SUMMARY:
This position is responsible for assisting the lab manager with the chemistry/microbiology laboratory and implementing all testing and documentation necessary for compliance with USDA regulations and company requirements to ensure the highest standard of food safety and quality. Implement procedures for monitoring plant sanitation and supports the HACCP Department. Provides analytical laboratory support to the research group and may be involved in process improvement and new technologies, while overseeing the BSL2 Lab.
YOU MUST BE AT LEAST 18 TO WORK AT TRIUMPH FOODS. Triumph Foods only employs individuals who are 18 years of age or older. If you are under 18 your application will not be considered.
SUPERVISORY RESPONSIBILITIES:
Direct supervision of assigned staff. Taking over lab manager duties when needed.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Include the following: Other duties may be assigned.
- Lead laboratory activities, including scheduling, bench work, experimental design and analysis, and reporting of results.
- Mentor and assist the professional development of laboratory staff members, including continuous personal and professional development.
- Develop and conduct microbiology training programs and good laboratory practices.
- Maintain accurate records generated by lab data and research to determine the consistency of product quality, shelf life, research outcomes, process capabilities, and opportunities, compliance with regulatory agency requirements, USDA situations, HACCP, and use of statistical process control.
- Maintain standard operating and analytical testing procedures; accurately perform all laboratory testing according to standard procedures with little supervision; maintain adequate inventories where required.
- Enforce and maintain a high safety standard for personnel and the environment and provide proactive feedback to management and follow-through to ensure corrective actions where required.
- Maintain a collaborative relationship with other departments, co-workers, and suppliers.
QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the work environment, knowledge, skill, and/or ability required or preferred. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE:
A minimum of three years of experience in the laboratory or plant environment with a Master's Degree in microbiology, meat science, food science, or another related field is required.
KNOWLEDGE:
Work requires a broad knowledge of microbiology and food safety. Know-how in food chemical analysis, microbiology, and environmental testing is necessary.
LICENSE/CERTIFICATIONS:
None required.
COMMUNICATION SKILLS:
Must have excellent written and verbal communication skills. Requires the ability to write effective reports and business correspondence. Must be able to train new employees in the laboratory.
LANGUAGE SKILLS:
Ability to read and interpret documents in English, such as safety files, operating and maintenance instructions, and procedure manuals. Must communicate with USDA, production, and management personnel effectively. Strong reading, analytical, oral, and written communication skills are required.
MATHEMATICAL SKILLS:
The use of basic math is required, along with the ability to use some mathematical formulas and calculations to prepare or interpret routine statistical information. Work requires basic computer skills. Examples of required skills include: generating simple letters, reports, and spreadsheets. Statistical knowledge is desirable.
REASONING ABILITY:
Ability to interpret various instructions furnished in written, oral, diagram, or schedule form. Must be able to make decisions on routine matters of policies and procedures and implement troubleshooting as needed.
DECISION-MAKING ABILITY:
Must work primarily in a monitoring and advisory capacity. Has the authority to stop processes in the event of gross non-conformance of procedures and/or regulations. Informal daily contact with supervisor.
OTHER SKILLS AND ABILITIES:
Ability to use computers and all standard programs used by the industry and learn and effectively use any and all other computer programs that are or will be made available.
PHYSICAL DEMANDS:
The physical demands here are representative of those an employee should possess to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee will be required to move about the facility. The employee must sit; use hands to finger; handle; or feel/hold objects; reach with hands and arms; climb or balance; speak, hear, taste, and smell. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and the ability to adjust focus.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters when performing the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The majority of work will be in a laboratory setting with trips to the production floor that can have extreme climate exposure.
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