Job Location: Hershey, PA 



Role Overview: 
A Staff Technologist fills a critical role in the successful development and execution of the Hershey Company’s multi-year continuous improvement plan. Utilizing food science skills and an understanding of core process engineering principles, this person will identify and lead product and process optimization opportunities including but not limited to recipe changes, ingredient changes, process improvements, and new technology applications toward a personal target of delivering $1M - $3M annual savings. They will also lead or support quality, safety, supply continuity and capacity initiatives as assigned.

Responsibilities:

Project Leadership:​

Under general direction assume primary responsibility for undertaking and executing product and process optimization projects of major importance, complexity or scope. Provide leadership and instruction to technicians and professionals assigned to the project. Undertake projects as assigned, identify process and manufacturing alternatives that meet new business requirements or establish functional excellence, and make suggestions for initiation of projects or their abandonment as experience allows. Provide updates to project teams and management that allows for timely decision making and project execution in an expedient and effective manner. Assume responsibility for leading project design and methodology, problem solving through application of knowledge and original thinking. Identify, develop, and validate product and process optimization projects through preparation of experimental formulations and process designs, bench and pilot scale development, scale-up and manufacturing trials, implementation, optimization, training and process sustainability.​ Close collaboration with R&D, Engineering, Finance, QRC, Manufacturing and Marketing will be required. Under general direction, take initiative to secure from such resources for all pertinent advice, ideas, and information having a bearing upon a project.​

Product and Process Optimization:​

Identify, study, recommend, design, develop and implement product and process improvements within operations to provide the optimal solution for the given project.​ Develop initial process and product specifications, formulations, scope of work and schedule.​ Conduct proof of principle testing to evaluate technical and financial feasibility for proposed solutions.​ Review results of tests with others and recommend further testing and/or changes deemed necessary to formulation and manufacturing processes to assure process capacity and efficiency to meet the business plan.​ Prepare project reports, deduct significance of results and conclusions and make presentations of findings to Management as pertinent to complete assignments.​ Responsibilities include ingredient specification, formula development, and process design, the design, implementation, and documentation of manufacturing feasibility trials and product sample generation, coordination of sensory testing, and development of process solutions.​

Product and Process Technical Support:​

Provide leadership to process and product focus improvement initiatives throughout the Hershey manufacturing network.​ Utilize food science and process engineering principals, technical training and judgment to resolve product quality, process troubleshooting and optimization initiatives.​ Utilize lean/six sigma and structured problem-solving methodology to identify root cause, develop and implement solutions to projects.​

Technology Application Evaluation:​

As an emerging company identified expert, utilize technical training and skills in the discovery and application of new or emerging technologies for Hershey process and product optimization initiatives to meet strategic growth and cost initiatives.​ Determine technical feasibility and economic justification for new technology applications.​ Participates as an active member on companywide multifunctional project teams leading process and product evaluations at the manufacturing locations. ​ Coordinate the operation of plant, pilot plant processing or laboratory equipment or apparatus in the performance of tests or the implementation of improvements.​ Maintain up to date knowledge related to processing technologies, equipment, and product formulas in a minimum of three technical areas related to chocolate, confectionery, candy, or related snack foods.

Qualifications:

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 physical and sensory properties.​

Demonstrated successful history of leading the identification, evaluation, management, implementation, and documentation of process and product optimization projects of a more complex nature with undefined scope, multiple unit operations requiring detailed planning and design.​

Demonstrate expert knowledge and proficiency of change management and capital program management from discovery through execution phase.​

Possess full working technical knowledge of product and process development and optimization, including formula and process development, optimization, manufacturing validation and implementation.​

Provide technical analyses, develop alternatives (cost estimates, feasibility, specifications, and interpretation of requirements) and prepare recommendations for product and process optimization initiatives.​

Possess the appropriate combination of knowledge and experience in design of manufacturing systems for the food industry including: a basic understanding of common process unit operations and equipment used in the food industry, sanitary design, construction practices and general knowledge of common equipment suppliers in the food industry.​

Possess the appropriate combinations of knowledge and experience to have a basic understanding of the design, application, and maintenance of process piping systems, valves, piping specialties, process automation and instrumentation, and PFD’s and P&ID’s.​

Working knowledge of Food Science and Engineering principles, Quality Assurance, Good Manufacturing Practices.​

Working knowledge of lean manufacturing, TPM, and green/black belt certification​

Experience operating lab and pilot scale equipment/instrumentation and working in a manufacturing plant.​

Possess time management skills and the ability to prioritize and manage multiple priorities in an expedient manner, having an understanding of the required business objectives, developing solutions and schedules, and efficient and expedient project executions.​

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.​

Excellent written and verbal communication skills.​

Proficient computer literacy, fluent with Microsoft Office Suite.​

Ability to accommodate unusual and extended work hours as required for project completion.

Experience & Education: 

 

Bachelor’s degree in food science, Food Engineering, or Chemistry​

Minimum eight years’ experience in Food Science/Engineering, Food Chemistry, or related fields, preference for confectionery experience.​

Ability to travel up to 25%.