Quality Assurance Technician

This position plays a focused role in supporting the Quality and Product Development teams by preparing product samples for bake-off evaluations and conducting shelf-life studies. This role is essential for assessing the performance of frozen dough products under simulated in-store baking conditions. The technician is responsible for executing baking protocols, monitoring and recording sensory attributes, and escalating any out-of-spec results to the QCI team for further disposition and root cause follow-up. The QA Technician also supports the upkeep of the Quality Lab environment and ensures all lab equipment is operating under validated conditions.

1. Product Bake-Off & Evaluation

• →Conduct daily bake-offs of frozen dough products by batch according to standardized protocols.
• →Evaluate baked product appearance, structure, topping distribution, color, and aroma.
• →Accurately document observations and escalate any deviations from expected standards to the QCI Techs.
• →Maintain reference samples and visual standards for consistent grading

2. Shelf-Life Monitoring 

• →Execute shelf-life protocols including thawing, storage, and timed evaluation of frozen dough and baked samples.
• →Record physical and sensory changes over the defined shelf-life timeline.
• →Notify QCI Techs of any early spoilage, off-odor, mold, or texture breakdown.

3. Lab Cleanliness & Equipment Oversight

• →Maintain the cleanliness and organization of the Bake Lab, including counters, ovens, and sample racks.
• →Ensure lab utensils and pans are cleaned and sanitized after each use.
• →Monitor and document equipment temperatures (ovens, fridges, freezers, proofers) to ensure proper operating conditions.

4. Collaboration & Escalation

• →Escalate all failed bake-off or shelf-life results promptly to QCI Team.
• →Participate in team discussions around evaluation trends and opportunities for product improvements.
• →Support R&D teams during trial runs or new product bake validations or reformulation, as required.
• →Support with product disposition for Hold & Release.

• High school diploma or equivalent required; post-secondary in Baking Science, Culinary Arts, or Food Technology is an asset.
• Familiarity with bakery equipment such as rack ovens, proofers, mixers, and scales.
• Strong attention to detail and ability to follow baking instructions precisely.
• Good written communication skills for documentation and basic data entry.
• Understanding of Good Manufacturing Practices (GMPs) and basic food handling safety.
• Self-directed and organized with a proactive approach to cleanliness and consistency.
• Comfortable working in a fast-paced frozen dough manufacturing environment.