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.
role will require up to approximately 25% travel, much of which will be
of new product development projects.
of product and process improvement projects.
with Marketing and commercial area to develop new ideas.
support to QA and Production functions.
with vendors, suppliers, and contract manufacturers.
Minimum Education and Experience Requirements:
required. Master's / PhD in Food Science very strongly
preferred. Ideal candidate will have confection experience. CPG
experience highly valued.
role can be filled at one of two levels and minimum experience for each
level is described below.
Staff Scientist - Bachelorís Degree plus and 6-7 years of applicable work
experience, or a Masterís Degree plus 4-5 years applicable experience or a
Ph.D. plus 3 years applicable experience.
Scientist - Bachelorís Degree plus and 8-9 years of applicable work
experience, or a Masterís 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
- 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.