Description

GENERAL SUMMARY

The Lead QA Lab Technician is responsible for providing support in leading the associates on hands on operations in the QA/Lab center. Works closely with the QA Manager in ensuring all specifications are met in conjunction with the departments that impact food quality, including receiving, portioning and sanitation. Responsible for Food Safety Audits, Quality Assurance, and protection of the LSF Brand.

DUTIES & RESPONSIBILITIES

Takes the lead on ensuring that all tasks listed below are adhered to and are in quality standards and compliance. Perform Food Safety Audits of the Quality Control Center. Assist with training of new employees, document control initiatives, and tracking data trends. Monitor GMPs, SOPs, and food safety controls. Monitor sanitary conditions of the facility, specifically using an established bacterial swabbing method. Monitor temperatures and other operating parameters of various laboratory instruments necessary for accurate testing. Prepare various media types used in laboratory testing, including monitoring and documenting pH levels. Keep inventory of testing media and materials. Maintain a clean and sanitary laboratory, including but not limited to keeping benchtops sanitized and free of clutter, washing lab floor and cleaning all glassware/metal instruments used in the testing process. Participate and act as key member of the HACCP Team. Perform other tasks as directed to support Quality and Brand. Qualifications

SKILLS & COMPETENCIES

Must be able to work independently, multi-task, and make appropriate decisions when necessary. Must have good communication skills and be able to work with personnel from other departments. Must be comfortable in a laboratory environment and know basic lab standard operating procedures, as well as aseptic technique. Must have basic problem-solving skills and be detail oriented.

MINIMUM EDUCATION & TRAINING

Minimum associate degree in biology, food science, or related field, bachelor's degree preferred. Experience in lab or food production environment a plus. Must be able to tolerate cold temperatures for short periods of time. HACCP Certification a plus. Must be able to lift 50lbs. Bilingual a plus.

ENVIRONMENTAL WORKING CONDITIONS

The working conditions will be in a laboratory setting as well as in a seafood processing setting. 100% of time spent at the QCC.