Magnolia Bakery opened our first location on a quiet street corner in the heart of New York City's West Village in 1996. From then to now, Magnolia Bakery has grown to become a globally famous, locally loved retail bakery and desserts brand. With locations in New York City, LA and Chicago, a nationwide e-commerce and wholesale business, international locations in the Middle East and Southeast Asia, and an emerging Grocery business in the US, Magnolia Bakery's whimsical spin on classic, American desserts is now in every neighborhood. JOB TITLE: Product Development Coordinator POSITION SUMMARY: Accountable for overall coordination and administrative activities for Magnolia Bakery's Product Development at the Long Island production facility. The Product Development Coordinator is responsible for supporting recipe database management and nutritional labeling for the Magnolia Bakery. REPORTS TO: Plant Manager SALARY: $60,000-$70,000 + quarterly bonus eligibility PRINCIPAL DUTIES: Accountable for the maintenance and revision of all recipes for products produced at the commissary/production facility in partnership with the Plant Manager. The product development coordinator is also responsible for supporting in the development of training content and maintenance of Magnolia Bakery's food databases and standard operating procedures for the production facility (aka LIC). RECIPE DATABASE & MENU LAUNCH SUPPORT Maintain and update accurate & current specifications for recipes - this includes but is not limited to confirming data needed to create nutritional fact panels for all products produced in LIC. Create wholesale technical specification sheets. Work closely with FSQA manager to maintain Smartsheet Raw Material Database and ensure all new raw materials have current required documentation. Create P&P's aligned with recipes and HACCP plan for all production processes and teams at LIC. Assist Food Safety & Quality Assurance (FSQA) Manager with Nutrition Facts studies. Collaborate with Plant Manager and LIC training and operations teams to ensure product quality is in line with recipe standards. Works closely with the Head of Production to execute recipe validation and LTO/new items training. PREFERRED QUALIFICATIONS NY Food Handler's Card or ServSafe Certified 2 year Culinary or Baking & Pastry Degree with completed Nutrition Science coursework (can be substituted for career experience) 4 years of hospitality and/or bakery/restaurant experience PREFERRED SKILLS Experience authoring and converting recipes Microsoft Office Skills (Word, Excel, Powerpoint, Outlook) Must be extremely organized and detail-oriented Must possess passion for the food service innovation process Experience operating under strict deadlines Excellent cross-functional communicator Magnolia Bakery is an Equal Opportunity Employer. PHYSICAL DEMANDS AND WORK ENVIRONMENT: Requires grasping, writing, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, coworkers, and management. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. Domestic travel required.