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JOB TITLE: Quality/ Lab Team Member (QLTM)
LOCATION: Bell’s Brewery Laboratory
REPORTS TO: Quality/Lab Manager (QLM)
POSITION TYPE: Full-time, Hourly
EXTERNAL POSTING DATES: 2/28/2014- 3/10/2014
POSITION SUMMARY: This non-exempt position is responsible for monitoring all fermentations, documentation and reporting of any irregularities in fermentation performance or microbiological purity, analytical and sensory testing of beer-in-process as well as packaged beer, and reporting of all results in a timely fashion. The Quality/Lab Team is cross-functional: each member has a particular area of focus and commensurate responsibilities, and will be called upon to cover for other QLTMs as required.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
•Adheres to and advances the “Safety Always” culture of Bell’s Brewery.
•Flexibility to maintain a Tuesday-Saturday work schedule.
•Conduct aseptic and environmental sampling throughout the brewery.
•Write and update documentation related to Standard Operating Procedures (SOP’s).
•Preparation of microbiological media, sterile plating, and microscopic analysis of microbial growth.
•Collaborate with other QLTMs to maintain control of lab beer inventory.
•Collaborate with QLM to develop infrastructure for in-house microbe ID.
•Collaborate with QLM to implement in-house yeast banking and propagation system.
•Collaborate with QLM and Cellar Manager to implement improved yeast viability assays.
•Collaborate with QLM and Cellar Manager to implement yeast vitality assays.
•Collaborate with QLM and Packaging Manager to implement biological control protocols in the packaging hall.
•Collaborate with QLM to ensure gage precision on in-line and off-line instrumentation.
•Generate Quality data including but not limited to microbiological test results, photomicrographs, yeast viability and vitality tests, pH measurements, alcohol and densiometric analyses, water analysis (including waste water) and gas chromatographic analysis.
•Collaborate with QLM to continuously optimize sensory panel training programs.
•Sensory panel data collection, analysis, and reporting.
•Collaborate with QLM to develop testing procedures for analytical measurement of sensory active compounds by gas chromatography.
•Routine auditing of inline process analytical instrumentation.
•Use of techniques such as UV spectrometry and HPLC for measurement of analytical data including, but not limited to: beer bitterness, color, organic acid content, and sugar profiles.
•Transport samples and supplies between Brewery locations.
SUPERVISORY RESPONSIBILITIES:
• None
QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
•Must possess a valid driver’s license
MATERIALS/MACHINES/EQUIPMENT USED:
•Brewing laboratory equipment
oMicroscopes
oIncubators
oPCR Machines
oLaboratory Centrifuge
oVortexer
oSterile air hood
•Other equipment typically found in a brewing lab.
•Cleaning agents, sanitizing agents, microbiological media, organic solvents, corrosive acids and bases, and other hazardous laboratory chemicals, including some carcinogens.
•Company Vehicle.
IMPORTANT SKILLS AND ABILITIES:
•Working knowledge of brewing, beer, and packaging processes.
•Strong written and verbal communication skills and be comfortable addressing diverse groups.
•Organizational skills: must be able to efficiently multi-task and prioritize.
•Interpersonal skills sufficient to be comfortable working in a team environment with a great deal of interdepartmental coordination.
•Strong computer skills (MS Office Suite).
•The ability to safely handle reagents and other potentially hazardous chemicals.
•An understanding of the critical role of sanitation in the brewing process.
THE IDEAL CANDIDATE WILL POSSESS:
•An advanced degree and/or substantial experience in biochemistry or microbiology
•Experience as a Laboratory Technician and/or substantial beer analysis experience
•Demonstrated theoretical knowledge of brewing biochemistry, microbiology, and molecular genetics
•Experience with following:
oMicrobiological testing
oMicrosoft Access, Excel and Word
oLIMS (Labroratory Information Management System)
PHYSICAL REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
•While performing the duties of this job, the employee is occasionally required to sit for long periods of time.
•Ability to frequently sit, stand, walk, stoop, kneel, crouch, crawl and climb.
•Ability to frequently talk, hear, and smell.
• Ability to frequently lift and/or move up to 20 pounds and occasionally lift and/or move up to 50 lbs.
•Ability to frequently reach with hands and arms. Use hands to finger, handle or feel objects, tools, or controls.
•Vision abilities required by this job include close vision, distance vision and the 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.
•Work is primarly performed in a Laboratory setting, with frequent trips to operational area required.
•The work environment is usually that of a brewery.
•The employee frequently must work in a sterile environment.
•The noise level in certain parts of the brewery is occasionally loud (80-90 dB).
•The employee works around high voltage, flame, hot water, and steam.
•The employee works with hazardous materials.
•The employee works near moving mechanical parts.
•The employee works on wet floors and with wet equipment.
PLEASE APPLY HERE: If you are interested in this position please supply a cover letter, résumé AND application to employment@bellsbeer.com.
