Lab Technician, Sun-Wed (5a-3p)

Lesaffre North America • Town of Brussels, WI

6h

About The Position

The Lab Technician conducts chemical and physical analyses of raw materials and yeast, as well as microbiological analyses of in-process and finished products. The role also includes preparing pure-culture yeast for fermentations, testing yeast and dough, preparing chemical solutions for processing areas, and maintaining laboratory equipment and work areas. The position reports to the Laboratory Supervisor and may also receive direction from the Lab Manager and Production Manager. It interfaces with processing supervisors and operators, maintenance workers, and general service operators. The stated shift schedule is Sunday through Wednesday, 7:00 a.m. to 3:00 p.m.

Requirements

• Associate degree in microbiology, chemistry, food science, or a related field.
• Chemistry and/or microbiology laboratory experience through formal training or work experience.
• Ability to prioritize and organize tasks during the day.
• Ability to follow written procedures and work in an organized, precise, observant, and efficient manner with minimal supervision.
• Ability to perform several tasks simultaneously while maintaining accurate timing and procedures for each task.
• Detail-oriented and safety-minded.

Nice To Haves

• Bachelor's degree or two years of chemistry-related laboratory experience.
• Some computer knowledge, particularly Microsoft Excel.
• Willingness and ability to repeat analyses when results are uncertain or unusual; decisions to repeat tests may be made independently or directed by a supervisor.

Responsibilities

• Follow safety protocols and participate in required safety programs.
• Conduct microbiological analyses of samples and prepare pure-culture yeast for use in fermentations.
• Perform tests including nitrogen, phosphorus, pH, color, percentage of buds, dry matter, sugar, and Brix; follow written procedures, calculate results, and record them in appropriate logbooks.
• Conduct chemical and physical analyses of raw materials and yeast, both in-process and in finished products.
• Test yeast activity using a Risograph.
• Follow written procedures to test various types of dough using different yeast lots or types.
• Maintain equipment and the general work area, including cleaning and calibrating equipment, documenting maintenance, ensuring equipment works properly, and keeping the area clean and orderly.
• Use and maintain laboratory equipment and supplies properly.
• Prepare chemical solutions for processing areas and ensure those areas are stocked with needed solutions.
• Perform tests accurately and consistently by following procedures and using the same methods each day.
• Complete bi-annual proficiency tests.
• Perform other duties as assigned.

Benefits

• Day-one medical, dental, and vision coverage.
• 401(k) with a 4% match and an 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, and long-term disability.

What This Job Offers

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