Research Scientist, Chocolate

Job Location: Hershey, PA

Summary:

Reporting to the Senior Manager Reese Research & Development and working at the Technical Center in Hershey, PA, the Research Scientist position is assisting on high complexity initiatives, leading workstreams within larger initiatives, and/or leading low complexity initiatives with support. A low to medium level of autonomy is required depending upon the workstream. A successful candidate is learning how to demonstrate and apply technical knowledge while developing and sharing technical expertise within functional areas and cross functionally within the organization. This candidate is learning problem solving skills & the ability to think critically. This candidate is learning to communicate technical subject matter cross functionally and with management. This candidate is learning how to influence cross functional team members and how to build personal networks.

Specific Role Focus Area: 

• Leveraging knowledge and experience to drive chocolate product innovation and growth for the Reese’s brand as a priority and supporting projects related to other key chocolate brands as needed.
• Developing new chocolate products and processes
• Participating in project design and methodology
• Problem solving through application of knowledge and creative thinking
• Ensuring project execution and technology transfer · Observing, recording, and evaluating experimental data to draw conclusions
• Preparing project reports and presentations
• Supporting technical capabilities of vendors of ingredients
• Providing instruction to Technical Support employees

This role will interact and partner with:

• Technical and professional employees within R&D
• Manufacturing, Operations, and Plant Quality Assurance
• Quality and Regulatory Compliance
• Procurement
• Marketing
• Engineering
• External Vendors

Minimum knowledge, skills and abilities required to successfully perform major duties/responsibilities:
Food Science or Food Engineering is desirable. The candidate will have knowledge of Good Manufacturing Practices (GMP), analytical techniques, chocolate, confectionary or snacks technologies, research methodology and experience in projects process. Candidates should be comfortable operating laboratory, pilot plant, and plant equipment and possess excellent math and computer skills. Also should be familiar on New Product process.

• Strong understanding of principles of food chemistry and ingredient functionality is desirable.
• Value Analysis
• Scope of work
• Operations/Manufacturing knowledge
• Regulatory and standards compliance
• Technical writing
• Chocolate technology
• Research methodology
• Analytical techniques
• Ingredient supplier-based knowledge
• Good Manufacturing Practices (GMP)
• Scale-up/plant test process
• Ability to collaborate across regions, departments, and all levels of the organization

Minimum Education and Experience Requirements:
Education and Experience: Degree in Food Science, Food Technology, Food Chemistry, Food Engineering, Chemical Engineering, Chemistry, or Biology; MS with 0-2 years’ experience or BS with 1-3 years’ experience; experience includes internships and college laboratory research

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