Puratos Corp.

Innovation Center Supervisor/Technical Advisor

US-CA-Rancho Dominguez
3 months ago
# of Openings


Support profitable business growth for large and regional accounts by implementing and demonstrating innovative concepts and solutions and by trouble shooting specific issues at customers. Ensure a state of the art Innovation Center experience for internal and external customers.



Manage the Regional Innovation Center by


    • being responsible for the daily organization and functioning of the IC.

→ordering ingredients, shared activity agenda, cleaning.


    • ensuring standards (5S, GMP, …) and implementation by all users
    • ensuring  transparent documentation of equipment is present
    • keeping track of the established KPI’s and take appropriate actions when deviating from target
    • preparing customer visits in a professional, efficient and disciplined manner
    • organizing workshops, trainings and events for internal or external customers
    • producing samples of outstanding quality as a support for the Product Managers and Sales force
    • implementing and enforcing all policies and procedures in relation to the maintenance of tools, machinery and the cleaning plan.

Maintain a functional link with the National IC Management.

    • participate in bi-monthly follow-up meetings with the National INC Manager
    • actively participate in the technical community’s activities by joining or giving trainings

Support the Sales Department by


    • visits to selected customers to work on well defined projects and assure the follow-up on projects
    • support project implementation at customers
    • demonstration of Puratos products in a professional, efficient way with a strong emphasis on the benefits of our innovations and unique technologies
    • creation of new concepts
    • troubleshoot when necessary
    • participate in monthly follow-up meetings with the manager to continuously look for optimal return on completed projects


 Support Marketing & Product Management Department in the creation of new concepts by


    • developing easy to implement recipes in line with the nutritional philosophy of the company and the market expectations and trends
    • supporting customer events (ex. Taste Tomorrow) with products that delight our customers
    • giving internal trainings to share product knowledge in the most professional way, including the application of presentation and demonstration of skills, emphasizing the benefits of the products
    • providing R&D support as needed

Manage accurately all technical administration by      

    • ensuring the creation of reports (including recipes) for each project to facilitate prompt follow-up when required
    • maintaining updated Outlook Calendars

Build expertise & network in specialty area by

    • aspiring to become a leading and recognized expert in the product range by training and field experience
    • creating an active network of high commercial value with customers, vendors and equipment suppliers
    • sharing intelligence on innovative technologies & trends from the market
    • reviewing and following the available publications in professional magazines

Act with safety in mind

    • responsible for the safety in the IC by always maintaining a safe workplace – safety 1st !




  • 10 years of experience in bakery and/or patisserie, and/or chocolate
  • Has obtained an associate’s degree in baking and/or pastry
  • Proficiency in Excel, PowerPoint to create spreadsheets and presentation and Outlook
  • Excellent written & verbal communication skills (knowledge of Spanish is a plus)
  • Mathematical skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
  • Physical Demands : Prolonged sitting and standing, some bending, stooping, stretching and climbing (ladders or steps) with occasional heavy lifting up to 50 pounds.  Must possess physical tolerance for common baking ingredients.
  • Work Environment: Intermittent exposure to noise, odors and extreme temperatures in some baking/ sweet good facilities.  May be occasionally be exposure to dust and heights of 10 feet or more.  Potential injuries may occur during improper operation of equipment or improper lifting and handling of equipment and supplies.  Considerable danger if exposed to moving mechanical parts, power sources, or specific chemicals used in production processes.  Certain personal protection measures must be taken to protect against hazards in plant/bakery operations.
  • Travel: 40% of domestic travel is required, normal hazards and conditions consistent with such travel. Working weekends as well as some occasional early/late work days may be required.


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