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North American Breweries was formed in 2009 and is headquartered in Rochester, NY - home of the Genesee Brewery. At NAB, we take great pride in the beers we produce and market. We currently own and operate four breweries along with six retail locations throughout the United States.
Since 1878, the Genesee Brewery has brewed and sold the historic line of Genesee beers. Today that brewery also makes Dundee Ales and Lagers, the Original Honey Brown Lager, Seagram’s Escapes and many other beers under contract from other companies. We brew one of the country’s most popular craft beer brands, Magic Hat, at our brewery in Burlington, VT. Our West Coast brewing teams handcraft the award-winning Pyramid and MacTarnahan’s craft beers. NAB also owns and markets strong import brands including its flagship beer Labatt Blue and Labatt Blue Light.
At North American Breweries, we firmly believe that our employees drive the success of the company. With success in mind as the ultimate goal, we strive to create and provide an environment that offers challenging, stimulating and financially rewarding opportunities. Our goal, simply put, is to use operational excellence as a strategic advantage. This means “getting the right people on the bus” and enabling, empowering, and encouraging each to perform as effectively as possible.
We're looking for a Lab Supervisor and Microbiologist for the Berkeley Brewery, which is home to the Pyramid brands.
The Lab Supervisor & Microbiologist is responsible for the inspection, testing, sorting, sampling, or weighing of raw materials or processed products for deviations from specifications. This includes using precision measuring instruments and complex test equipment; generating, compiling, organizing, and evaluating quality assurance data and procedures so that all functions in the brewery are monitored. Maintain the laboratory in a fully functioning and professional manner and act as a scientific resource to rest of brewery staff.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
•Manage and perform all daily, weekly and monthly microbial tests necessary for evaluation and release of products. (Some of these tasks may be done by others. Your role is to ensure they are performed timely and correctly).
•Analyze and make technical recommendations based on microbial test results.
•Manage and perform all daily, weekly and monthly chemical tests and adjustments necessary for evaluation and release of products. (Many of these tasks may be done by others. Your role is to ensure they are performed timely and correctly).
•Mark items with details such as grade and acceptance or rejection status.
•Record inspection or test data, such as weights, temperatures, grades, or moisture content, and quantities inspected or graded.
•Monitor and analyze CIP and sanitation procedures, including titrations and colorimetric analysis.
•Maintain Terriss CO2 unit.
•Perform CO2 and dissolved oxygen meter maintenance and calibration.
•Complete other duties as assigned such as:
1.Making microbiology media.
2.Setting up cultures
3.Performing yeast pitching rate and viability counts.
4.Beer chemistry testing.
•Properly maintain lab equipment, including calibrating, cleaning, sanitizing and repair when necessary. Work with vendors to maintain and repair laboratory equipment.
•Upkeep and stock laboratory so that it is fully functional at all times.
•Order new and replacement lab equipment as necessary, including but not limited to lab instruments, reagents, disposable items, and general office supplies.
•Perform daily QA audit on packaging line.
•Perform QA audit on yeast propagation, reclaim, and pitching processes.
•Notify supervisors and other personnel of production problems, and assist in identifying and correcting these problems.
•Maintain working knowledge of entire brewery processes and procedures so that quality issues can be effectively monitored and resolved.
•Manage tasting panel. Maintain records of results. Organize and maintain library of products.
•Organize and present all gathered data in an organized and proactive manner.
•Discuss inspection results with those responsible for products, and recommend necessary corrective actions
•Provide scientific information and act as technical resource for rest of brewery staff on issues concerning quality, process control, and science-based problems.
•Assist Brewmaster with the development of quality assurance processes, procedures, reports and forms.
•Train personnel in laboratory technique and sanitary procedures.
•Develop an overall understanding of the brewing process.
•Maintain lab inventory and order supplies as needed.
•Yeast propagation.
•Maintain positive/negative control cultures.
•Maintain weekly loss report.
ADDITIONAL FUNCTIONS AND RESPONSIBILITIES
•Support plant operations as needed.
•Promote the NAB brands in the consumer sector when visiting bars, restaurants and stores that sell beer.
•Manage the QA/QC program (depending on location).
•Other duties and projects as assigned.•Communicate with off-site management.
PERFORMANCE STANDARD
•Quality of work: Attention to detail, conscientious, aware of changes to schedule, lack of mistakes, miscommunications, oversights.
•Quantity of work: Ability to multitask and prioritize in order to complete QA tasks in a timely manner during shift, and see jobs to their completion.
•Judgment: Ability to make and execute correct decisions when necessary or call for help when appropriate.
•Teamwork: Effective in working with others, both within and outside the brewing department. Treat coworkers in a respectful and courteous manner.
•Reliability/Attendance.
SKILLS
•Microbe identification, aseptic technique for microbiology, both in a laboratory and production setting.
•Knowledge of fluid flow, live steam, and pressure.
•Proficient in MS Office Programs (Microsoft Excel, Access, Outlook, Word)
•Safe chemical handling skills
•Able to organize work and documents effectively.
