Responsible for supporting and contributing to the overall laboratory management under the Lab Manager. Key Responsibilities include testing and analysis of any purchased oils, raw materials, copacked food products.
- Primary focus on :
- Oil Chemistry for all Purchased oils bid and receipt samples
- Minor Support in Harvest
- Sensory team support
- Applied Sensory Certifications
- Conduct analysis and testing on lab equipment and testing protocols. Items include but are not limited to; Total Fat testing (Soxtherm/Hydrotherm), Moisture Analysis (oven), Free Fatty Acid, Water Content, and Peroxide Value Titrations, Near Infrared Spectrometer (NIR) testing of oil and pomace/paste.
- Maintain chemical control for laboratory and chemical waste.
- Conduct calibrations on all equipment as outlined in procedures.
- Manage Laboratory equipment preventative maintenance schedule.
- Training of new technicians as directed by the Lab Manager.
- Maintain custom sample requests from Sales and fill when orders are entered.
- Maintain retains for custom samples, co-packer samples, misc. samples.
- Assist Lab Manager with various studies and data collection/data entry.
- Sensory tasting set ups and cleanup for any and all sensory evaluations by company and customers. Data entry for all results.
- Submit all analysis to 3rd party labs for testing as needed and update/review all results for accuracy.
- Conduct Co-Packer product testing in house and report findings to Lab Manager.
- Act as supervisor/lead to other QC staff during harvest.
- Manage and ensure site security.
- Communicate a positive image of the company to the entire staff and customers.
- Apply all safety rules and regulations and prevent work hazards.
- Other duties as assigned.
- Comply with all company, State and Federal Occupational Safety and Health Administration (OSHA), Environmental Protection Agency (EPA), Food and Drug Administration (FDA), HACCP, and SQF regulations.
KNOWLEDGE & SKILLS
- Bachelor Science Degree in Food Science, Chemistry or related field required
- Have some basic technical ability to understand the use of lab equipment and be able to perform basic tests (Near Infrared Technology (NIR), volumes, torque reader, etc.)
- Understanding of chemical titrations, official methods of testing, laboratory protocol.
- Demonstrate strong verbal and written communication skills including read and write the English language.
- Manage details of multiple projects in an efficient and organized method.
- Produce work in a timely, budgeted, scheduled and profitable manner for the Company.
- Apply safety procedures and principles on a daily basis and protect yourself and others from injury
- Knowledge of food safety principles and food processing
- Must have proficient computer skills
- Valid California Driver’s License
Must possess mobility to work in a food manufacturing facility vision to read printed materials and a computer screen; and hearing and speech to communicate in person, before groups and over the telephone. This is a primary food manufacturing facility classification, commonly standing in work areas. Finger dexterity is needed to access, enter, and retrieve data using a computer keyboard, typewriter keyboard, or calculator Positions in this classification occasionally bend, stoop, kneel, reach, push, and pull drawers open and closed to retrieve and file information. This position requires standing, sitting, walking, push, pull and reaching. Employees must possess the ability to lift, carry, push, and pull materials and objects, up to 40 pounds, as necessary to perform job functions. Ability to regularly lift loads up to 40lbs, occasionally maneuver loads up to 50 lbs, rarely maneuver loads up to 60 lbs.
Regularly working in a temperature controlled room (62°F to 78°F). During harvest season environment may experience very hot or cold temperatures and humidity.
Please contact Tara Schwartz, firstname.lastname@example.org
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