Lead Lab Technician FS/Microbiology

At Hilmar Cheese Company we improve lives around the world through wholesome dairy products. Since our founding in 1984, Hilmar Cheese Company has been committed to innovation and sustainability. Our state-of-the art production facilities convert an abundance of locally sourced high-quality milk into a variety of nutritious cheeses, whey protein and lactose. The Cheese and Ingredients that we produce create a wide variety of retail and food service products from sliced and shredded cheeses, to protein supplements and infant formula. We are a trusted partner to premier food and beverage brands in more than fifty countries helping bring their vision into reality.

Throughout our decades of success and growth we have remained committed to our mission and values and these principles unite our people and guide all that we do.

At Hilmar Cheese Company and Hilmar Ingredients, we improve lives around the world by being a leading producer of wholesome dairy products that contribute to the success of all stakeholders. We are one of the world’s largest and most respected manufacturers of cheese, whey protein, lactose and milk powders. We are successful for two reasons: (1) we know the cheese and ingredients business really well, and (2) we know that we can’t succeed without great people!

A Typical Day

The Lead Lab Technician FS/Microbiology is responsible for the accurate performance of all microbiological testing, gathering samples in accordance with HCC procedures for all microbiological and chemical tests surrounding in-process, finished product, environmental monitoring and food safety programs. Ensure the timely and accurate flow of information to the plant staff and customer service by maintaining files and entering results into database. Interpret results and initiate endpoint testing as needed. Maintain ledgers and equipment in order to ensure the validation of all processes. In addition perform leadership tasks such as PCQI tasks, review PINs, CLEAN Reports, and perform internal GMP audits. HTST chart review, MD destruction test. Food safety batch record review. Train and support new hires.

Responsibilities

• Learn and efficiently perform lab tests presently conducted, and lab testing initiated in the future.

• Will be expected to be flexible and at most times able to do multiple test steps at once.

• Ability to assume duties without being asked and solve problems on an independent basis.

• Enter test results into the database, generate reports and report results.

• Comply with all internal and external lab proficiency tests.

• Conduct audits and spot checks as assigned along with regularly scheduled monitoring of chemical handling/receiving, Hygiene zone, HACCP, CP Verifications, GMP checks, Equipment inspections, Pest Control and audit finding verifications.

• Demonstrates proficiency in position specific needs and analysis requirements

• Demonstrates compliance of the proficiency tests by generating results that consistently fall within 2 z-scores.

• As tasks are introduced, lab staff may be asked to take a written procedure, order their own supplies, and start performing the testing with little input.

• Ability to establish effective working relationships with internal customers

• Manage and maintain confidential information

• Maintain professional standards and demonstrate sound judgment during peaks periods of activity.

• Work well with minimal supervision.

• Must be able to multi-task and organize priorities.

• Display critical thinking and trouble shooting skills.

• Read, study, understand and implement published lab procedures and tasks.

• Help coach and train teammates and participate in on the job, buddy training.

• Place high priority on food safety and sanitation by understanding and executing HCC’s food safety and sanitation policies and procedures.

• Hold self and others accountable to HCC’s food safety & sanitation guidelines and policies by communicating any food safety incident, observation, or opportunity to your leadership team or teammates.

• Participating in food safety and sanitation root cause analysis and improvement activities when required.

• Prioritize safety above all other job duties by having a safety-first approach at all times.

• Report any safety issues, observations, opportunities to your teams and follow up.

• Read, study, understand and implement published lab procedures and tasks.

• Participate in departmental safety teams.

• Promote Company Culture

• Achieve common business goals through cooperative alignment with all departments.

• Promote food safety culture.

• Annual completion of OSHA required safety training.

• All other duties as assigned by the supervisor.

What You Will Need

• English skills must be proficient to understand, read, write and speak English

• High School diploma or GED from an accredited institution plus 6 months lab experience (Lab experience can include HS science courses).

• PCQI Certification.

• Intermediate experience with Microsoft Excel, Word and Outlook

• Must be open to working weekends, holidays and rotating shifts (day/swing/graveyard) as necessary) and working overtime as necessary

• Ability to lift 50 lbs.

What Will Put You Ahead

• Bachelor’s degree in food science, Chemistry, Biological Sciences or related field

• 1 year lab experience.

• Experience in a Lab I, II or III role

• Intermediate experience in SAP

• Demonstrate proficiency in: algebra, following directions, using available references, and situational problem solving skills.

• Demonstrate strong organizational skills

• Strong written and oral communication skills

• Has completed/in the process of completing HCC Level 1 Leadership training

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee will be required to:

• Stand, walk, use hands to finger, handle or feel and reach with hands and arms, climb or balance, stoop, kneel, crouch or crawl and talk or hear.

• Stand and walk almost the entire workday.

• Employees must be physically capable of working in any of the job tasks within their respective areas.

• Required to work at heights and in fairly small areas.

• Pushing, pulling, reaching, bending, stooping, squatting, kneeling, handling and grasping, twisting/turning, repetitive bending.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to the following:

• Exposure to dust, fumes, smoke, gases, or other irritating substances.

• Exposure to solvents or chemicals.

• Exposure to slippery walking surfaces: water.

• Exposure to marked changes in temperature and humidity depending on time of year.

Working surface is primarily concrete. Where standing is required, there are rubber mats which are one-half inch thick.

Food safety is a companywide responsibility, and each employee must know their role in the manufacture and distribution of safe, wholesome, and high quality products.

This description is a general statement and does not include other duties as assigned.

Food safety is a companywide responsibility and each employee must know their role in the manufacture and distribution of safe, wholesome, and high quality products.

This description is a general statement and does not include other duties as assigned

Hilmar Cheese Company, Inc. is an Equal Opportunity Employer/EEO. We participate in E-Verify.

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