Sr Manager, Cocoa Science R&D

Job Location: Hershey, PA

Summary:

This role will lead research and development efforts in the field of cocoa science. This role is critical in ensuring the sustainability and quality of our cocoa supply chain for the next 30 years.

Major Responsibilities:

1. Responsible for managing a cocoa science project portfolio focused on developing technologies to enable improved farmer resilience, improved quality, and alternate sources, enabling HSY to achieve overall cocoa enterprise goals. Determine strategic direction, set priorities and develop goals and timelines for key projects and program.​

2. Ensure diligence in development, scale up and implementation of technologies, and ensure adherence to proper knowledge management practices.​

3. Lead a team composed of approximately 5-10 professional level staff and technicians and additional contractors and consultants as needed for projects.​

4. Attract, lead, manage, and mentor employees in such a way to ensure retention, individual and team development, and high performance of talent.​

5. Manage relationships internally and externally with business partners, suppliers, research institutes, universities and other organizations to deliver results.

Qualifications:

• Demonstrated leadership and influencing skills;  strategic as well as tactical thinker.​

• Demonstrated knowledge and expertise in Cocoa Science, including ability to develop technologies enabling yield improvements, origin diversification and/or alternate sourcing. Overall strength in food chemistry and food processing. ​

• Change agent: ability and drive to challenge conventional wisdom.​

• Proven administrative ability, decision-making skills, financial understanding, business integration skills, advanced problem solving and evaluation capabilities.​

• Collaborative skills allowing effective interactions with External partners as well as Procurement, Operations, Quality and Regulatory Compliance and Continuous Improvement / Supply Chain teams.

Education and Experience Requirements:

• Bachelor’s Degree in Food Science, Chemical, Food, or Biochemical Engineering or equivalent Scientific Discipline plus 15+ years of applicable work experience, or Master’s Degree plus 10Y+ years of applicable work experience, or a Ph.D. plus 8+ years of applicable work experience.​
• Has successfully led Cocoa Science or related programs within the Snacks, Food, and/or Consumer Goods industry.​
• Experience translating technologies to practice in a tropical agriculture setting a strong benefit.

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