Job Overview

Manage and supervise the activities of the laboratory and Color and Flavor batching area including standard microbiological, physical and chemical tests of incoming materials, in-process product and Finished Goods. 

Duties and Responsibilities

1. Supervise the day to day operation of the laboratory to ensure the smooth flow of samples.
2. Plan workload distribution and make schedules for laboratory.
3. Approving Quality Control (QC) laboratory test results, including any related laboratory out of specification (OOS) investigations.
4. Prepare laboratory reports and data analysis. Keep accurate daily records. 
5. Perform organoleptic evaluation of incoming flavors.
6. Create and maintain Laboratory Protocols: Updating existing SOPs, creating new SOPs.
7. Approving testing procedures, including any related deviations.
8. Evaluate laboratory data.
9. Manage proficiency program for in-house laboratory.
10. Check and transfer data as necessary and take steps to correct inaccurate data prior to continue processing.
11. Hire and train new laboratory technician, analytical chemists and microbiological technician.
12. Create and maintain Training manuals for Laboratory Technician.
13. Evaluate staff performance. 
14. Manage Calibration program for all laboratory equipment including analytical scales used in the plant. 
15. Review shelf life for raw material and coordinate shelf life extension with R&D and suppliers.
16. Assist the SQFP in the implementation, maintenance and continuous improvement of HACCP and SQF Systems. 
17. Assist in the preparation of regulatory and customer inspections and audits. 
18. Report food safety and quality issues to Plant Management and SQFP.
19. Follow PIM Brands GMP rules
20. Monitor fellow employees for adherence to GMP’s.
21. Take appropriate actions to ensure the integrity of the SQF System. 
22. Overseeing sampling and retain programs.
23. Train and supervise training of lab and color and flavor staff. 
24. Responsible for purchase of supplies and maintain equipment inventory.
25. Conduct Training including GMP’s, SQF, HACCP, Quality Systems. 
26. Act as a back-up QC Supervisor. 
27. Ability to work additional hours as needed.

Physical Demands/Essential Job Functions

Standing, walking, sitting, bending, reaching, kneeling and crouching.  Manual dexterity of hands and fingers to handle or feel objects, tools and controls.  Lifting and moving of objects weighing at least 15 lbs.  Reasonable accommodations will be evaluated and considered to enable an individual to perform the essential job functions.

Work Environment

Job will generally be performed in the manufacturing plant.  When on the plant floor it is representative of a large, busy manufacturing operation. Noisy, active, objects on the floor, constant movement and traffic flow of motorized equipment.  Hair net, beard net, assigned work uniform, protective eye wear and gloves are among the GMP required apparel that must be worn, if indicated, on the plant floor. 

Education, Experience, and Training

• Basic math and computer skills are preferred.  
• Ability to read, speak, and write English is required.
• Bachelor’s Degree in Science or related areas strongly preferred.
• 2-5 years supervisory experience.
• Knowledge of Microsoft Office.
• Knowledge of GMP’s, GLP’s, HACCP, SQF and ERP systems.
• HACCP and SQF Systems Certification.
• Excellent analytical, problem solving, verbal and written communications skills essential.  
• High degree of accuracy in performing analysis.