Primary function of this position is to conduct chemical and physical analysis of raw materials and yeast, and/or microbiological analysis, both in-process and finished product. This position reports to the Laboratory Supervisor. May also receive direction from the Lab Superintendent, Quality Manager and Production Management. Interfaces with processing supervisors and operators, maintenance workers and general service operators, to obtain samples, explain needed maintenance in lab or to request supplies located outside the lab.

Primary Duties

• Conducts microbiological analysis of samples and preparation of pure culture yeast for use in fermentations.
• Conducts test including nitrogen, phosphorus, pH, color, percentage of Buds, dry matters, sugar, brix, following written procedures, calculating results and recording in appropriate log books.
• Conducts chemical and physical analysis of raw materials and yeast, both in-process and finished product.
• Tests yeast for activity using Risograph.
• Follows written procedures to conduct tests on various types of dough using different yeast lots or types.
• Maintains equipment and general work area including the following: cleaning and calibration of equipment, keeping records of maintenance performed, ensuring equipment is working properly, keeping work area clean and orderly.
• Responsible for proper use and maintenance of lab equipment and supplies including: analytical balance, centrifuge, mixer, drying oven, pH meter, color meter, stir plate, lab ware, Risograph, spectrophotometer, distillation unit, mineralization units, fume hood, chemicals, incubator, water bath, thermometers, titrators, YSI 2700D, LECO and Elementar.
• Prepares chemical solutions for processing area.
• Ensures that processing area is stocked with supply of needed solutions; prepares these solutions.
• Performs tests accurately and consistently, following procedures and performing tests in same way each day to provide accurate results.
• Completion of bi-annual proficiency tests.

Secondary Duties

• Cross check of production departments CIP solutions.
• Maintenance and calibration of lab equipment in the production department.

Education and/or Experience

Associate Degree in Microbiology, Chemistry, Food Science or related field required. Bachelor degree or 2 years chemistry related lab experience preferred.

Language Skills

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Mathematical Skills

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Lesaffre Yeast Company is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, creed, color, religion, age, sex, national origin, genetic information, sexual orientation, gender identity, physical or mental disability, marital status, veteran status or other protected categories.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities