Back to jobsExperience leading technical, new product innovation initiatives, which could include product development, quality improvement, cost improvement, technology validation, and process development and optimization.
Experience with end-to-end innovation from upstream front end to downstream commercialization.
Demonstrated technical expertise in BFY chocolate/confection formulation, recipe development, and process platforms (chocolate making, moulding, enrobing).
Preferred experience within the BFY space including, but not limited to, ingredient functionality and formulation principles within protein and sugar replacement.
Strong knowledge of various technical disciplines (Sensory, Research, Engineering and Packaging).
Understanding the impact of key processing parameters in the conversion of raw ingredients and in-process material to finished product that are critical for the day-to-day operation of a line.
Strong ability to influence and persuade across functions and levels.
Proven administrative ability, decision-making skills, financial understanding, business integration skills and technical expertise.
Strong problem solving and evaluation capabilities.
Excellent troubleshooting skills.
Excellent written and verbal communication skills
Must be open to and comfortable with change.
The candidate must be able to work with high levels of autonomy, ambiguity, and as part of a team in a fast-paced, growth-oriented business.
Approximately 20% travel required, primarily within the US, but including occasional international travel.
Bachelor’s Degree in a related field required (Food Science, Food Engineering, Food Technology, Food Chemistry, Chemical Engineering, Chemical, Agricultural, Biological, or Engineering); master’s or PhD preferred.10+ years of working experience within food or confection industry.
Project Leadership, Technical problem solving, Product Development, Process Engineering, and/or Product Commercialization.
Experience in leading the Product and Process Development portion of multiple projects is required.
Expert knowledge in the importance of the interactions of ingredients and process unit operations is required.
