with no destination restrictions.  May need to stand or sit for extended periods of time.  Must be able to regularly lift 25 to 50 pounds.  Must be able to work with and consume wheat products; you may not want to apply to this job if you have wheat/gluten sensitivity, intolerance and/or allergies.   + Strong process knowledge with mechanical/electrical/controls aptitude + Work collaboratively and build effective relationships with others + Proficient in running bakery equipment, plus foundational knowledge of formulation and process + An interest in the function of lab testing and how the tests complement bake tests, and in their application in formula development and standards + An interest in rheology and physical chemistry of baking and flour + Knowledge of baking process equipment and ingredient functionality preferred + Proven excellent work record with demonstrated high levels of initiative and self-direction + Demonstrated strong problem-solving and critical-thinking skills + Project management skills with ability to prioritize multiple activities simultaneously + Computer skills and proficiency with word processing, spreadsheet, database and other software/applications + Strong business acumen with an ability to mesh business needs with technical competencies + Leadership competencies The College strongly recommends that all employees are fully vaccinated against COVID-19 (full course of primary vaccination plus at least one dose of a booster).  Wage Range: $25.00 per hour An independent, residential liberal arts college enrolling approximately 1,200 full-time undergraduates, Hartwick embraces the teacher-scholar model, with teaching excellence as the first priority, and seeks to recruit, retain and promote a diverse workforce. The College features a Liberal Arts in Practice general education curriculum and aspires to “be the best at melding liberal arts education with experiential learning.”  Hartwick operates as a community of learners where there is a very real sense of belonging and connection. By joining Hartwick, you become part of a group of people who work together, share in our successes, and a celebrate our accomplishments. All positions at Hartwick contribute to the education and development of students with the opportunity to see the impact on future leaders—what you do at Hartwick really matters. Our beautiful 425-acre campus is located in the scenic Susquehanna River valley in Oneonta, New York—a charming town near the northern foothills of the Catskill Mountains. Hartwick offers health benefits to domestic partners of employees, flexible scheduling, opportunities to engage in athletic and cultural events (concerts, exhibits, and lectures) and tuition benefits for eligible employees and their dependents. Hartwick College prohibits discrimination on the basis of sexual orientation/preference and gender identity/expression and is an Equal Opportunity Employer, committed to broadening “the understanding, awareness, and appreciation of diversity among all members of the Hartwick community.” Women, minorities, and other underrepresented groups are especially encouraged to apply.  Hartwick College is committed to providing a safe and secure educational and employment environment. Employment at Hartwick College is therefore contingent upon a successful background check on every new employee. Candidates to whom an offer of employment is made will be required to sign a Release of Information Form authorizing the College to conduct a thorough background check. Hartwick College is committed to a diverse candidate pool, values an inclusive workforce and workplace environment, and wishes to minimize or eliminate the impact of implicit bias during the search and hiring process.  All applicants are asked to submit the following materials with their online applications: + A cover letter; + A resume; and + The names and contact information for three references, with annotation regarding how the reference is related to you and your work (at least one of your references must be from a current and/or previous supervisor). Review of applications will continue until the position is filled.   Powered by JazzHR