Manager R&D Sensory Prof Panels

Location: Hershey, PA

Summary:

The Manager of R&D Sensory Tech Center Professional Panel Program will be responsible for oversight and team leadership. Direct reports include two experienced Associate Managers/project leaders that have HR responsibility for Technician, Panel Leaders and Panelists. Team responsibilities include support for Supply Chain Continuity, Strategic Sourcing of Cacao Ingredients and Nuts, validation testing for the approval of Cocoa Science Technology and Alternate Ingredients, Continuous Improvement (product/process changes), Manufacturing Troubleshooting and Shelf-Life testing. Responsibilities include allocation of SPI resources, setting priorities, and meeting goals and timetables within budget constraints ensuring that the Company's Food Quality goals are met, and the consumer experience is protected. The position is located at the Technical Center in Hershey, PA.

This role encompasses application of knowledge in analytical sensory methods, consumer research and statistics to meet project objectives. He/she will work independently and as part of a team to design, collect, analyze, interpret, and report sensory and consumer data that provide actionable guidance and business recommendations. The individual will interact extensively with internal business partners (R&D, Procurement, QRC, Continuous Improvement and Manufacturing Operations personnel) and external co-mans, universities and ingredient suppliers to meet day to day business objectives.

This role will be a supporting member and responsible for attending monthly Shelf-Life and QRC consumer complaint committee meetings and communication of decisions. This role will work closely with our Global Descriptive Analysis (DA) Program with panels in U.S., Mexico, manufacturing plants (Monterrey and Malaysia) and some co-mans. It requires expertise in DA program management and responsibilities for training panels for commodity/RM approval.

Shared responsibility with the SPI Director for the development of a 3-5 year strategic plan contributing to the development and advancement of department capabilities to meet the requirements of R&D Vision.

Major Responsibilities:

• TC Descriptive Analysis Program: Oversight of TC Descriptive Analysis (DA) Program. It requires expertise in DA program management and responsibilities for training panels for commodity/RM approval. This program is key to maintaining Supply Chain continuity with approximately 800-900 commodity assessments and approvals annually. This responsibility requires experience in all phases of panel development and management (recruiting, screening, training, panel/panelist performance and maintenance). Complexity includes oversight of 2 Associate Managers with oversight of 2 Professional panels each with 12 panelists, a Panel Leader and a support Technician. Oversight includes supervising communication of all results and final reports to key stakeholders.
• Shelf Life Governance Committee Member: This role is an integral member of the Shelf-Life Governance Committee responsible for determining all labelled shelf-life on products across North America, AEMEA, and Brazil businesses and is responsible for attending monthly committee meetings and communication of decisions. This role provides support for shelf-life determination, protocol documentation, and validation of new methods.
• Talent & Organizational Development: Provide overall leadership as it relates to People Development and Team Structure: Attracts, leads, manages, and mentors employees in such a way to ensure retention, development, and high performance of talent. Provide subject matter expertise, mentorship and technical support to U.S. Sensory Dept., Global Satellite Programs, and R&D personnel looking to broaden R&D experience.
• Employee Testing Program: Responsible the overall supervision of 2 Associate Managers, Sensory Technicians and the Employee Testing Program across two locations (19E and TC) that provides testing support for Continuous Improvement (CI), Cocoa Science Research, Shelf-Life Determination, and Innovation Projects. Assessment and implementation of new sensory methods to drive capabilities, efficiencies and performance (i.e. Tetrad testing, Pyramid testing, etc.) This program is key to delivering CI savings annually and manufacturing cost avoidance (out of shelf-life ingredient and alternate supplier assessments, roaster start-ups, manufacturing moves, and manufacturing troubleshooting (ID root cause) and determination of salable product. This role interfaces with suppliers and industry professionals to assess and incorporate new research approaches.

Major Responsibilities:

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  Proven track record of success in people leadership: several years of experience leading direct reports, coaching/mentoring, talent development.

  
  
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  Effective collaborator and demonstrated ability to influence across and within functions that represent diverse viewpoints. A strategic and tactical thinker with ability to multi-task and prioritize with limited supervision.

  
  
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  Demonstrated expertise of sensory analytical methods (descriptive, discrimination) with proven track record of managing Descriptive Analysis program including recruiting, screening, training, panel performance and maintenance. Ability to train panels (quantitative, consensus, and plant QA panels)

  
  
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  Demonstrated expertise and proven success in research design, advanced statistical analysis including model development, and reporting of complex studies to generate insights and business direction (Design of Experiments (DOE), product optimizations, Survival Analysis, and Consumer-Based Specifications).

  
  
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  Excellent organizational, communication, interpersonal skills, emotional intelligence and stress management.

  
  
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  Demonstrated understanding of two or more of the following statistical analysis and programming software (i.e. SAS, JMP, R, SPSS, StatsGraphics, Minitab, etc.) and advanced statistical techniques (conjoint, regression, correlation, factor and cluster analysis, principal component analysis, etc.).

  
  
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  Bonus Expertise: Management/working knowledge of Product Development, QRC, and strategic sourcing.

  
  

Experience and Education Requirements:

• B.S., M.S. or Ph.D. degree in Food Science (Sensory), Statistics, Market Research or related discipline
• Typically, a Bachelor's degree in Food Science, Statistics, Market Research, or equivalent plus 8-12 years' experience or a Master's degree and 5-8 years' experience or a Ph.D. and 3-5 years applicable work experience. Experience should have been obtained while functioning as sensory & consumer researcher and in managerial positions. Significant experience leading teams, Descriptive programs and technical and/or scientific contributions demonstrated through technical leadership of projects, product or process optimizations, launch of successful innovative to market, and publications.

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