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Under general direction, assumes primary
responsibility for undertaking and executing Product development projects
of major importance, complexity or scope pertaining to Americas and Asia
regions. Projects include but are not limited to chocolate confectionery,
spicy & sugar confectionery. Participates and leads project design
and methodology, problem solving through application of knowledge and
original thinking. Expected to provide leadership working on
product platforms. Works with Tech Center based Global Product
Development and Research staff in project execution, technology transfer,
and problem solving. Observes, records, and evaluates experimental data.
Prepares project reports. Works with other technical and professional
personnel within the Technical Community as well as manufacturing,
operations, quality, procurement, and marketing. Interacts with
Corporate Quality and Regulatory Compliance and plant QA on quality
issues. Supports development of technical capabilities of domestic
vendors of ingredients. Supports evaluation of contract manufacturing
opportunities as needed. Actively participates in the Innovation process.
Expected to bring new ideas on products and process across the product
range. Provides leadership and instruction to technical support
personnel. Reports to Director.
This role will require up to approximately 25%
travel, much of which will be International travel.
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Leadership of new product development projects.
Leadership of product and process improvement
projects.
Supervise support staff.
Interact with Marketing and commercial area to
develop new ideas.
Provides support to QA and Production functions.
Interact with vendors, suppliers, and contract
manufacturers.
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Minimum Education and Experience
Requirements:
Bachelor's required. Master's / PhD in Food
Science very strongly preferred. Ideal candidate will have
confection experience. CPG experience highly valued.
This role can be filled at one of two levels and
minimum experience for each level is described below.
Associate Staff Scientist - Bachelor’s Degree plus
and 6-7 years of applicable work experience, or a Master’s Degree plus
4-5 years applicable experience or a Ph.D. plus 3 years applicable
experience.
Staff Scientist - Bachelor’s Degree plus
and 8-9 years of applicable work experience, or a Master’s Degree
plus 6-7 years applicable experience or a Ph.D. plus 4-5 years
applicable experience.
- Fundamental knowledge of at
least one branch of the sciences and ability to apply that knowledge
to confectionery technology
- Comfortable operating
laboratory, pilot plant and plant equipment
- Excellent written and
verbal communication skills (bilingual if possible: Spanish or
Mandarin preferred)
- Attention to detail
- Good mathematical skills
- Good computer skills
- Ability to work in a team
environment and independently in a flexible work environment with
frequently changing priorities.
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