Quality Technician I

Synergy Flavors•Chicago, IL

13h•Onsite

About The Position

The Quality Technician will support the operations of laboratory duties and perform a broad range of tasks to ensure completion of daily quality tests. This role provides collaborative support of quality functions and supports continuous improvement projects.

Requirements

Proficiency with Microsoft Office Products. (Word, Excel, PowerPoint, etc.)
Must demonstrate effective time management and attention to detail in work performed.
Must be able to lift up to 50lbs
Bachelor of Science in a related field Chemistry, Biology, Microbiology, or Food Science/Technology and/or Business related; and 0-2 years of experience or Highschool Diploma with 2-4 years of Laboratory/Flavor industry experience.

Nice To Haves

Experience/certificates in HACCP, FSP, ISO 22000, SQF, BRC, or equivalent Global Food Safety Initiative (GFSI) criteria preferred.
Experience with QC related instruments such as pH meters, refractometer, densitometer, colorimeter, GC, and auto titrators preferred.
Experience analyzing and interpreting information/data preferred.

Responsibilities

Perform daily testing of all raw materials, intermediates, and finished products. Ensure that the products are tested in accordance with established SOPs and within specifications.
Responsible for assuring product conformance to specifications.
Analyze data and generate reports/Certificates of Analysis noting relevant specification information.
Acquire microbial samples while maintaining a sterile/ clean environment throughout the process.
Responsible for sampling of incoming raw materials for analysis.
Responsible for calibrating laboratory equipment.
Ensure laboratory and production records are in compliance.
Prepare samples for contract testing.
Responsible for the organization and storage of Raw Material and Finished Product retains/controls and records.
Maintaining a safe, neat, and clean environment.
Demonstrate the ability to work independently and with minimum supervision.
Discern sensory/organoleptic differences between tested raw materials, intermediates, and finished products for flavors and flavor chemicals.