Job Overview

The Lab Technician monitors, daily, raw material and finished products.

In addition, the Technician will perform microbiological testing and maintain shelf-life program.

Job Responsibilities

Record keeping and testing: o Prepare 2 finger plates for testing employees hands for coliforms. o Take freezer temperature and record in calibration book. o Record incubator temps from incubator #1 and #2 in lab. o Record room temperatures from 16 various locations throughout the plant. o Enter data into deficiency data bank and send daily report out to suppliers and GLC personnel. Receive incoming cheese samples for administrative personnel and store them. Calibrate headspace analyzer and record results. Take pictures of defective cheese, line issues, damaged incoming freight, and plant issues for quality review. Co-ordinate defective cheese returns with GLC cheese procurement and dispersal. Assist with store and order samples, stock ice bricks and foam inserts; as well as handle shipping of product for sales. Do quality checks on packages from various lines. Conduct environmental swabbing of approximately 50 locations within the plant. o Prepare documents from Silliker Labs for testing of environmental swabs, pack shipper and send UPS or FEDX. o Plate coliform and yeast and mold for environmental and pre-op swabbing plug cheese. Complete waste inspection reports on garbage dumpster area. Calibrate 2 probe thermometers against a registered thermometer. Test air samples in 18 locations within the plant. Obtain samples in the McDonald's products for evaluation, measure, taste, collect data and report. Test for Salmonella in 10 locations within the plant, once a month, prepare document to silliker and send. Conduct comparative cheese testing. Calibrate electronic pipettor and record results. Maintain natamycin bottles and vials for customers' cheese. Test fines in shreds and product for draw. Handle the dispersion of test spheres to machine operators and order new ones through maintenance. Receive certificates of analysis for new business sample requests. Organize cheese cutting in the lab. Review all production paperwork and maintain all positive release documents. All GLC employees are expected to perform any assignment or job task according to the stated safety policies and procedures. All GLC employees are expected to produce and promote our products and services in a manner that exceeds the quality and value expectation of our customers and consumers by adhering to Good Manufacturing Practices, Policies and Procedures outlined in our Safe Quality Food Program. Other responsibilities as assigned by the manager.

Required Education and Experience

Associate's degree in business or a technical field and/or 4 years of lab experience or more. In depth understanding of chemical and physical processes relating to cheese and packaging quality. Ability to make decisions based on standard practices. Ability to handle multiple tasks, troubleshoot and problem solve. SAP experience. Proficient in Microsoft Office.

Preferred Education and Experience

Bachelor's degree in quality or food science or related field.

Working Conditions

Ability to constantly stand/walk; bend/flex/extend neck; frequently grip/reach/lift/pull with L/R hands.

Ability to frequently handle material from floor-to-waist, waist-to-shoulder and pushing/pulling/carrying.

Hair nets, ear plugs/muffs, hardhats, and/or safety glasses may be required.

Repetitive work in a fast-paced production environment with average temperature of 50-60 degr ees F.

Work is performed in a lab setting.

Occasional exposure to industrial operations including: temperature extremes from approximately 35F to 100F; noise levels in excess of 85 dB; moisture and moving machinery.

EEOC & Disclaimer

Great Lakes Cheese is an Equal Opportunity Affirmative Action Employer.

Nearest Major Mark t: Utah Nearest Secondary Market: Provo

Equal Opportunity Employer - minorities/females/veterans/individuals with disabilities/sexual orientation/gender identity