QC Laboratory Technician/Fermentation Operator

3 weeks ago

Montreal, Canada Institut Rosell-Lallemand Inc. Full time

As laboratory technician:

- Performs baking tests to evaluate the quality and performance of the 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, 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. Records 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 their day-to-day work.

- Other duties as assigned.

As fermentation operator:

- Operates yeast manufacturing via automated process, follows established methods and schedules, ensures required specifications are met.

- Takes care of all equipment and systems in their sector (fermenters, separators, various controls, valves, pumps, yeast loading, etc.)

- Participates in cleaning and inventory.

- Documents and enter all data un the system.

- Escalates any issues to supervisor.

- All other tasks.

- 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.

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