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Lab Technician - Brewery/Quality Control at Bosque Brewing

Posted in General Business 30+ days ago.

Type: Full-Time
Location: Bernalillo, New Mexico





Job Description:

Job Summary:
The primary mission of the Lab/QA QC Technician is to test, track, and analyze all indicators of quality in the brewery from raw materials to finished product. The Lab Technician will ensure the completion of daily lab requirements, working directly with the brewing, filtration, and packaging teams to ensure that all QA/QC goals are being met.
Essential Functions & Responsibilities:

Enthusiastically represent the Bosque Brewing Co. brand, beverages, and company values by engaging in positive gestures of respect, courtesy and kindness to internal and external guests consistent with Bosque Brewing Co. values and expectations.
Display a sense of urgency and attention to detail by anticipating the departments' needs and responding appropriately.
Perform daily, weekly, monthly, and yearly sampling, analysis, and organization of quality and accurate data in accordance with designated QA/QC plan. Sampling may be performed in all areas of production from raw material to final product both for microbiology or physic-chemical tests. Test to include, but not limited to:

Gravities.
pHs.
VDK testing on UV spectrophotometer.
Measure and track dissolved oxygen.
Packaged beer analysis (fill levels, TPO, micro stability).
Microbiological sampling and plating.
ATP swabbing.
Prepares media and reagents for different analyses as needed.

Assist the CPO in maintaining quality and consistency by developing, implementing, and refining workplace SOP's for the Lab and other related areas of the brewery.
Responsible for yeast management, to include, but not limited to: cropping, scheduling, health monitoring, ordering, propagation, pitch rate adjustments.
Test and inspect raw materials, wort, fermenter, bright tank, can, bottle and keg samples for parameters specified for each area.

Measure and track brewery effluent pH.
Maintain magnesium hydroxide dosing system, maintaining inventory, and make adjustments as needed.

Perform sterilization of material and equipment to be used for microbiological work.
Perform various studies and perform statistical analyses to improve quality throughout the brewery. Proactively suggest process and recipe changes based on these analyses.

Records results in standardized forms, reporting results (e.g. weekly lab report) to supervisor.
Identify trends in quality indicators and discuss deviations from specifications.
May summarize data and present it in the form of graphs, charts or other appropriate ways per demand.

Conduct sensory analysis research and development, hold periodic sensory analysis panels and assist R&D activities in sampling, analyzing and performing benchtop plus other tests. Maintain beer archive for sensory analysis panels and packaged beer analysis.
Monitor laboratory material/chemical inventory and generate orders within defined budget.
Maintain the cleanliness of the lab environment through proper housekeeping. Calibrate and perform scheduled preventative maintenance on all laboratory equipment.
Formulate and maintain quality control objectives, coordinate these objectives with production and brewery teams.
Complete required paperwork, logs, and computer systems (Ekos) for inventory accuracy.
Maintain a clean working area by performing general sanitation of the equipment. Perform thorough deep cleaning or special projects deemed necessary on an as needed basis.
Maintain a heightened awareness of safety precautions and hazards for self and others at all times.
Ensure communication is passed across the organization from the CPO and administrative team to every coworker in the brewery.
May assist management in developing and maintaining functional procedures, work instructions, and training checklists related to position duties.
Comply with federal, state, and company policies, procedures, and regulations.
Support coworkers and departments with tasks and project-based work. Perform all other duties and tasks as assigned.

Knowledge, Skills, and Abilities Required:

Must be 21 years of age or older.
High school Diploma or GED is required. Bachelor's degree (B. Sc.) from four-year college or university in a STEM or Chemistry-related field is preferred.
Minimum two (2) years related experience and/or training in a food laboratory setup, lab experience working in a production brewing facility is highly preferred.
A passion for craft beer is essential. Intimate understanding of the brewing process and experience implementing and overseeing brewery QA/QC systems is preferred.
Ability to set up, clean, calibrate and safely operate laboratory equipment and instruments such as microscopes, centrifuge, agitators, spectrophotometer, chemical balance/scales, spectrophotometer, incubator, CO2/DO analyzer, PH meter, foam tester, turbidity tester, seam analyzer, Alcoholyzer, GC and other equipment.
Ability to operate a Forklift, Electric Pallet Jack, and Hand Truck to move kegs and packaged products.
Ability to work in a fast-paced environment with tight deadlines, multiple tasks, and changing conditions. The ability to think on your feet and adapt, flexibility is key.
Ability to interact professionally, with civility, and effectively with coworkers and the general public. Must possess solid interpersonal skills and team orientation.
Ability to organize and prioritize workload to meet deadlines without direct supervision.
Proficient in basic computer skills (Microsoft office), inventory, data entry and analysis.
Excellent written and verbal communication skills (in English) with the ability to effectively listen to and understand others. Ability to interpret and act on a variety of instructions furnished in written, oral, diagram, or schedule form.
Ability to solve problems with good reasoning capacity.
Ability to present self in a professional, pleasant, and well-groomed manner.
Ability to move kegs and operate a hand truck.
Ability to work safely with chemicals in a fast paced wet/hot/cold/noisy environment.
Ability to work varied shifts, including weekends and holidays.
Ability to adhere to company and department rules, policies and procedures.

Physical Demands / Work Environment & Conditions:
The physical demands described here are representative of those that must be met by an employee, with or without accommodation, to successfully perform the essential functions of this job. While performing the duties of this job: the employee is continuously (90-100%) required to: balance, stand, and walk; use repetitive motion of hands to reach, grasp, hold, handle, or feel; use repetitive motion of fingers to pick, pinch, and type; push, pull, and lift up to 165 pounds of force to move objects; and talk or hear. Specific vision abilities required by this job includes close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurement devices; and/or assembly or fabrication parts at distances close to the eyes.
The employee is frequently (60-90%) required to: read data; climb using step-stools; stoop or crouch; reach use hand-eye coordination.
The employee is occasionally (30-60%) required to: climb using ladders; sit; push, pull, and lift up to 200 pounds of force, with assistance, to move objects.
Work is performed within a production environment, subject to temperature variations, hazardous chemicals, mechanical parts, increased noise levels and dust. The employee is subject to both environmental conditions. Activities occur inside and outside. The employee is subject to noise. There is sufficient noise to cause an employee to speak loudly in order to be heard above ambient noise level. The employee may be regularly exposed to airborne particles, odors/fumes, moving mechanical parts and vibration while actively performing maintenance and/or repairs.





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