Senior Lab Analyst - Afternoons/2nd shift

Kraft Heinz•New Ulm, MN

8d•Onsite

About The Position

The Senior Lab Analyst is responsible for finished-product testing and may also perform blender testing, blender standardization, troubleshooting, and in-process testing. The role requires working from verbal and written instructions, exercising independent judgment, resolving questions promptly, and moving between laboratory areas as needed. Analysts may work alone when one or two production lines are running and must make sound decisions when testing identifies issues. Work must meet Kraft Heinz, AOAC, and legal standards and includes sensitive adjustments to complex process controls. The position performs moisture, fat, salt, lactose, pH, and other laboratory tests on finished products, raw materials, ingredients, and in-process samples. It includes recording and calculating results, investigating and retesting out-of-standard results, communicating process corrections, maintaining testing equipment and work areas, and conducting critical-control-point checks. Other duties include laboratory calibrations and start-up checks, entering incoming-ingredient COA results into SAP, verifying net-content scales and weights, preparing solutions, and properly monitoring and disposing of hazardous waste. The role operates laboratory instruments and computer systems, including NIR units, G40, 6500, vacuum ovens, centrifuges, water baths, scales, SAP, Quality Suites, and Excel. The work involves acids, heat, glassware, and laboratory reagents; standing throughout the shift, noise, wet or slippery floors, and a fast-paced environment may occur. Lifting is moderate: materials up to 20 pounds frequently or less, and up to 45 pounds infrequently. Training is conducted in three phases, at 30 days, three months, and six months, with an evaluation after each phase.

Requirements

Demonstrated computer skills, including operating knowledge of SAP, Quality Suites, and Excel.
Demonstrated mathematical skills, including fractions, decimals, and division.
Sound decision-making skills and the ability to work independently and resolve questions in a timely manner.
Good written and oral communication skills.
Ability to perform sensitive adjustments to complex controls and fine-tune process variables.
Ability to follow OSHA and safety procedures and understand appropriate precautions when working with acids, heat, glassware, laboratory reagents, and hazardous waste.
Ability to stand throughout the shift in applicable work areas.
Ability to handle materials up to 20 pounds frequently or less and up to 45 pounds infrequently.
Willingness to train in other laboratory areas, such as Special Testing and Bacti, or take upgrading when offered.

Nice To Haves

Technical aptitude.
Analytical skills.
Dependability.
Self-confidence.
Teamworking skills.
Versatility.

Responsibilities

Perform moisture testing on hourly product samples using vacuum or NIR methods; document results, retest out-of-standard and special samples, calculate results, and make decisions accordingly.
Perform pH tests, raw-material cheese moisture and fat tests, extraneous tests, and other testing as required by specifications.
Perform fat testing on finished-product, blender, natural-cheese, ingredient, and liquid-load samples; enter, calculate, and record results and retest out-of-standard or special samples.
Perform salt and lactose testing, record and calculate results, and retest out-of-standard or special samples.
Conduct critical-control-point checks in assigned areas and comply with Kraft Heinz, AOAC, and legal testing methods and standards.
Test blender samples for moisture and fat using applicable methods, including NIR, vacuum oven, and Roccal Method; make timely decisions based on results.
Use the G40 computer to resolve blender errors, manage liquid-load data, and operate backup and special standardization programs.
Perform in-process testing on designated blenders, wet mix, liquid loads, and standardized product; calculate results, report data, communicate corrections or additions to cooks, and verify corrections.
Conduct requested programs, blender checks, miscellaneous ingredient testing, and testing of standardized cream, cream whey, and WPC; record cooker steam-out results and grade steam-out pads.
Salvage designated blender, moisture, fat, NIR, natural-cheese, and raw-material samples.
Prepare testing solutions, including pepsin and acid-pH solutions; prepare Roccal solution and fill acid bottles.
Clean and maintain laboratory work areas, equipment, utensils, glassware, ovens, centrifuges, water baths, acid dispensers, and other testing materials.
Monitor hazardous waste generated by testing and dispose of it properly; perform air exposures and swabs for start-up, qualification, and regular production.
Enter incoming-ingredient COA results into SAP and perform net-content scale and weight verifications.
Perform laboratory thermometer checks and calibrate balances and scales for start-up.
Operate laboratory equipment safely and efficiently, follow OSHA and safety procedures, and train in other laboratory areas or take upgrading when offered.
Work between laboratory areas and assist where needed; communicate effectively and exercise sound independent judgment.

Benefits

Starting pay of $30.24 per hour.
Benefits begin 30 days after hire.
Customizable medical plans, including HRA, HSA, and FSA options, with five carrier choices and prescription coverage.
Vision, dental, life, and disability plans.
Adoption and family-planning reimbursement, childcare, and parental leave.
LiveWell lifestyle and well-being discounts and rewards, including an example $50 fitness-tracker subsidy.
401(k) matching and an additional 3% company contribution.
Free product and swag.
Business Resource Groups (BRGs).
Ownerversity learning and development resource library.
Employee Assistance Program for mental health support.
Paid time off and company holidays.
Leave of absence, recognition, and training.
Well-being and family-support programs.