Bio-Manufacturing Inventory Technician

Microbial Discovery Group•Oak Creek, WI

23h•Onsite

About The Position

The Bio-Manufacturing Inventory Technician supports the fermentation production team by managing raw materials, building formulas for Bacillus fermentation, and ensuring compliance with GMP standards. This role maintains accurate inventory records, supports production readiness, and contributes to the efficiency and quality of fermentation operations.

Requirements

High school diploma or equivalent required.
Demonstrated ability to work with minimal supervision and high attention to detail.
Knowledge of GMP standards and QA/QC processes.
Familiarity with inventory management practices, including FIFO.
Proficiency in basic computer skills for inventory and recordkeeping systems.
Strong basic math skills for formula calculations and inventory reconciliation.
Excellent attention to detail and accuracy.
Strong organizational and record-keeping skills.
Ability to multi-task and meet deadlines in a fast-paced production environment.
Effective communication skills to collaborate with cross-functional teams.
Ability to lift 50 pounds or more periodically.
Ability to regularly required to sit, stand, and move about the facility.
Ability to work around chemicals, including enzymes.
Follow all company safety procedures and regulations.
Use of required Personal Protective Equipment (PPE) at all times.

Nice To Haves

Additional training or coursework in fermentation, microbiology, or inventory management preferred.
1+ year of experience in fermentation production, inventory management, or a related field preferred.
HACCP certification preferred.
Forklift certification preferred.

Responsibilities

Build formulas for Bacillus fermentation according to production protocols.
Work with QA/QC teams to ensure all activities comply with GMP standards.
Manage raw material inventory, including counting, reconciling, and maintaining accurate records.
Make deductions and additions to inventory as needed to support production demands.
Check in raw materials upon delivery and place in racking while maintaining FIFO (First In, First Out) practices.
Maintain and update raw material and formula records with accuracy.
Clean and maintain work areas to GMP and safety standards at the end of each shift.
Perform other duties as assigned to support the production and fermentation teams.
Recommend improvements to facilities, equipment, or procedures to enhance safety, quality, and operational efficiency.
Support a culture of continuous improvement and uphold the company’s Food Safety System requirements.