Lab Technician

Lab Technician

The Lab Technician supports fermentation and food safety operations by preparing pure culture yeast, performing microbiological and analytical testing, and maintaining laboratory equipment and documentation. This role focuses on accurate preparation of media, pathogen testing, and chemical and physical analysis of raw materials and finished products in a food production environment.

Responsibilities

• Prepare pure culture yeast for use in fermentations, ensuring quality and consistency for production needs.
• Prepare and make microbiological media and plate samples according to established procedures.
• Perform microbiological analysis of samples, including food pathogen testing for organisms such as Salmonella and Listeria.
• Conduct chemical, physical, and microbiological analysis of raw materials, in-process samples, and finished yeast products.
• Use a Risograph to perform activity tests on various types of dough using different types of yeast and accurately interpret results.
• Maintain laboratory equipment and the general work area, including cleaning and calibration of instruments, keeping detailed maintenance records, and ensuring all equipment functions properly.
• Keep the work area clean, orderly, and compliant with laboratory and food safety standards.
• Calculate and record test results in the appropriate systems or logs in a timely and accurate manner.
• Ensure the processing area is adequately stocked with solutions and media prepared by the laboratory.
• Perform all tests accurately and consistently while strictly following established procedures and protocols.
• Prepare media required for microbiological testing and ensure readiness for routine and special analyses.
• Complete monthly food contact surface swabs in the plant to support sanitation and food safety monitoring.
• Cross-check production department CIP (Clean-In-Place) solutions to verify proper concentrations and effectiveness.
• Participate in bi-annual proficiency tests to demonstrate and maintain testing competency and quality standards.

Essential Skills

• Strong foundation in microbiology, chemistry, biology, food science, or biochemistry.
• Hands-on laboratory experience in microbiological techniques, including media preparation, plating, and pathogen testing.
• Ability to perform food pathogen testing, specifically for Salmonella and Listeria, following established protocols.
• Experience with analytical chemistry methods and instrumentation such as HPLC and GC.
• Ability to conduct chemical, physical, and microbiological analyses on raw materials, in-process samples, and finished products.
• Competence in accurately calculating, recording, and interpreting laboratory data.
• Skill in maintaining, cleaning, and calibrating laboratory equipment and documenting maintenance activities.
• Capability to follow detailed procedures and standard operating protocols with high attention to accuracy and consistency.
• Ability to work independently in a laboratory setting while coordinating effectively with a small team.
• Bachelors degree in a life science discipline such as Biology, Microbiology, Chemistry, Food Science, or Biochemistry.

Additional Skills & Qualifications

• Prior laboratory experience in a food, fermentation, or industrial setting is a plus.
• Familiarity with food safety testing and GMP-related laboratory practices.
• Experience with dough and yeast activity testing, including use of specialized equipment such as a Risograph.
• Strong organizational skills for maintaining a clean, orderly, and well-documented lab environment.
• Ability to manage multiple tests and tasks while meeting time-sensitive deadlines.
• Comfort working with CIP solutions and understanding basic sanitation and cleaning validation concepts.

Work Environment

This position is based in a food production laboratory operating on a first shift schedule, Monday through Friday from 7:00 a.m. to 3:00 p.m. The role is part of a small team of approximately three people on the shift, and the Lab Technician is expected to work fairly independently while collaborating as needed. The engagement is an open-ended contract with no guarantee of conversion to a permanent role.

The laboratory is located within a food facility and follows Good Manufacturing Practices (GMP). Team members adhere to strict GMP policies, including specific guidelines on personal items and attire, such as restrictions on piercings, food and beverages in the lab, and strong fragrances, as well as appropriate hair restraint and hygiene standards. The environment involves…