Careers

Description:

KEY RESPONSIBILITIES:

• Run 10 Barrel’s micro program under the direction of the Quality Manager and Lead
• Daily aseptic sample collection for microbiological analysis
• Preparation of media and reagents
• Aseptic processing of microbiological samples using selective media for micro identification
  • Pour Plating
  • Filter Plating
  • Enrichment testing
• Analyzing plates for positive hits
• Identification of organisms using PCR
• Data Entry and analysis including excel spreadsheet development and expansion
• Escalation of positive micro results
• Tracking trends and follow-up on actions to continuously improve micro
• KPI reporting of all micro results
• Ability to follow SOPs

OTHER RESPONSIBILITIES

• Cross trained to be able to support all other lab analyses
• Yeast Management- harvest scheduling, yeast health, and pitch rates for the brewhouse
• Production QA Checks (Alcolyzer, micro, IBU, GC, DO/CO2)
• Packaging Line QA Checks (TPO/CO2, micro, Seam Inspection, OQI Inspections)
• Take part in the on-going development of our Food Safety Programs
• Effective Auditing of processes including SOPs, CIPs, HACCP, GMPs, cleaning, etc.
• Reporting of non-conformities to appropriate personnel in a timely matter
• Perform preventative cleaning and maintenance on lab instruments
• Set-up and participation in sensory panels

REQUIREMENTS:

• Bachelor’s degree in Biology, Chemistry, and/or Fermentation Science is required
  • With focus on microbiology is a plus
• Previous experience in a team based production brewery or food manufacturing environment with lab experience
• A strong technical understanding of the brewing process and the ability to troubleshoot process issues is a plus
• Good working knowledge of Microsoft Word, Excel, and Office
• Very organized with great attention to detail
• Strong verbal and written communication skills are required
• The ability to work as part of team is a must
• Strong time management skills
• Must be able to stand on your feet for extended periods of time
• Basic understanding of HACCP/GMP/ FSHC is a plus