Staff Scientist, US CMG R&D

Job Location: Hershey, PA

Summary:
Residing at The Hershey Company's Technical Center, this position involves a unique opportunity to work within the Chocolate Research and Development department. This group is responsible for developing innovative new products for The Hershey Company. 

The successful candidate for this position will be a major contributor to achieve company goals and programs. The individual should be able to provide input to set priorities and contribute to strategic direction for research programs. Specifically, this candidate will lead complex projects with high levels of autonomy and apply in-depth knowledge of product and chocolate development initiatives with main focus on the Hershey Brand, with other Brand opportunities. The individual will provide guidance in a cross functional setting, working closely with business partners in Marketing, Manufacturing, Engineering, and Quality to determine project goals and timetables, execute the projects, resolve resource allocation and timing issues, and ensure that business objectives are achieved.

The successful candidate will report to the group’s Sr. Manager and work with other senior management to establish strategic direction and goals for research.  

Summary of major duties:
Project Leadership
• Lead product development projects with high levels of autonomy which provide innovative new products in support of Hershey’s Innovation. These 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.
• Communicate across multiple functions and levels. 
• Obtain and allocate resources for projects as necessary.
• Provide leadership, coaching, and instruction.
• Explore new areas of processing with an eye to invention and breakthrough opportunities.
• Apply intensive and diversified scientific principles and practices.
•Provide input for technical feasibility for new product concepts.

Product and Process Improvements Program Management
•Partnering with Supply Chain to provide technical support to drive quality and value improvement in products and process 

Minimum knowledge, skills, and abilities required to successfully perform major duties/responsibilities:  
• Experience leading technical, new product innovation initiatives, which could include product development, quality improvement, cost improvement, technology validation, and process optimization.
• Demonstrated knowledge in confection and chocolate formulation and recipe development.
• Demonstrated technical expertise in confection and chocolate process platforms (chocolate making, moulding, enrobing, panning).
• 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, equipment acquisition, commissioning, start-up of process equipment and systems, and troubleshooting.
• Understanding the impact of key processing parameters in the conversion of raw ingredient and in-process material to finished product that are critical for the day-to-day operation of a line.
• Strong ability to influence and persuade across functions and levels.
• Proven administrative ability, decision-making skills, financial understanding, business integration skills and technical expertise.
• Strong problem solving and evaluation capabilities.
• Excellent troubleshooting skills.
• Excellent written and verbal communication skills
• Must be open to and comfortable with change.
• The candidate must be able to work with high levels of autonomy, ambiguity, and as part of a team in a fast-paced, growth-oriented business.
• Approximately 15% travel required, primarily within the US, but including occasional international travel.

Education: Bachelor’s Degree in a related field required (Food Science, Chemical, Agricultural, Biological or Food Engineering).

Experience:
• 10+ years of working experience within food or confection industry.
• Project Leadership, Technical problem solving, Product Development, Process Engineering, and/or Product Commercialization.  
• Experience in leading the Product Development portion of multiple projects is required.   
• Expert knowledge in the importance of the interactions of ingredients and process unit operations is required.

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