Lab Tech - Byrne Dewitt - Front Half Nights

General Description:

The Laboratory Technician is responsible for completing assigned duties to ensure customer, team member, and vendor satisfaction. The Laboratory Technician does this by performing the testing on production samples and finished product samples to determine compliance with FDA, NYS regulations, and Byrne Dairy standards. The Laboratory Technician completes these functions in the support of the manufacture of dairy-related products.

Job Responsibilities:

1. Responsible for achieving assigned goals in the area of production, safety, quality, performance, and cost.
2. Notifies others of mechanical malfunctions to increase productivity and equipment capabilities and begins to identify areas where operators can assist in resolving concerns.
3. Responsible for complying with GMP’s, SOP’s, corporate and/or plant policies, rules, and regulations.
4. Provides assistance and support to all areas in the production facility as assigned by supervisor/lead and begins to train and build competence on key areas in production such as fillers, forklifts, and production lines.
5. Responsible for gaining competence on line circuits and learning proper hookups are made in the facility.
6. Covers breaks and lunches and other staffing needs as assigned by their supervisor/lead.
7. Compliant with all legal requirements concerning dairy processing and safety on their assigned shift and reports concerns to their supervisor/lead.
8. Works in a safe manner and reports safety concerns promptly to their supervisor/lead and takes corrective actions as necessary to ensure a safe environment.
9. Responsible for reporting food safety problems and initiating action and for supporting SQF by maintaining food safety and food quality.
10. Ensures work areas are sanitary and strictly adhere to sanitation practices
11. Communicates effectively between shifts and other departments
12. Conduct and evaluate Product testing results and determine compliance to standards.
13. Release compliant products from hold on the computerized inventory management system.
14. Inspect and verify sanitary condition of processing lines/fillers/tanks/overall areas, including conducting ATP swabbing and visual inspections.
15. Validate vitamin additions and batching sheets for the processing departments.
16. Maintain cleanliness of work areas and equipment.
17. Communicate openly to other members of the Quality Control Team and plant personnel.
18. Conduct microbiological analyses, chemical analyses, and sensory testing as required by the laboratory and operations schedules for all finished products, in-process processes, and incoming materials.
19. Conduct bacteria/shelf-life testing of fresh and stressed samples.
20. Maintain laboratory logbook and Hold/Disposition Log for the shift worked.
21. Log and send out COAs (Certificate of Analysis) as testing completes.
22. Complete Titratable Acidity (TA) test using all methods.
23. Conduct Allergen testing as required.
24. Perform Sterile Sampling of Tanks and Report results in a timely manner.
25. Complete and report product testing, using tally and Product Testing Record (microbiological report).
26. Perform cryoscope testing, on milk products.
27. Verify product is labeled correctly.
28. Conduct EQA testing.
29. Complete shelf life sensory testing and attend training annually.
30. Perform butterfat and solids testing using appropriate equipment. (Including but not limited to: Gerber, Delta, CEM, etc.)
31. Conduct product sterility testing on samples received into the laboratory.
32. Update log and results for Product Hold and Disposition Log. Follow up on product as needed.
33. Utilize LIMS system and verify analytical, sensory, and microbiological testing.

Essential Knowledge, Skills:

1. Ability to apply basic to complex mathematical concepts such as adding, counting, subtracting, multiplying, dividing, and knowledge of weights and measure, to sufficiently handle job tasks.
2. Understand and respond appropriately to basic and complex, employee, vendor, and customer inquiries.
3. Read, write and communicate using the English language sufficient to perform job functions (Other preferences will be given for special language skills when there is a business need).
4. Knowledge of the company's mission, purpose, goals, and your role in achieving each of them.
5. Ability to operate facility equipment as required in assigned area.
6. Satisfactorily complete all company training requirements.
7. Ability to interpret company documents and literature and UPC/code information.

Education/Experience:

1. Minimum of GED or High School diploma is required
2. Associates degree in dairy/food sciences or equivalent highly preferred
3. 1-2 years experience in a similar food industry lab setting highly preferred

Performance Standards:

1. Responsible for reporting to work at scheduled times and communicating tardiness and absences with the assigned Supervisor/Manager prior to the occurrence.
2. Responsible for reporting to work in a condition to work.
3. Responsible for being well-groomed and dressed in a business-and position-appropriate attire at all times including ensuring compliance with GMP dress code standards.
4. Comply with performance criteria, standards of conduct as contained in company policy, employment procedures, and responsibilities as described in the company handbook.
5. Maintain a safe work environment at all times and immediately report and take appropriate action to correct a safety concern.
6. Responsible for completing all assigned tasks and responsibilities as assigned.

Work Schedule:

1. Requires morning, afternoon, and overnight availability any day of the week based on the assigned shift.
2. Requests to be scheduled off for a specific day require advance notification and approval by the Supervisor/Manager.
3. Hourly: Generally scheduled for 48 hours and 36 hours alternating weeks; more hours may be required based on the needs of the business. (12 shifts)

Environmental Concerns:

1. Normally protected from weather and temperature changes possible exposure to hot cold wet, humid or windy weather conditions does exist.
2. May be subject to exposure to ingredients used in the manufacture of food products including allergens
3. May be subject to exposure to chemicals involved in the manufacture and sanitation of a food processing facility.

Physical Job Requirements:

1. Ability to move throughout all areas of the facility including but not limited to office, production, and warehouse environments. Including the outside perimeter of the building.
2. Able to wear all necessary personal protective equipment to perform job functions.
3. Stand and/or sit continuously and perform job functions for a full shift with meal break.
4. Physically able to stand, bend, stoop, kneel, reach, twist, lift, push, pull, climb, balance, crouch, handle and move items weighing up to 50 pounds without assistance and move objects exceeding 50 pounds with reasonable accommodations.
5. Visual acuity corrected to perform job functions.

Work Location:

East Syracuse, NY

The wage range for this role considers the wide range of factors that are considered in making compensation decisions including but not limited to skill sets; experience and training; licensure and certifications; and other business and organizational needs. At Byrne, it is not typical for an individual to be hired at or near the top of the range for their role and compensation decisions are dependent on the facts and circumstances of each case. A reasonable estimate of the current range is $24.50 - $28.50.