QC Laboratory Technician/Fermentation Operator

4 weeks ago

Montreal, Canada Lallemand Full time

QC Laboratory Technician/Fermentation Operator Get AI-powered advice on this job and more exclusive features. Performs baking tests to evaluate the quality and performance of yeast. Performs microbiological testing, including master aseptic plating and transfers, media preparation techniques and pathogen testing for Salmonella and Listeria. Performs chemical and physical analyses including, but not limited to, moisture, protein, phosphate, starch, salt, specific gravity, brix, and sludge. Prepares and inoculates laboratory culture vessels required for the first factory fermentation stage. Performs quality control checks on finished product. Maintains, calibrates, and/or verifies laboratory equipment. Troubleshoots and corrects equipment problems. Properly documents and reports laboratory data, recording data manually and/or electronically. Communicates results to production departments and Laboratory Supervisor or Manager as needed. Interprets testing results and places nonconforming product on hold pending rework/disposition instructions by the QA/QC or Laboratory Manager. Contributes to maintaining and improving a clean and orderly laboratory environment. Applies Good Laboratory Practices, ISO 17025 principles, Lean Six Sigma Tools, and Health and Safety practices in day‑to‑day work. Other duties as assigned. Fermentation Operator Responsibilities Operates yeast manufacturing via automated process, follows established methods and schedules, ensures required specifications are met. Takes care of all equipment and systems in sector (fermenters, separators, controls, valves, pumps, yeast loading, etc.). Participates in cleaning and inventory. Documents and enters all data into the system. Escalates any issues to supervisor. All other tasks as directed. Technical Skills Working knowledge in Good Laboratory Practices and aseptic sampling principles. Experience or interest in applying Lean Six Sigma principles in a laboratory environment. Proficiency in Microsoft Office applications; prior experience with a LIMS is a plus. Accuracy and attention to detail; logical and methodical approach to problem solving. Aseptic techniques and proficiency in Microbiology. French speaking/writing. Experience and/or interest in fermentation, biotechnology, process control, etc. Experience and/or interest in manual work (replacing valves, probes, gaskets, etc.). Assets Prior experience and/or understanding of ISO 17025, Good Manufacturing Practices, and/or HACCP principles. Personal Abilities Ability to develop and maintain productive and positive relationships with co‑workers. Ability to work under stress. Ability to adapt to quick changes, troubleshoot, and find solutions. General Criteria Work in an environment permeated by the aroma of yeast. Frequently required to sit, talk, and hear. Constantly required to walk and stand. Regularly uses hands and fingers to feel, handle, or operate objects, tools, or controls. Occasionally lifts and/or moves up to 50 pounds (23 kg). 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. Accommodations: Please take note that accommodations will be provided in all parts of the hiring process. Applicants need to make their needs known in advance. #J-18808-Ljbffr

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