Microbiologist, Food Manufacturing; Yeast Production, Memphis TN

Pave Talent is hiring on behalf of our client, a 65,000 sq ft food manufacturing facility in Memphis with 58-60 employees. This plant produces yeast products for the baking industry and is part of a global ingredients company backed by a Fortune 500 parent organization. The facility has recently brought in new leadership (new plant manager, new EHS manager, new HR) and is focused on continuous improvement and quality excellence.

You’ll report to the Quality Manager and work alongside a team of 8 lab technicians who are currently cross‑trained in micro but need your expertise. This is your chance to own the microbiology function at a facility that’s investing in doing things right.

The Quality Manager said it directly: “We need someone with a strong microbiology background who can develop plans and investigations, not just execute tasks. We want to take this position to the next level.”

You’ll split your time across four core areas:

• Testing and investigative work (60% of your time) Contamination analysis, developing micro investigative plans, understanding sources of contamination, and leading root‑cause analyses
• Media preparation and supply management (20%) Ensuring you have everything needed for analysis and maintaining proper supplies
• Culture management (10%) Seed culture management and inoculation, at least once per week
• Oversight and competency verification (10%) After you’re established, ensuring the existing lab technicians are competent and consistent in how they handle micro responsibilities

Other key responsibilities include:

• Develop and manage proactive monitoring plans for plant microbiological health
• Monitor compliance with food safety and quality regulations
• Serve as the subject‑matter expert for plant sanitation programs
• Enhance the Environmental Monitoring program through risk assessments and data analysis
• Support HACCP programs and plant audits (FDA, SQF, ISO, customer audits)
• Prepare all media used for microbiological analysis
• Lead investigations and corrective actions for any micro‑related deviations

Food manufacturing is not pharma. The Quality Manager was clear about this: “Pharmaceutical is a little bit cleaner and structured. Manufacturing requires someone who can react to changes in environment or situations during the process. It’s not always going to be black or white.”

Translation:
This role requires adaptability. You’re not working in a pristine, highly controlled lab. You’re working in a manufacturing plant where things change, and you need to be comfortable with that variability while maintaining food safety standards.

Bachelor’s degree in Microbiology required (not biology with micro coursework – actual microbiology degree, they need the theoretical foundation) 3 to 5 years of microbiology lab experience OR food manufacturing experience Food manufacturing experience strongly preferred over pharma or biotech (they need someone comfortable with manufacturing variability, not just clean room protocols) Available to work core hours Monday through Friday (7:00 AM to 3:30 PM or 8:00 AM to 4:30 PM) with flexibility Weekend work at least once per month to support this 24/7 operation (especially during initial training period to ensure technicians are competent with weekend testing)

• 3 to 5 years of microbiology lab experience OR food manufacturing experience
• Food manufacturing experience strongly preferred over pharma or biotech (they need someone comfortable with manufacturing variability, not just clean room protocols)
• Available to work core hours Monday through Friday (7:00 AM to 3:30 PM or 8:00 AM to 4:30 PM) with flexibility
• Weekend work at least once per month to support this 24/7 operation (especially during initial training period to ensure technicians are competent with weekend testing)

• Fermentation experience (doesn’t have to be yeast‑specific, but fermentation background is ideal)
• SQF Practitioner certification and audit experience
• HACCP training or PCQI certification
• Experience developing and managing sanitation programs in food manufacturing
• Experience with GFSI, ISO, Kosher, NGP, or…