Job Location: Hershey, PA
 

Summary: 

Reporting to the Sr. Manager of Protein Product Development and working at The Hershey Company’s Technical Center, the Staff Scientist position provides project leadership on multiple high complexity projects and/or offers opportunity for leadership on programs.  This could include a high number of low to medium complexity projects that drives leadership complexity.  High level of autonomy on complex projects is required.  This individual will also be expected to teach / mentor others on technical topics.  A successful candidate is communicating project and/or program challenges to senior leadership and influencing project/program direction through cross-functional communications.

Specific Role Focus Area: 
•    Lead product development projects which provide innovative new products in the Hershey Protein category. Focus areas include formulation development, ingredient development and product transformation interactions.
•    Perform prototyping and development from bench top to pilot plant to full manufacturing scale.
•    Interact closely with a cross functional group of technical, professional, and managerial staff of R&D, as well as production, engineering, and marketing. 
•    Understand the business impact of the projects.
•    Apply technical rigor and scientific principles and practices.
•    Provide input for technical feasibility for new product concepts.
•    Partnering with Supply Chain to provide technical support to drive quality and value improvement in products and process

This role will interact and partner with: 
•    Marketing
•    Manufacturing
•    Engineering
•    Quality and Regulatory
•    Project Management
•    Technology Development

Approximately 20% travel required, primarily within the US, but including occasional international travel.

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

•    Experience leading innovation initiatives, which could include product development, quality improvement, cost improvement, technology validation and process optimization.
•    Demonstrated experience in snacks process platforms including bar forming, forming extrusion and enrobing.
•    Demonstrated knowledge in confection and chocolate formulation and recipe development preferred.
•    Strong knowledge of various technical disciplines (Sensory, Research, Engineering and Packaging)
•    Knowledge of key steps in the development of capital projects, including commercialization, equipment selection, creation of product and process specification documents, equipment acquisition, commissioning and start-up of process equipment and systems, and troubleshooting.
•    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.
•    Demonstrated influencing skills
•    Proven administrative ability, decision-making skills, financial understanding, business integration skills and technical expertise.
•    Demonstrated problem solving and evaluation capabilities
•    Excellent troubleshooting skills.
•    Excellent written and verbal communication skills
•    Must be open to and comfortable with change.
•    The candidate much be able to work independently, and as part of a team in a fast-paced, growth-oriented business.

Minimum Education and Experience Requirements:  
Education and Experience:    PhD in Food Science, Chemical Engineering, or Biological Engineering with 2-4 years related experience, MS in Food Science, Chemical Engineering, or Biological Engineering, with 4-6 years related experience, or BS in Food Science, Chemical Engineering, or Biological Engineering with 6-8 years related experience. Experience in snacks and/or protein innovation is a plus. 

#LI-AM1