Cocoa Food Technologist

Cocoa Food Technologist

Job Location: Technical Center - Hershey, PA

Summary: Reporting to the Director of Commodities Technical Sourcing and working at the Technical Center in Hershey, PA, the Cocoa Food Technologist position is responsible for developing and implementing cocoa product changes to the Hershey cocoa supply chain from origin to final product. Typical projects will include changes in origin bean blends, approving new suppliers, adjusting cocoa processing parameters, enabling new supply chains, and implementing new technologies.

This position assists with high complexity projects, and leads workstreams within larger projects, and/or leads low complexity projects with support. The technologist will have low to medium autonomy depending upon the workstream.

A successful candidate possesses the ability to communicate complex and technical subject matter in both verbal and written forms to manager and peers. Assistance will be given to tailor messaging to varying audiences across the organizations.

Specific Role Focus Area:

• Problem solving and product troubleshooting through application of knowledge and creative thinking
• Observing, recording, and evaluating experimental data to draw conclusions
• Preparing project reports and presentations
• Supporting cocoa supply chain continuity initiatives in collaboration with suppliers
• Providing food and product science instruction to both technical and non-technical employees
• Possess full working technical knowledge of product development and optimization, including manufacturing validation and implementation.
• Demonstrated application of food science and process engineering principles in developing manufacturing solutions with a sound understanding of the interaction between process unit operations and product properties. * Working knowledge of food science, quality assurance, and good manufacturing practices.
• Experience operating lab and pilot scale equipment/instrumentation and working in a manufacturing plant.
• Demonstrated ability to work independently, exercising a moderate level of judgment in project execution.
• Demonstrate attention to details required to deliver results with sound project planning and project management skills.
• Interpersonal skills that allow for effective working relationships at all levels across the organization.
• Ability to work in a team environment and independently in a flexible work environment with changing priorities
• Ability to accommodate unusual and extended work hours as required for project completion

This role will interact and partner with: *

• Manufacturing, Operations and Plant Quality Assurance
• Sensory
• Supplier Quality
• R&D and Engineering
• External Vendors

This role will require 10 - 20 % North America or global travel and the ability to accommodate unusual and extended work hours as required for project completion.

Major Duties/Responsibilities:

• Execute cocoa technical project to improve quality and price of materials supplied to Hershey.
• In region product, process improvements, QA and supply chain support
• Collaborate with Procurement, Marketing and Commercial areas to develop future CI project ideas

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

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.

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:

• BS in Food Science , Biology, Chemistry, or Chemical / Food Engineering 2+ years of experience in food preferred.
• Prior experience with Cocoa products, Chocolate, and Confectionery formulation, manufacturing, and sensory highly preferred.