Staff Scientist R&D
On-site · Hershey, Pennsylvania, United States
Job Summary
Lead product and process development projects in BFY chocolate/confection at The Hershey Company’s Technical Center. Drive end-to-end innovation from bench to pilot plant to full manufacturing scale, delivering innovative new products and processes. Provide leadership, coaching, and cross-functional collaboration with Marketing, Manufacturing, Engineering, Quality Assurance, and Legal to set goals, allocate resources, and achieve business objectives. Bring deep BFY formulation, recipe development, and process-platform expertise (including chocolate making, moulding, enrobing) and apply intensive scientific/engineering principles. Responsibilities include prototyping, project leadership with high autonomy, cross-functional interaction, and communicating project goals and timelines. Travel ~20% primarily within the US. Requirements include a Bachelor’s degree in a related field and 10+ years of experience in food/confection, with strong problem solving, technical, and communication skills. Master’s or PhD preferred.
Required Qualifications
- Bachelor’s Degree in Food Science/Engineering or related field required
- 10+ years of working experience in food or confection industry
- Experience leading technical, new product innovation initiatives
- Experience with end-to-end innovation from upstream front end to downstream commercialization
- Technical expertise in BFY chocolate/confection formulation, recipe development, and process platforms (chocolate making, moulding, enrobing)
- Strong knowledge of sensory, Research, Engineering and Packaging
- Strong ability to influence and persuade across functions and levels
- Excellent written and verbal communication skills
- Willingness to travel ~20% (primarily within the US, with occasional international travel)
Desired Qualifications
- Bachelor’s Degree in Food Science/Engineering or related field
- 10+ years of working experience in food or confection industry
- Experience leading technical new product innovation initiatives
- Experience with end-to-end innovation from upstream front end to downstream commercialization
- Expert knowledge in BFY chocolate/confection formulation, recipe development, and process platforms (chocolate making, moulding, enrobing)
- Strong knowledge of sensory, research, engineering and packaging
- Strong ability to influence and persuade across functions and levels
- Excellent written and verbal communication skills
- Willingness to travel approximately 20% (primarily within the US, with some international travel)
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