Principal Scientist Chocolate Product Development

Location: Hershey, PA - Technology Center
Summary:
Working with minimal direction, provides leadership and professional guidance in the practice of a scientific discipline or activity within R&D. Provides functional management of complex core chocolate research and development programs with major importance to the Company. Designs research and development efforts and derives solutions to the problems through application of expertise and experience where little or no precedence exists, and innovation is required. Leads complex new product innovation initiatives, supply chain programs, and brand maintenance projects with responsibility for technical rigor, timeline, risk management and cross functional collaboration. Interacts closely with technical, professional, and managerial staff of R&D as well as Manufacturing, Marketing, Quality Assurance, Engineering and Legal departments regarding technical or practical problem solutions. Interacts with other industries and institutions as required to exchange information and ideas in area of expertise.
Major Duties/Responsibilities:
New Product Development Project Leadership
Working independently, provide expert leadership and professional guidance in the practice of a scientific discipline or breath of disciplines and activities with R&D.
Leads undertaking and execution of fundamental projects of significant importance, complexity, and scope with emphasis on solution of theoretical problems, having a significant impact on the Company's current and/or future business interests. Undertake Product Development projects in 'start to finish' approach, initiating own projects or recommending termination of projects, as necessary. Independently determine technical approaches to explore as they apply to assigned or self-initiated projects. Establish objectives and approaches to execute projects. Secure appropriate information and resources, as necessary. Solve problems through application of knowledge, experience, original thinking, and testing solutions.
Product, Process and Margin Improvement program management
Partnering with Supply Chain to provide technical support to drive quality and value improvement in products and processes.
Talent & Organizational Development
Providing technical coaching and mentoring to technicians and professionals.
Minimum knowledge, skills and abilities required to successfully perform major duties/responsibilities:

• Experience leading highly technical innovation initiatives, which include Product Development, quality improvement, cost improvement, technology validation and process optimization.
• Demonstrated technical expertise in confection and chocolate formulation and recipe development.
• Demonstrated technical expertise in confection and chocolate process platforms (moulding, enrobing, panning, chocolate formulation).
• Demonstrated ability to understand unmet consumer needs and identify feasible and viable solutions.
• Strong knowledge of various R&D technical disciplines (Sensory, Research, Engineering and Packaging)
• Knowledge of key steps in the development of capital projects, including commercialization, equipment selection, creation of TFD's, equipment acquisition, commissioning and start-up of process equipment and systems, and troubleshooting.
• Understanding of the impact of key processing parameters in the conversion of raw ingredient and in-process material to finished product and their criticality for the day-to-day operation of a line.
• Demonstrated Influencing Skills, strategic and tactical thinker.
• Proven administrative ability, decision-making skills, financial understanding, business integration skills and technical expertise.
• Demonstrated ability to use technical knowledge as an expert.
• Excellent mentoring and leadership skills.
• Advanced problem solving and evaluation capabilities.
• Excellent technical troubleshooting skills.
• Excellent written, documentation and verbal communication skills across technical and non-technical audiences.
• Must be open to and comfortable with change.
• The candidate must be able to work independently, and as part of a team in a fast-paced, growth-oriented business.
• Approximately 25% travel required, primarily within the US, but including occasional international travel.

• B.S./M.S. Degree w / 15+ years of applicable work experience.
• Process Research, Product Development, Process Engineering and/or Product Commercialization.
• Minimum 15 years of experience in the Confectionery industry.
• Experience in leading the Product Development portion of multiple projects is required.
• Experience is confection processes, line optimization and engineering.
• Expert knowledge in the importance of the interactions of ingredients and process unit operations is required.