Micro Laboratory Supervisor

SUMMARY

The FSQA Micro Laboratory Supervisor is responsible for the supervision of the chemistry/microbiology laboratory and implementation of all testing and documentation necessary for compliance with USDA regulations, SQF program, and company requirements to ensure the highest standard of food safety and quality. The role assists in developing procedures for monitoring plant sanitation and supports the Food Safety Quality Assurance (FSQA) Department, providing analytical laboratory support to the research group and may be involved in process improvement and new technologies.

• Ensure laboratory is staffed with qualified and well‑trained personnel.
• Manage laboratory personnel, including hiring recommendations, performance appraisals, disciplinary action, time sheets, payroll, and scheduling.
• Develop and maintain laboratory training programs and good laboratory practices.
• Guarantee use of proper testing protocols that conform to industry and government requirements.
• Create and maintain standard operating procedures and analytical testing procedures.
• Coordinate laboratory purchasing.
• Use statistical process control to maintain accurate records and determine consistency of product quality, shelf life, research outcomes, process capabilities and opportunities, and compliance with regulatory agency requirements and HACCP.
• Establish procedures and protocols for monitoring, continuous feedback, and implementation of processes to control and improve shelf‑life, lower micro counts, and ensure the highest standard of food safety through new technologies, plant sanitation and process improvement.
• Enforce and maintain a high standard of safety for personnel and the environment, and provide proactive feedback to management with corrective actions where required.
• Support USDA‑FSIS on documentation to support the Food Safety program.
• Effectively write reports with scientific discussion and conclusions about analyzed data from standard tests and special projects.

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.

A bachelor’s degree in a related field (microbiology, chemistry, food science) plus two or more years of relevant experience in the laboratory or plant environment, or a combination of education and experience that enables performance in all aspects of the position, including supervisory experience. Experience in food manufacturing is desirable. Well‑developed management skills using sound management principles to lead a team of employees, resourceful, self‑sufficient, and able to adapt to a fast‑paced environment.

Excellent written and verbal communication skills and the ability to work well with others. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, governmental regulations, specifications, procedure manuals, and technical data sheets. Ability and experience to write reports, business correspondence, and technical procedures. Ability to present information to a variety of groups and maintain informal daily contact with supervisor.

Ability to read and interpret documents in English such as safety files and procedure manuals. Must communicate effectively with management and others within and outside the organization.

Apply mathematical analysis to practical situations and possess strong analytical and metric‑based skills.

Define problems, collect data, establish facts, and draw valid conclusions. Interpret extensive technical instructions in various forms and troubleshoot, analyze varying situations, and develop quantifiable solutions.

Advanced proficiency in computer skills such as Outlook, Excel, Word, PowerPoint, Access, and all standard programs used by the…