Lab Technician

Bimbo Bakeries USA•Montebello, CA

30d•$63,800 - $83,000•Remote

About The Position

The RQC Technician is part of the Quality Systems Team. The general objective is to monitor critical quality attributes of finished products and ingredients for a group of bakeries according to the operative manual, record and report on a timely manner results from analysis, inspections and scoring sessions.

Requirements

At least 2-3 years laboratory/quality assurance in a food manufacturing environment.
The ability to work in an isolated location managed remotely with occasional visits from management.
Willing to work shifts if necessary.
Experience in scoring finished product.
Basic computer skills or better in Microsoft excel, power point, word, SharePoint and Outlook.
B.Sc. in food science, nutrition, baking, or grain science.
Organized, comfortable following rigid procedures, disciplined to follow schedules.
Occasional traveling, mainly for training purposes.
Ability to follow up, address problems/issues on time.
This person needs to be proactive, responsible, self – motivated and self – managed.

Nice To Haves

Must be organized and detail oriented.
Strong computer, communication, and presentation skills.
Proactively contributes to creating a good team atmosphere.
Anticipates and overcomes obstacles.
Confident, rounded thinking.
Takes ownership for team cohesion and team development.
Is self-aware.
Is resilient, optimistic, and open to change.
A self-starter, motivated and able to positively motivate others.
Focused, target driven with a positive, can-do attitude.
Demonstrate effective time management skills by consistently meeting deadlines and delivering high-quality work promptly.

Responsibilities

Comply with all company policies applicable to his or her position (safety, code of ethics, policies, and procedures)
Coordinate logistics to get finished product and ingredient samples from the bakeries in his or her region and from suppliers when applicable.
Will be responsible that all shipping costs are correctly allocated, identified and reported in a timely manner.
Ensure all equipment are properly maintained and calibrated accordingly.
Receive samples as they arrive at RQC location, store them according to the standards recommended in the RQC Operative Manual.
Follow the program for the scoring sessions, analysis and inspections released by the Sr. Quality Systems Manager.
Apply consistently all analysis, scoring and inspection procedures included in the Operative Manual for finished products and ingredients.
Perform analysis throughout the shelf life of the products.
Perform analysis of raw ingredients.
Document results and pertinent observations after each analysis, score session or inspection.
Communicate results and corrective actions to the bakeries.
Follow up with bakeries to ensure corrective actions are addressed.
Provides general guidelines regarding the quality of the products and ingredients for the bakeries.
Keep the regional center under his or her responsibility in world class working conditions in terms of consumable item supply, order, housekeeping practices, equipment maintenance and efficiency.
Support bakeries and cooperate with different projects
Provide feedback to the Manager to refine and improve the programs, practices, procedures, and recommendations in the day-to-day work.
Participate in weekly calls for alignment and coordination.
Follow and apply in the day to day work the training programs that are designed for his or her position.