Job Description
JOB SUMMARY: Half Acre Beer Co. is seeking a qualified individual to support daily production sampling and the sensory program within the Half Acre Quality Department. The Laboratory and Sensory Technician, 1, performs routine microbiological, molecular, chemical, and sensory-support activities; maintains accurate records; and promptly escalates unusual or out-of-specification results to the more senior Laboratory and Sensory Technician and Quality Manager. This position reports to the Quality Manager and works under the day-to-day technical guidance of the more senior Laboratory and Sensory Technician.
DUTIES/RESPONSIBILITIES: - Monitors day-to-day levels of lab reagents, aliquots, media, and consumables; communicates replenishment needs to the Lead Laboratory and Sensory Technician
- Cleans and sanitizes labware and surfaces daily to uphold a clean and organized lab environment
- Prepares culture media and pours plates/ aliquots tubes
- Aseptically collects samples and plates for microbiological analysis; records observations and escalates unusual growth or morphology for review
- Performs routine yeast cell counts and viability testing; tracks and reports yeast lineage and slurry history
- Collects samples for microbial enrichment and performs qPCR testing; records and reports results and escalates unexpected findings
- Determines routine samples due according to the established schedule; collects daily fermentation and microbiological samples from tanks when assigned; conducts routine quality checks including extract, pH, and temperature; and records results on production records
- Performs spectrophotometric-based assays, including sample prep for organic chemistry analysis
- Performs routine testing supporting BBT and packaged-goods release; promptly escalates results that do not meet specification before release or disposition
- Receives, organizes, stages, retrieves, and archives packaged product samples for sensory evaluation and retention
- Assists with sensory-session setup and administration, including staging glassware and samples and entering sessions or results in DraughtLab as assigned
- Maintains sensory stations, including glassware, samples, and the appropriate testing environment
- Assists with raw-material and hop-lot sensory evaluations as assigned
- Enters laboratory, fermentation, packaging, and sensory data into appropriate systems and records; identifies and escalates unusual or out-of-specification values
- Performs work according to current Standard Operating Procedures and participates in SOP training and review as assigned
- Performs routine instrument cleaning and preventive-maintenance tasks according to established schedules; reports equipment issues promptly to Lead Laboratory and Sensory Technician
- Performs general lab maintenance and cleaning as outlined in the Lab Upkeep Checklist
- Supports quality investigations and improvement projects by performing assigned testing, sampling, and documentation
- Supports cross-training and demonstrations of routine lab functions as assigned
REQUIRED SKILLS/ABILITIES: - First, have a constant commitment to safety and quality
- Be a conscientious person, keeping in mind the needs of others as well as own
- Hold self accountable for maintaining a clean and organized work environment
- Work efficiently and collaboratively within a shared Quality Laboratory workflow
- Be detail-oriented and thorough in all laboratory work and documentation
- Perform aseptic technique regularly and effectively
- Maintain a clean, safe, and well-functioning lab, mindful of GLP requirements
- Organize a large amount of samples and provide clear and timely results
PREFERRED EDUCATION & EXPERIENCE: A 4-year college degree in microbiology, biochemistry, chemistry, molecular biology, or food science, OR, at least one year of professional or academic experience in a microbiological, food science, brewery, or similar, lab is required. Some background and interest in sensory science is preferred. Must be proficient in aseptic technique and basic lab duties. A passion for craft beer and fundamental understanding of the beer production process is preferred.
PHYSICAL REQUIREMENTS: - Must be able to lift 30 lbs.
- Must be able to maneuver 165 lb. kegs into position
- Must be able to navigate ladder while sampling from tanks
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