Reporting to the Senior Manager Reese Research & Development and working at the Technical Center in Hershey, PA, the Research Scientist position is assisting on high complexity initiatives, leading workstreams within larger initiatives, and/or leading low complexity initiatives with support. A low to medium level of autonomy is required depending upon the workstream. A successful candidate is learning how to demonstrate and apply technical knowledge while developing and sharing technical expertise within functional areas and cross functionally within the organization. This candidate is learning problem solving skills & the ability to think critically. This candidate is learning to communicate technical subject matter cross functionally and with management. This candidate is learning how to influence cross functional team members and how to build personal networks.
Specific Role Focus Area:
Leveraging knowledge and experience to drive chocolate product innovation and growth for the Reese’s brand as a priority and supporting projects related to other key chocolate brands as needed.
Developing new chocolate products and processes
Participating in project design and methodology
Problem solving through application of knowledge and creative thinking
Ensuring project execution and technology transfer
Observing, recording, and evaluating experimental data to draw conclusions
Preparing project reports and presentations
Supporting technical capabilities of vendors of ingredients
Providing instruction to Technical Support employees
This role will interact and partner with:
Technical and professional employees within R&D
Manufacturing, Operations, and Plant Quality Assurance
Quality and Regulatory Compliance
Procurement
Marketing
Engineering
External Vendors
Minimum knowledge, skills and abilities required to successfully perform major duties/responsibilities:
Food Science or Food Engineering is desirable. 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. Also should be familiar on New Product process.
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:
Education and Experience: Degree in Food Science, Food Technology, Food Chemistry, Food Engineering, Chemical Engineering, Chemistry, or Biology; MS with 0-2 years’ experience or BS with 1-3 years’ experience; experience includes internships and college laboratory research
