Nov 13, 2018
With our portfolio of global Power Brands such as Oreo and belVita biscuits, Cadbury Dairy Milk and Milka chocolate and Trident gum, we’re the world’s #1 in biscuits and candy, and #2 in chocolate and gum. We’re Mondelēz International , a snacking powerhouse with operations in more than 80 countries, with approximately 90,000 employees globally and our brands are marketed in around 165 countries.
Our purpose and vision is to create more MOMENTS OF JOY by building the BEST SNACKING COMPANY IN THE WORLD .
Research, Development & Quality In Research, Development & Quality (RD&Q), your skills can be the special ingredient that brings our brands to life. As part of a fantastic team of scientists, engineers and nutritionists, you’ll work tirelessly on product design or development, process development, quality, nutrition, sensory and food safety aspects to ensure we deliver a consistent, delightful consumer experience. RD&Q is where you’ll turn great ideas into brilliant brands.
Job Scope This individual will have responsibility for supporting development and application work in the Biscuit Category in the area of well-being product development. They will provide technical support on globally relevant Biscuit platforms and will manage project work tracks with guidance from senior technical colleagues, supporting and influencing cross-functional and regional partners through delivery of project work that supports key category priorities. The candidate must demonstrate a strong ability to contribute to formula development for business-relevant programs across the Biscuit category. This person will be responsible for appropriate technical rigor, including experimental design and analysis, and effective communication of results to all pertinent stakeholders. Candidates must have a basic understanding of ingredient interactions and food processing, and be able to understand and calculate the financial impact of their formulations. As new technology, specifications and/or methodologies are developed, the individual will be responsible for supporting implementation globally.
The individual must possess strong project management skills and technical capability with the ability to handle and prioritize multiple project requests. They must be able to work with cross-functional and global partners, as well as be able to maintain external relationships with suppliers, as needed. A good understanding of baking and biscuit product applications is preferred, along with a strong drive for results and technical curiosity.
Primary responsibilities of the position
1.Develop and execute experiments to accomplish agreed upon project objectives. Includes experimental design and execution of bench top, pilot plant, and plant trials for global biscuit well-being product development, coupled with consumer science testing (as needed). 2.Plan testing procedures, order ingredients, and ensure equipment readiness for efficient trial execution. Anticipate project next steps and potential problems to address obstacles with guidance from project leader and other technical team members. Parallel path several technical solutions as needed, and implement/integrate best alternatives to meet project goals. 3.Interpret results and translate them into possible solutions for project team. Complete reports, specifications (as needed), and provide technical findings to all pertinent stakeholders for decisions around implementation. 4.Effectively write and communicate information in presentation and email formats. Document/share technical learnings so that they can be referenced by the Mondelez technical community. Develop and leverage strong relationships within Mondelez RDQ. Stay abreast of trends in markets, competitive products, and technical advances. 5.Travel, depending on program demands Internal and external contacts:
• Director, Global Biscuit RDQ • Developers, RD&Q Global Biscuit Product and Process Development • Research Experts • Procurement and Manufacturing, as needed • External consultants
Qualifications FUNCTIONAL/TECHNICAL EXPERTISE 1. General Work Experience 2. Functional Work Experience in product development, technology development or related field, without a master’s degree (minimum 2 years, maximum 4 years) 3. Functional Work Experience in product development, technology development or related field, with a master’s degree (maximum 2 years) COMPETENCIES/ABILITIES: 1. Functional and technical skills, including an understanding of food ingredient functionality and the inter-relationship of ingredient/process/packaging 2. Ability to synthesize data from a variety of sources to develop recommendations and solve complex problems 3. Strong project planning and management skills. 4. Demonstrates ability to prioritize and manage complexity. 5. Drive for results 6. Change agility 7. Strong communication skills, both written and verbal, and ability to effectively present and influence management on the strategy and direction of the projects 8. Demonstrates ability to prioritize and manage complexity. 9. A good understanding of biscuit product application is preferred
East Hanover, NJ, USA