Hershey Fellow, US Confection R&D

Summary:  

Reporting to the Sr. Director, US Confection R&D, and working at The Hershey Company’s Technical Center, the Hershey Fellow Confection Product Development provides project leadership on the highest complexity projects and programs in our Chocolate, Sweets and/or Refreshment Product Development portfolio.  The qualified candidate will:

- Independently lead complex Chocolate, Sweets and/or Refreshment Product Development projects that can fundamentally change normal practices within R&D.   This includes providing direction that influences entire research or development, Innovation Pipelines or Supply Chain expansion programs.  

- Provide technical leadership, professional guidance and training as an “expert” in the practice of a breath of confectionery scientific discipline or development activity within R&D, to include but not limited to chocolate- molded, filled, enrobed and panned, nuts, nut butters, sugar or sugar free confections in hard candy, gummies, licorice, panned items, caramel, chews, gum, pressed tablets and mints. 

- Provide technical direction and strategy regarding the Chocolate, Sweets and Refreshment formulation and process landscape throughout the company.  

-Give functional direction of complex Chocolate, Sweets and refreshment technical program efforts of critical importance to the company.  

-Counsel staff in the design and approach to product and process design efforts and gives expert technical advice in the solution of highly unusual, complex problems where no precedence exists and innovation is necessary.  

-Interact closely with senior management in a technical advisory capacity and with the managerial staff of R&D as a mentor or expert resource.  

-Represent the company in professional and industrial organizations.  

-Interact and partner with: Marketing, Manufacturing, Engineering, Quality and Regulatory, Project Management, Technology Development, Sales and Procurement

Major Duties/Responsibilities:  

Summary of major duties:

- Provides technical leadership in professional guidance as an “expert” in Chocolate, Sweets and/or Refreshment R&D.  Provides technical direction on Chocolate, Sweets & Refreshment R&D throughout the Company.

- Gives functional direction of complex technical development program efforts of critical importance to the Company.  

-Counsels, Coaches and Trains staff in the formulation and process design and approach to Chocolate, Sweets and/or Refreshment and gives expert advice in the solution of highly unusual, complex problems where no precedence exists and innovation is necessary.  

-Interacts closely with senior management in a technical advisory capacity and with the managerial staff of R&D as a mentor or expert resource.  Works independently.  

-Independently leads complex projects that can fundamentally change normal practices within R&D.  This can include assignments that evaluate and change business processes in order enable the R&D staff to focus work and become more innovative and effective. This includes providing direction that influences entire research or development programs.

-Represents the Company in/at professional and industrial organizations, conferences, and meetings.  Advises top management on research trends and their probable impact on the Company.  

Minimum knowledge, skills and abilities required to successfully perform major duties/responsibilities:  

-Experience leading highly complex innovation new product initiatives, which could include product development, quality improvement, cost improvement, technology validation and process optimization.

-Demonstrated experience independently developing and executing Chocolate to include enrobing, molding, chocolate bean to liquor to bar processing, and chocolate panning, Nut processing, Sweets and Refreshment process platforms including Cook/Deposit/Dry, Cook/Extrude, Cook/Batch Roll, Stamping and Tableting.

-Demonstrated knowledge in Chocolate, Sweets and/or Gum and formulation and recipe development.

-Strong knowledge of various technical disciplines (Sensory, Research, Engineering and Packaging)

-Understanding of the impact of the key processing parameters in the conversion of raw ingredient and in-process material to finished product and critical for the day-to-day operation of a line.

-Strong influencing skills

-Proven administrative ability, project management, decision-making skills, financial understanding, business integration skills and technical expertise.

-Demonstrated complex problem solving and evaluation capabilities

-Excellent troubleshooting skills.

-Excellent written and verbal communication skills.

-Able to lead and mentor team through complex changes and obstacles.

-The candidate must be able to work highly independently, and as part of a team in a fast-paced, growth-oriented business.

Minimum Education and Experience Requirements:  

BS; Master’s or PhD degree in Food Science, Chemistry, or Food / Chemical Engineering

With B.S. Degree: 15-20 yrs.
With M.S. 10 – 15 yrs
With PhD: 10 - 12 yrs
 

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