Laboratory Technician 1

Summary:  Under supervision of the Lab Supervisor, the Laboratory Technician 1 is responsible for performing routine and special analysis of grapes and wine according to the MDW Laboratory Standard Operating Procedures.  Responsibilities will include preparing samples and performing routine analyses on juices, musts, fermenting wines/finished wines, reporting data into our data management system as well as maintaining a safe and clean laboratory environment. 

Essential Duties and Responsibilities:  

• Collect representative samples from tanks and barrels at all company facilities.
• Perform daily analyses on juice and wine samples using a variety of manual and automated methods.
• Process and test vineyard grape samples for ripeness.
• Assist in the setup of tastings and trials.
• Properly maintain instruments and test systems.
• Following standard operating and safety procedures.
• Prepares analytical reagents as necessary.
• Compares historical analysis, check molecular SO2 and target SO2 .
• Learns and eventually assists in hands-on winemaking for the Grower Barrel Program.
• Performs Tank Health/Skim and Spritz checks for visual observations of wine health
• Maintain an organized and clean working environment:
  1. Takes out trash and recycling when needed, 
  2. Maintains a clean tasting room by cycling through glassware and bottles when necessary,
  3. Replaces air filters and maintains water softener on a regular basis.
• Monitors inventory depletion of reagents/consumable goods and reports shortages.
• Retrieves packages of bulk wine, laboratory supplies, winemaker packages, etc. from the shipping room.
• Maintains organization of received bulk wines and Bulk Wine spread sheets.
• Prepares bulk wine samples for shipment to brokers/direct requests.
• Support winemaking activities in cellar as needed.
• Fulfills requests from winemaking staff. 

Qualifications:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and /or ability required.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:  B.S. degree in Enology, Food Science, Biology or related field preferred; or High School diploma or GED with one or more years winery lab experience.  

Language Skills:   Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively with team members and employees of the organization. 

Mathematical Skills:  Ability to add, subtract, multiply, divide, and calculate percentages. 

Reasoning Ability:  Ability to solve practical problems, deals with a variety of variables, and manages situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills and Software:  To perform this job successfully, an individual should have above average knowledge of the following, to include Microsoft Office Suite:

Outlook: Set up calendar. Search emails. Create folders, share with others.  Create appointments.

Excel: Create worksheets/work books and templates.

Manipulate date, sort and filter.  Thoroughly understand functions

Format and create charts, tables and graphs.

Word-Create, edit, save, and track changes

Vintners Advantage- Check historical chemistries, find volumes

Other lab related software programs as needed 

Certificates, Licenses, Registrations: Possess and maintain a valid driver’s license and proof of current auto insurance. Enroll in company’s DMV pull notice program.

WORK SCHEDULE:  Long and irregular shift hours will be required during peak season.  Must be able to work flexible schedules, as well as weekends and holidays when needed.

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. The inability to cope with a stressful work environment does not constitute a protected disability.

While performing the duties of this job, the employee is frequently required to stand and walk during 8 to 12-hour shifts. The employee is regularly required to talk or hear. The employee is frequently required to stand; use hands to finger, handle, or feel; reach with hands and arms and climb or balance. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.  

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. The noise level in the work environment is usually moderate. Potential environmental work conditions include exposure to various chemicals, forklifts, machinery and moving parts as well as working in heat, rain, cold/freezing weather, dark areas, confined spaces, and heights.  

SUPERVISORY RESPONSIBILITIES:    None