Job Location: Hershey, PA 



Role Overview: This role will lead our process technology efforts in the field of cocoa science. This role is critical in ensuring the sustainability and quality of our cocoa supply chain for the next 30 years.


Responsibilities: 
 

Cocoa Science Process Technology Development: Support the identification and development of new technologies to drive our Cocoa Science Initiatives to success. Support the process development and implementation of projects that deliver farmer resilience, origin diversification and/or alternative sourcing.​

Drive Successful Partnerships: Assist in developing and nurturing internal and external partnerships to enable cocoa science technology development and our broader cocoa enterprise strategy. Provide technical guidance to NGO’s, agricultural extension agencies or technical partners that advise farmers on best practices for cocoa cultivation, including soil management, irrigation, pest control, harvesting, and post- harvest.​

Technical Rigor: Develop and execute experiments at bench top and through scale up to enable optimization of cocoa-based ingredients and process technologies. ​

Product and Process development and characterization: Operate or direct the operation of lab or pilot-plant equipment in the performance of tests or experiments. Lead the development of new processes through research and experimentation. Develop and execute characterization methods to enable deeper understanding and appropriate metrics for technical projects.​

Strong Communication and Knowledge Management: Design and execute experiments, analyze data and provide conclusions using an appropriate statistical tool. Prepare all project reports as required. Create and deliver presentations of significant results to drive business decisions.

Qualifications:

Ability to travel to cocoa growing origins and partner locations​

Shows ability to execute technical projects in partnership with internal and external stakeholders.​

Excellent written and oral communication skills. Strong critical thinking, project management and organizational skills. Ability to lead multiple and simultaneous projects.​

Understands of the impact of the key parameters in the conversion of cocoa raw ingredient and in-process material to finished material or product.​

Strong computer skills (knowledge of Word, Excel, PowerPoint, statistical software)​

Ability to work in a team environment and independently in a flexible work environment with changing priorities​

Approximately 25-40% travel required, including international travel to partners and origin countries.

Experience & Education: 

BS degree in Agricultural, Biological, Food, Chemical and/or Mechanical Engineering, with 0-4 years’ experience. MS or PhD is a plus.​

Bilingual in Spanish or French is a plus.