Bell’s is an Equal Opportunity Employer
LOCATION: Bell’s Brewery Laboratory
REPORTS TO: Quality/Lab Manager (QLM)
POSITION TYPE: Full-time, Hourly
EXTERNAL POSTING DATES: 2/28/2014- 3/10/2014
POSITION SUMMARY: This non-exempt position is responsible for monitoring all fermentations, documentation and reporting of any irregularities in fermentation performance or microbiological purity, analytical and sensory testing of beer-in-process as well as packaged beer, and reporting of all results in a timely fashion. The Quality/Lab Team is cross-functional: each member has a particular area of focus and commensurate responsibilities, and will be called upon to cover for other QLTMs as required.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
•Adheres to and advances the “Safety Always” culture of Bell’s Brewery.
•Flexibility to maintain a Tuesday-Saturday work schedule.
•Conduct aseptic and environmental sampling throughout the brewery.
•Write and update documentation related to Standard Operating Procedures (SOP’s).
•Preparation of microbiological media, sterile plating, and microscopic analysis of microbial growth.
•Collaborate with other QLTMs to maintain control of lab beer inventory.
•Collaborate with QLM to develop infrastructure for in-house microbe ID.
•Collaborate with QLM to implement in-house yeast banking and propagation system.
•Collaborate with QLM and Cellar Manager to implement improved yeast viability assays.
•Collaborate with QLM and Cellar Manager to implement yeast vitality assays.
•Collaborate with QLM and Packaging Manager to implement biological control protocols in the packaging hall.
•Collaborate with QLM to ensure gage precision on in-line and off-line instrumentation.
•Generate Quality data including but not limited to microbiological test results, photomicrographs, yeast viability and vitality tests, pH measurements, alcohol and densiometric analyses, water analysis (including waste water) and gas chromatographic analysis.
•Collaborate with QLM to continuously optimize sensory panel training programs.
•Sensory panel data collection, analysis, and reporting.
•Collaborate with QLM to develop testing procedures for analytical measurement of sensory active compounds by gas chromatography.
•Routine auditing of inline process analytical instrumentation.
•Use of techniques such as UV spectrometry and HPLC for measurement of analytical data including, but not limited to: beer bitterness, color, organic acid content, and sugar profiles.
•Transport samples and supplies between Brewery locations.
SUPERVISORY RESPONSIBILITIES:
• None
QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
•Must possess a valid driver’s license
MATERIALS/MACHINES/EQUIPMENT USED:
•Brewing laboratory equipment
oMicroscopes
oIncubators
oPCR Machines
oLaboratory Centrifuge
oVortexer
oSterile air hood
•Other equipment typically found in a brewing lab.
•Cleaning agents, sanitizing agents, microbiological media, organic solvents, corrosive acids and bases, and other hazardous laboratory chemicals, including some carcinogens.
•Company Vehicle.
IMPORTANT SKILLS AND ABILITIES:
•Working knowledge of brewing, beer, and packaging processes.
•Strong written and verbal communication skills and be comfortable addressing diverse groups.
•Organizational skills: must be able to efficiently multi-task and prioritize.
•Interpersonal skills sufficient to be comfortable working in a team environment with a great deal of interdepartmental coordination.
•Strong computer skills (MS Office Suite).
•The ability to safely handle reagents and other potentially hazardous chemicals.
•An understanding of the critical role of sanitation in the brewing process.
THE IDEAL CANDIDATE WILL POSSESS:
•An advanced degree and/or substantial experience in biochemistry or microbiology
•Experience as a Laboratory Technician and/or substantial beer analysis experience
•Demonstrated theoretical knowledge of brewing biochemistry, microbiology, and molecular genetics
•Experience with following:
oMicrobiological testing
oMicrosoft Access, Excel and Word
oLIMS (Labroratory Information Management System)
PHYSICAL REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
•While performing the duties of this job, the employee is occasionally required to sit for long periods of time.
•Ability to frequently sit, stand, walk, stoop, kneel, crouch, crawl and climb.
•Ability to frequently talk, hear, and smell.
• Ability to frequently lift and/or move up to 20 pounds and occasionally lift and/or move up to 50 lbs.
•Ability to frequently reach with hands and arms. Use hands to finger, handle or feel objects, tools, or controls.
•Vision abilities required by this job include close vision, distance vision and the 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.
•Work is primarly performed in a Laboratory setting, with frequent trips to operational area required.
•The work environment is usually that of a brewery.
•The employee frequently must work in a sterile environment.
•The noise level in certain parts of the brewery is occasionally loud (80-90 dB).
•The employee works around high voltage, flame, hot water, and steam.
•The employee works with hazardous materials.
•The employee works near moving mechanical parts.
•The employee works on wet floors and with wet equipment.
PLEASE APPLY HERE: If you are interested in this position please supply a cover letter, résumé AND application to employment@bellsbeer.com.
Bell’s is an Equal Opportunity Employer