Microbiology and Document Quality Technician

General Purpose:

This individual, in conjunction with the Quality Manager, will help build and maintain an effective culture of Food Safety and quality within the facility. Partner with operations to ensure finished product is food safe, meets finished product specifications, and results in a high level of customer satisfaction. The Senior Quality Technician will be primarily responsible coordinating daily lab activities, work tasks of the lab technician, and executing essential day to day activities that ensure food safety and customer satisfaction. This person should be a highly organized effective communicator with an inquisitive mind.

Job Duties and Responsibilities:

• Partner with Operations to continuously drive the facility's culture toward a higher level of food safety and quality.
• Coordinate daily lab activities; assign work tasks; monitor task progress; monitor technicians' performance and the correctness and efficiency of their testing; conduct inspections of the work area; function as an escalation point for questions or issues; and provide input into performance development and management activities.
• Provide laboratory training and function as a go-to resource; familiarize new technicians with all laboratory methods and good laboratory practices; model and promote a food safety and quality culture within the team.
• Enter, trend, and analyze test results to enable proactive decision making.
• Support customer, regulatory and 3^rd party Quality and Food Safety audits.
• Facilitate the review and submission of Certificates of Analysis to customers.
• Perform internal QA/ Food Safety audits and inspections.
• Make any necessary amendments to MIs, FMs, WIs, lab sheets etc. and submit changes under the direction of the Quality Assurance Manager.
• Review, inspect, and release raw ingredients in inventory systems and enter cheese analytical results.
• Submit Vendor Non-Conformances for any non-conforming ingredients and/or product contact packaging under the direction of the Quality Assurance Manager.
• Complete microbiological, analytical and sensory testing of finished products
• Support the maintenance of existing certifications such as SQF, Kosher, Halal, and Organic.
• Enter, trend, and analyze test results to enable proactive decision making.
• Create and/or update sample product labels as needed.
• Foster a positive and effective work culture within the facility.
• Participate in activities such as training and safety programs to enhance overall plant performance.
• Act as back-up for QA Manager in his/her absence
• Execute essential document review and approval (PC and HACCP documentation)
• Investigate, find solutions, and implement remedies to customer quality issues and complaints.
• Assist Quality Manager with PEM program including oversight of swabbing program, investigation and mitigation activities.
• The requirements herein are intended to describe the general nature and level of work performed by employee, but is not a complete list of responsibilities, duties, and skills required. Other duties may be assigned as required

Minimum Requirements:

Education and Experience

• Associate degree or Bachelor's degree, preferably related to Biology or Chemistry or equivalent combination of education and experience
• 1 year of laboratory/quality assurance experience

Knowledge, Skills and Abilities

• Ability to function in a small-scale laboratory
• Demonstrated leadership attributes or team lead experience
• General familiarity with computers and comfortable with computer-based tasks.
• Working knowledge of Microsoft Office, especially Word, Excel, and Outlook.
• Ability to follow written and oral instructions, as well as be an effective communicator.
• Strong interpersonal skills with a strong emphasis on teamwork.
• Demonstratable a capacity for leadership and independent inquiry.
• Ability to be organized and maintain an organized working environment.
• Must be able to read, write and speak English

Preferred Knowledge, Skills, and Abilities

• PCQI (Preventive Controls for Human Food) certified (Required within 3 months of employment, Employer Paid)
• HACCP certified (will be required within 6 months of employment, Employer Paid)
• SAP Experience
• Basic Understanding of Statistics and Data Analysis

Reporting to this Position:

• None

Backup Support to Position(s):

• Lab Technician
• QA Manager

Travel:

(Click on the appropriate box)

No travel required

5%-15% (1-3 times per year)

15%-25% (1-2 times per quarter)

25%-50% (up to 1 week per month)

50%-75% (up to 2 weeks per month)

75%-100% (3+ weeks per month)

Scope:

• Indicate pertinent information such the job's revenue responsibility, number of direct/indirect reports, sales or volume, division or enterprise scope, etc.

Job Description Completed By:

• Sue Liss, QA Manager
• November 2025

Job Description Approved By:

• Ashley Huey, QA Director
• November 2025

See last page for Physical Demands

DFA Physical Demands and Work Environment

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Sensory Demands (Check all that apply)

Verbal Communication Touch Smell Hear Read Taste Write

Vision (Check all that apply)

Close vision (clear vision at 20 inches or less)

Distance vision (clear vision at 20 feet or more)

Color vision (ability to identify and distinguish color)

Peripheral vision (ability to observe an area that can be seen up and down or to the left and right while eyes are fixed on a given point)

Depth perception (three-dimensional vision, ability to judge distances and spatial relationships)