•Preferred knowledge of :
◦fermentation & brewer’s yeast theory / practice
◦biochemical / chemical changes in product from raw materials to finished product
◦Bitterness, color and % alcohol assays
•Able to conduct tests and inspections of products, services, or processes to evaluate quality or performance
•Able to train others on quality assurance processes.
•Able to monitor equipment to ensure it is operating properly.
ATTRIBUTES
•Ability to follow specific, detailed directions
•Ability to work independently
•Able to communicate information and ideas that can be easily understood and to communicate effectively with brewery management and employees regarding quality issues
•Able to read and understand information for analysis.
•Able to listen and understand information and ideas presented through spoken words and sentences.
•Able to concentrate on a task over a period of time without being distracted.
•Flexible to changing priorities.
•Able to direct others to complete tasks with respect and authority.
•Able to work well under pressure and stress.
•Able to wear necessary personal protective equipment.
•Able to work independently with minimal direct supervision.
•Able to see details at close range (within a few feet of the observer).
•Able to tell when something is wrong or likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
LEVEL OF DECISION MAKING RESPONSIBILITY
This position requires daily in-process decisions and judgment calls. Any major decision making must be reviewed by a manager.
MANAGEMENT RESPONSIBILITY
This position will be directly responsible for multiple Quality Assurance Technicians.
EXPERIENCE AND EDUCATION
•Education;
◦Minimum: High School Diploma with college level microbiology, organic chemistry, physics, statistics or brewing science course completion.
◦Preferred: BS in fermentation science, biology, or microbiology.
•2 years or more in an entry-level lab or quality control position.
LIST THE EQUIPMENT WITH WHICH YOU MUST BE FAMILIAR, OR ARE REQUIRED TO OPERATE OR USE
•Laboratory equipment: centrifuge, digital density meter, spectrophotometer, microscope, hot plate, refractometer, membrane filtration unit, stir plates, dissolved oxygen meter, autoclave, and luminometer.
•Computer, keyboard, and mouse.
PHYSICAL REQUIREMENTS AND ENVIRONMENTAL CONDITIONS
•Able to lift 50-60 lbs. occasionally
•Able to climb ladders up to 10 feet
•Able to perform repetitive movements to perform tasks
•Able to sit at lab table (up to 2 hours)
•Must be able to bend, reach and stand for long periods•Able to work in an environment with high noise levels
•Able to work with hazardous chemicals
•Able to frequently duck under conveyors/equipment.
•Able to occasionally climb stairs.
•Able to frequently grasp with one or both hands
•Able to wear required Personal Protective Equipment (respirators, face masks, ear plugs, boots, etc)
To apply - go to www.nabreweries.com. No emails, phone calls, or in-person applications please. Cheers!
Since 1878, the Genesee Brewery has brewed and sold the historic line of Genesee beers. Today that brewery also makes Dundee Ales and Lagers, the Original Honey Brown Lager, Seagram’s Escapes and many other beers under contract from other companies. We brew one of the country’s most popular craft beer brands, Magic Hat, at our brewery in Burlington, VT. Our West Coast brewing teams handcraft the award-winning Pyramid and MacTarnahan’s craft beers. NAB also owns and markets strong import brands including its flagship beer Labatt Blue and Labatt Blue Light.
At North American Breweries, we firmly believe that our employees drive the success of the company. With success in mind as the ultimate goal, we strive to create and provide an environment that offers challenging, stimulating and financially rewarding opportunities. Our goal, simply put, is to use operational excellence as a strategic advantage. This means “getting the right people on the bus” and enabling, empowering, and encouraging each to perform as effectively as possible.
We're looking for a Lab Supervisor and Microbiologist for the Berkeley Brewery, which is home to the Pyramid brands.
The Lab Supervisor & Microbiologist is responsible for the inspection, testing, sorting, sampling, or weighing of raw materials or processed products for deviations from specifications. This includes using precision measuring instruments and complex test equipment; generating, compiling, organizing, and evaluating quality assurance data and procedures so that all functions in the brewery are monitored. Maintain the laboratory in a fully functioning and professional manner and act as a scientific resource to rest of brewery staff.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
•Manage and perform all daily, weekly and monthly microbial tests necessary for evaluation and release of products. (Some of these tasks may be done by others. Your role is to ensure they are performed timely and correctly).
•Analyze and make technical recommendations based on microbial test results.
•Manage and perform all daily, weekly and monthly chemical tests and adjustments necessary for evaluation and release of products. (Many of these tasks may be done by others. Your role is to ensure they are performed timely and correctly).
•Mark items with details such as grade and acceptance or rejection status.
•Record inspection or test data, such as weights, temperatures, grades, or moisture content, and quantities inspected or graded.
•Monitor and analyze CIP and sanitation procedures, including titrations and colorimetric analysis.
•Maintain Terriss CO2 unit.
•Perform CO2 and dissolved oxygen meter maintenance and calibration.
•Complete other duties as assigned such as:
1.Making microbiology media.
2.Setting up cultures
3.Performing yeast pitching rate and viability counts.
4.Beer chemistry testing.
