Quality Control (QC) Laboratory Technician Level 1

Main Functions

Purpose:

To consistently perform precise and accurate laboratory testing on a variety of samples such as raw materials, in-process, finished product, environmental samples, etc. to ensure the quality of inputs and outputs of all cream yeast and packaged products.

Essential Functions (where applicable based on site’s process):

• Performs baking tests as required to evaluate yeast quality and performance.
• Performs chemical and physical analyses including but not limited to moisture, protein, phosphate, starch, salt, specific gravity, brix, sludge and NIR.
• Performs tests on our wastewater streams and biobed including total suspended solids (TSS), Chemical Oxygen Demand (COD), sludge profile, volatile fatty acids (VFA), and alkalinity.
• Performs yeast appearance and sensory testing including odor, color and texture analysis.
• Performs sampling in the plant of raw materials including process water, molasses, production line and receivers/fermenters, etc.
• Performs quality control checks on finished product.
• Prepares and sends samples to external laboratories.
• Maintains, calibrates and/or verifies laboratory equipment. Troubleshoots and corrects equipment problems.
• Participates in the various proficiency testing programs to ensure the reproducibility and accuracy of the data generated by the laboratory.
• Properly documents and reports laboratory data. Records data manually and/or electronically.
• Communicates results to production departments and Laboratory Manager as needed.
• Contributes to maintaining and improving a clean and orderly laboratory environment.
• Completes required general cleaning or housekeeping duties according to frequencies established.
• Applies Good Laboratory Practices, ISO 17 025 principles, Lean Six Sigma Tools and Health and Safety practices in their day-to-day work.
• Other duties as assigned.

Technical skills

Required

• In process of obtaining a Bachelor degree with emphasis on Laboratory Techniques, Microbiology, Chemistry, Biology, or another science-related discipline.

Personal abilities

Required

• Accuracy and attention to detail
• Logical and methodical approach to problem solving
• Ability to develop and maintain productive and positive relationships with co-workers, both inside and outside the laboratory department.

An asset

• Prior experience with a LEMS is a plus

Organization

Lallemand is a privately held Canadian company founded in the late 19th century, which develops, produces, and markets microorganisms for various markets. The administrative offices of the parent company are in Montreal, Canada. Today, Lallemand employs more than 5,000 people working in more than 45 countries on 5 continents.

Lallemand Baking offers a range of superior quality baker's yeast – both fresh and dry varieties – and specialty ingredients to meet bakers' needs across North America, Europe, the Middle East, and Africa. Baking cultures and dough conditioners round out our impressive product range.

The Lallemand baking team's many branches collaborate closely to provide innovative products and efficient services, backed by a skilled technical support team in each region of operations.

Please take note that accommodations will be provided in all parts of the hiring process. Applicants need to make their needs known in advance.