Lab Technician - 3rd Shift (9p-7a)

Lesaffre North America • Town of Brussels, WI

17h • Onsite

About The Position

Lesaffre is a global leader in fermentation, specializing in microorganisms for baking, taste, healthcare, and industrial biotechnology. With over 170 years of history, Lesaffre has a global presence with 11,000 employees across 96 nationalities and a turnover of 3 billion euros. The Red Star Yeast team, part of Lesaffre, provides high-performing yeast products to bakers and food manufacturers. Supported by modern facilities and global expertise, Red Star brings innovative yeast solutions to the U.S. and Canadian markets. This role is crucial for conducting chemical, physical, and microbiological analyses of raw materials, in-process samples, and finished yeast products.

Requirements

• Associate Degree in Microbiology, Chemistry, Food Science or related field required.
• Chemistry and/or Microbiology lab experience either through formal training or work experience.
• Some computer knowledge is helpful, particularly the use of Microsoft Excel.
• This position requires the ability to prioritize and organize tasks during the day.
• May require repeat analysis if unsure or have unusual results.
• Decision to repeat tests may be made independently or directed by supervisor.
• Technicians must be able to follow written procedures, be organized, precise, observant, efficient, and capable of working with minimal supervision.
• Must be able to perform several tasks simultaneously while maintaining accurate timing and procedures for each task.
• Must be detail oriented and safety minded.

Nice To Haves

• Bachelor's degree or 2 years chemistry related lab experience preferred

Responsibilities

• Demonstrates an unwavering commitment to Lesaffre's safety-first culture by strictly following all safety protocols and participating in required safety programs.
• Conducts microbiological analysis of samples and preparation of pure culture yeast for use in fermentations.
• Conducts tests including nitrogen, phosphorus, pH, color, percentage of Buds, dry matters, sugar, brix, following written procedures, calculating results and recording in appropriate logbooks.
• Conducts chemical and physical analysis of raw materials and yeast, both in-process and finished product.
• Tests yeast for activity using Risograph.
• Follows written procedures to conduct tests on various types of dough using different yeast lots or types.
• Maintains equipment and general work area including the following: cleaning and calibration of equipment, keeping records of maintenance performed, ensuring equipment is working properly, keeping work area clean and orderly.
• Responsible for proper use and maintenance of lab equipment and supplies including: analytical balance, centrifuge, mixer, drying oven, pH meter, color meter, stir plate, lab ware, Risograph, spectrophotometer, distillation unit, mineralization units, fume hood, chemicals, incubator, water bath, thermometers, titrators, YSI 2700D, LECO and Buchi B-339.
• Prepares chemical solutions for processing areas.
• Ensures that processing area is stocked with supply of needed solutions; prepares these solutions.
• Performs tests accurately and consistently, following procedures and performing tests in the same way each day to provide accurate results.
• Completion of bi-annual proficiency tests.
• Other duties as assigned

Benefits

• Day one healthcare coverage (Medical, Dental, & Vision)
• 401k with 4% match & additional discretionary employer contribution
• 11 paid holidays
• 80 hours of vacation time and 48 hours of sick time annually
• Life insurance, AD&D, Employee Assistance Program, Short-Term Disability, Long-Term Disability, and more!

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree