Sr Research Scientist

Reporting to the Sr Manager R&D and residing at The Hershey Company’s Technical Center, the Senior Research Scientist position provides project leadership on multiple medium complexity projects and/or beginning to lead a program with support. This role involves high autonomy and requires clear communication of project and program challenges to senior leadership, with the ability to influence direction through cross‑functional communication.

• Leveraging knowledge and experience to drive product innovation; this includes formulation development, ingredient development and product transformation interactions.
• Perform prototyping and development from bench top to pilot plant to full manufacturing scale.
• Lead technical project management aspects through the product development stage gate process, interacting closely with cross‑functional R&D, production, engineering and marketing staff.
• Understand the business impact of the projects.
• Apply technical rigor and scientific principles and practices.
• Provide input for technical feasibility of new product concepts.
• Partner with Supply Chain to provide technical support that drives quality and value improvement in products and processes.

• Technical and professional employees within Global R&D (including Ingredient/Recipe Specialists, Sensory, and Packaging Innovation)
• Manufacturing, Operations and Plant Quality Assurance
• Quality and Regulatory Compliance (including Analytical and Micro)
• R&D Technology Development team
• Engineering (including Product Commercialization and Plant)
• External Vendors (including Ingredient Vendors, Equipment Vendors and Co‑Manufactures)

Approximately 20% travel required, primarily within the US, with occasional international travel.

• Experience leading innovation initiatives such as product development, quality improvement, cost improvement, technology validation and process optimization.
• Demonstrated knowledge in confection and chocolate formulation and recipe development.
• Demonstrated experience in confection and chocolate process platforms (moulding, enrobing, panning).
• Preferred experience in “better for you” ingredients and formulation (alternative sweeteners, proteins, fibers, functional ingredients).
• Strong knowledge of various technical disciplines (Sensory, Research, Engineering and Packaging).
• Knowledge of key steps in capital project development, including commercialization, equipment selection, creation of TFDs, equipment acquisition, commissioning and start‑up of process equipment and systems, and troubleshooting.
• Understanding of the impact of key processing parameters in converting raw ingredient and in‑process material to finished product, critical for day‑to‑day line operation.
• Demonstrated influencing skills.
• Proven administrative ability, decision‑making skills, financial understanding, business integration skills and technical expertise.
• Demonstrated problem‑solving and evaluation capabilities.
• Excellent written and verbal communication skills.
• Must be open to and comfortable with change.
• The candidate must be able to work independently and as part of a team in a fast‑paced, growth‑oriented business.

Degree in Food Science, Food Technology, Food Chemistry, Food Engineering, Chemical Engineering, Chemistry or Biology; MS with 2‑4 years’ experience or BS with 4‑6 years’ experience.

The Hershey Company is an Equal Opportunity Employer. The policy of The Hershey Company is to extend opportunities to qualified applicants and employees on an equal basis regardless of an individual's race, color, gender, age, national origin, religion, citizenship status, marital status, sexual orientation, gender identity, transgender status, physical or mental disability, protected veteran status, genetic information, pregnancy, or any other categories protected by applicable federal, state or local laws.

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