Lab Manager

ESSENTIAL FUNCTION:

Primary purpose of this position is to manage the analytical and microbiological laboratories and lab personnel. The supervisor shares the workload and will perform the more technical and complex tasks relative to the assigned area of responsibility.

DUTIES AND RESPONSIBILITIES:

• Organizes and directs the daily activities of the laboratories by planning, prioritizing, assigning, supervising, reviewing, and participating in the work of staff responsible for performing quality assurance and Critical Control Point testing.
• Responsible for supervising laboratory personnel, conducting and overseeing quality assurance and quality control, and collecting, analyzing, and interpreting lab results.
• Researches and purchases equipment, supplies, and resources needed for day-to-day operations in addition to annual budgeting.
• Implement and maintain the Chemical Hygiene Plan for the lab chemicals.
• Proactively manage raw materials, WIP, and finished goods shelf life extensions
• Recommend and assist in the implementation of department goals and objectives.
• Will be involved in personnel actions as needed such as but not limited to: performance reviews, discussion of performance concerns, training, hiring/interviewing, promotions, progressive discipline, termination decisions, ensuring annual lab validation/verification, etc.
• Performs quantitative and qualitative sample analysis using pH meters, Water Activity meters, Viscometer, Flash Point detector, Moisture Analyzers, GC/MS, GC/FID, HPLC, and NIR to support lab techs with daily operations as needed.
• Oversees analytical and microbiological laboratory technicians work and has overall familiarity with AOAC/BAM methods for the standard raw material ,product, water, air, and environmental monitoring microbiological tests.
• Conducts statistical analysis of data related to quality assurance and food safety programs, including trending and stability programs, and completes other analytical testing as required to support the business.
• Maintains record of testing methods, studies, and standard operating procedures.
• Develop and validates methods.
• Maintains and calibrates lab instruments including maintenance contracts coordination with equipment manufacturers for PM contracts, repairs, etc. for repair work that cannot be done internally.
• Participates in Food Safety Team inspections ~ bi-monthly- quarterly.
• Assists with audit request for customers and third party audits related to lab functions.
• Conduct investigative/identification testing for possible foreign material and quality defects investigations.
• Conducts stability studies as needed for new items with unique formulations or matrices.
• Assists R&D with projects as needed.
• Drive Continuous improvement activities for the laboratory functions and complaint investigations.
• Performs other duties as assigned by management.

ESSENTIAL/SKILLS NEEDED:

• Able to perform a wide variety of laboratory tests on raw materials, finished products, or chemicals.
• Able to make observations, analyze data, and interpret results.
• Able to produce technical reports, summaries, and protocols.
• Familiar with performing all laboratory procedures.
• Knowledge of lab equipment operating.
• Able to work alone and in a team lab environment
• Lead daily management report out meetings for the lab team.
• Ability to flex/offset shift coverage infrequently as needed to cover lab technicians PTO.
• Able to switch and pivot tasks/prioritizations as production needs dictate.
• Detail-oriented and able to maintain records of tests.
• Has some supervisory experience and is able to assign and direct the activities of other people.
• Good verbal and written communication skills with the ability to communicate with others.
• Familiar with food safety and specifically SQF.
• HPLC and GC work experience with pharmaceuticals, nutraceuticals, or food products.
• Familiar with FCC, USP, and AOAC Methodology
• English comprehension including speaking, reading, and writing is required for our business's necessity to ensure a safe and effective work environment.

EDUCATION AND EXPERIENCE

• A four year college degree, majoring in Science, and minimum seven years general lab experience.
• Prior lab supervisory or managerial lab experience is preferred.

PHYSICAL REQUIREMENTS:

• Occasionally exposed to odor and fumes.
• Must have average vision, use of arms, and hands to see lab instruments and to operate equipment, must be able to hear and speak to communicate with co-workers and some customers.
• Exposure to food allergens such as, but not limited to, milk , eggs, tree nuts, wheat, and soybeans will occur.

Conduct, Quality, Integrity, and Culture

Conduct: We will conduct every aspect of our business with honesty, integrity, and openness, respecting human rights and the interests of our employees, customers, and third parties.

Quality: Shank’s is committed to food safety and product quality. We employ extensive food safety programs and controls at all levels. Our quality standards and food safety procedures are thoroughly being evaluated internally and externally. We continuously strive to improve our performance.

Integrity: Shank’s and its employees will not offer, give, seek or receive, either directly or indirectly, improper inducements for business or financial gain. Where information is confidential, that confidentiality must be protected.

Culture: Shank’s respects the cultural values of our employees, contractors, and customers. We also promote a balanced work-life environment. We recognize and celebrate our employees for their hard work and the contributions they make to our company.

Shanks Core Values:

ASPIRATION: Share a vision for achievement

ACCOUNTABILITY: Support company reputation

ADAPTABILITY: Evolve to meet business needs