•Properly maintain lab equipment, including calibrating, cleaning, sanitizing and repair when necessary. Work with vendors to maintain and repair laboratory equipment.
•Upkeep and stock laboratory so that it is fully functional at all times.
•Order new and replacement lab equipment as necessary, including but not limited to lab instruments, reagents, disposable items, and general office supplies.
•Perform daily QA audit on packaging line.
•Perform QA audit on yeast propagation, reclaim, and pitching processes.
•Notify supervisors and other personnel of production problems, and assist in identifying and correcting these problems.
•Maintain working knowledge of entire brewery processes and procedures so that quality issues can be effectively monitored and resolved.
•Manage tasting panel. Maintain records of results. Organize and maintain library of products.
•Organize and present all gathered data in an organized and proactive manner.
•Discuss inspection results with those responsible for products, and recommend necessary corrective actions
•Provide scientific information and act as technical resource for rest of brewery staff on issues concerning quality, process control, and science-based problems.
•Assist Brewmaster with the development of quality assurance processes, procedures, reports and forms.
•Train personnel in laboratory technique and sanitary procedures.
•Develop an overall understanding of the brewing process.
•Maintain lab inventory and order supplies as needed.
•Yeast propagation.
•Maintain positive/negative control cultures.
•Maintain weekly loss report.
ADDITIONAL FUNCTIONS AND RESPONSIBILITIES
•Support plant operations as needed.
•Promote the NAB brands in the consumer sector when visiting bars, restaurants and stores that sell beer.
•Manage the QA/QC program (depending on location).
•Other duties and projects as assigned.•Communicate with off-site management.
PERFORMANCE STANDARD
•Quality of work: Attention to detail, conscientious, aware of changes to schedule, lack of mistakes, miscommunications, oversights.
•Quantity of work: Ability to multitask and prioritize in order to complete QA tasks in a timely manner during shift, and see jobs to their completion.
•Judgment: Ability to make and execute correct decisions when necessary or call for help when appropriate.
•Teamwork: Effective in working with others, both within and outside the brewing department. Treat coworkers in a respectful and courteous manner.
•Reliability/Attendance.
SKILLS
•Microbe identification, aseptic technique for microbiology, both in a laboratory and production setting.
•Knowledge of fluid flow, live steam, and pressure.
•Proficient in MS Office Programs (Microsoft Excel, Access, Outlook, Word)
•Safe chemical handling skills
•Able to organize work and documents effectively.
•Preferred knowledge of :
◦fermentation & brewer’s yeast theory / practice
◦biochemical / chemical changes in product from raw materials to finished product
◦Bitterness, color and % alcohol assays
•Able to conduct tests and inspections of products, services, or processes to evaluate quality or performance
•Able to train others on quality assurance processes.
•Able to monitor equipment to ensure it is operating properly.
ATTRIBUTES
•Ability to follow specific, detailed directions
•Ability to work independently
•Able to communicate information and ideas that can be easily understood and to communicate effectively with brewery management and employees regarding quality issues
•Able to read and understand information for analysis.
•Able to listen and understand information and ideas presented through spoken words and sentences.
•Able to concentrate on a task over a period of time without being distracted.
•Flexible to changing priorities.
•Able to direct others to complete tasks with respect and authority.
•Able to work well under pressure and stress.
•Able to wear necessary personal protective equipment.
•Able to work independently with minimal direct supervision.
•Able to see details at close range (within a few feet of the observer).
•Able to tell when something is wrong or likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
LEVEL OF DECISION MAKING RESPONSIBILITY
This position requires daily in-process decisions and judgment calls. Any major decision making must be reviewed by a manager.
MANAGEMENT RESPONSIBILITY
This position will be directly responsible for multiple Quality Assurance Technicians.
EXPERIENCE AND EDUCATION
•Education;
◦Minimum: High School Diploma with college level microbiology, organic chemistry, physics, statistics or brewing science course completion.
◦Preferred: BS in fermentation science, biology, or microbiology.
•2 years or more in an entry-level lab or quality control position.
LIST THE EQUIPMENT WITH WHICH YOU MUST BE FAMILIAR, OR ARE REQUIRED TO OPERATE OR USE
•Laboratory equipment: centrifuge, digital density meter, spectrophotometer, microscope, hot plate, refractometer, membrane filtration unit, stir plates, dissolved oxygen meter, autoclave, and luminometer.
•Computer, keyboard, and mouse.
PHYSICAL REQUIREMENTS AND ENVIRONMENTAL CONDITIONS
•Able to lift 50-60 lbs. occasionally
•Able to climb ladders up to 10 feet
•Able to perform repetitive movements to perform tasks
•Able to sit at lab table (up to 2 hours)
•Must be able to bend, reach and stand for long periods•Able to work in an environment with high noise levels
•Able to work with hazardous chemicals
•Able to frequently duck under conveyors/equipment.
•Able to occasionally climb stairs.
•Able to frequently grasp with one or both hands
•Able to wear required Personal Protective Equipment (respirators, face masks, ear plugs, boots, etc)
To apply - go to www.nabreweries.com. No emails, phone calls, or in-person applications please. Cheers!