Micro Laboratory Supervisor

stfcareers; Sioux City (IA); On-site; USD 65,000 - 90,000; Full time

Job summary

The STF Foods FSQA Micro Laboratory Supervisor oversees chemistry and microbiology labs to meet USDA and SQF requirements, and provides analytical support to the research group.

This role leads lab personnel, develops SOPs, ensures testing protocols, and collaborates with USDA-FSIS documentation; travel to remote facilities may be required.

Qualifications

• Bachelor’s degree in microbiology, chemistry or food science with supervisory experience.
• 2+ years in laboratory or plant environment, with leadership responsibilities.
• Experience in food manufacturing is desirable.

Responsibilities

• Staff laboratory personnel and scheduling; ensure qualified, trained personnel.
• Develop and maintain laboratory training programs and good laboratory practices.
• Guarantee use of proper testing protocols that conform to industry and government requirements.
• Create and maintain standard operating procedures and analytical testing procedures.
• Coordinate laboratory purchasing and supplies.
• Support USDA-FSIS documentation for the Food Safety program.
• Effectively write reports with scientific discussions and conclusions from tests and projects.

Skills

Laboratory management

Communication skills

Analytical skills

Excel

Education

Bachelor’s degree in microbiology/chemistry/food science

Tools

NIR

Titrators

Job description

SUMMARY

The FSQA Micro Laboratory Supervisor position is responsible for the supervision of the chemistry/microbiology laboratory and implementation of all testing and documentation necessary for compliance with USDA regulations, SQF program, and company requirements to ensure the highest standard of food safety and quality. Assist in the development of procedures for monitoring plant sanitation and supports the Food Safety Quality Assurance (FSQA) Department. Provides analytical laboratory support to the research group and may be involved in process improvement and new technologies.

ESSENTIAL DUTIES AND RESPONSIBILITIES

This list is not intended to be all-inclusive and other duties may be assigned.

• Ensure laboratory is staffed with qualified and well trained personnel.
• Effectively manage laboratory personnel to include hiring recommendations, performance appraisals, disciplinary action, time sheets, payroll, and effective scheduling.
• Develop and maintain laboratory training programs and good laboratory practices.
• Guarantee use of proper testing protocols that conform to industry and government requirements.
• Create and maintain standard operating procedures and analytical testing procedures.
• Coordinate laboratory purchasing.
• Use of statistical process control to maintain accurate records generated by lab data and research to determine the consistency of product quality, shelf life, research outcomes, process capabilities and opportunities, compliance with regulatory agency requirements, USDA issues, and HACCP.
• Establish procedures and protocols for monitoring, continuous feedback and implementation of processes to control and improve the shelf-life, lower micro counts and ensure the highest standard of food safety through new technologies, plant sanitation and process improvement.
• Enforce and maintain a high standard of safety for personnel and the environment and provide proactive feedback to management and follow-through to ensure corrective actions where required.
• Support USDA-FSIS on documentation to support the Food Safety program.
• Effectively write reports with scientific discussion and conclusions about analyzed data from standard tests and special projects.

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the work environment, knowledge, skill, and/or ability required or preferred. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

A Bachelor’s degree in a related field (microbiology, chemistry, food science) plus two or more years of relevant experience in the laboratory or plant environment or the combination of education and experience that enables performance in all aspects of the position, including supervisory experience. Experience in food manufacturing desirable. Well-developed management skills utilizing sound management principles in leading a team of employees. Must be resourceful, self-sufficient and able to adapt to a fast-paced environment.

COMMUNICATION SKILLS

Must have excellent written and verbal communication skills and demonstrated ability to work well with others. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, and/or governmental regulations, specifications, procedure manuals and technical data sheets. Ability and experience to write reports, business correspondence and technical procedures. Must be able to present information to all variety of groups. Will maintain informal daily contact with supervisor.

LANGUAGE SKILLS

Ability to read and interpret documents in the English language such as safety files and procedure manuals. Must be able to effectively communicate with management personnel and others within and outside of the organization.

MATHEMATICAL SKILLS

Ability to apply mathematical applications to practical situations. Must possess strong analytical and metric-based skills.

REASONING ABILITY

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical, diagram, written and/or verbal form and deal with several abstract and concrete variables. Ability to troubleshoot, analyze varying situations and develop quantifiable solutions.

OTHER SKILLS AND ABILITIES

Advanced proficiency in computer skills such as Outlook, Excel, Word, PowerPoint and Access as well as all standard programs used by the industry and the ability to learn and effectively use any and all other computer programs that are or will be made available. The ability to be flexible in work duties and to expand knowledge of the work area. Will work primarily in a monitoring and advisory capacity. Will have the authority to stop processes in the event of gross non-conformance of procedures and/or regulations. Must have the ability to calibrate, maintain and operate lab equipment (NIR - Near Infrared, Titrators, etc.). Laboratory analytic skills in a meat environment. Must hold a valid driver’s license due to occasional travel to remote facilities for training and meetings.

MISSION, VISION, & VALUES:

Must believe and lead STF’s MISSION of producing quality pork products, igniting the passion and growth of our team members, helping our community thrive, and making our business prosperous. Remembering that together we will achieve more by working safely and cultivating an inclusive and empowering environment. Must believe and fully engage in STF’s VISION of being a place where we all belong, working as one, to build our future. Must live STF’s VALUES in all decisions, behaviors, and interactions, which include-

SAFETY

Be committed to the safety and welfare of all employees through prevention, education, and awareness, with the ultimate goal of eliminating workplace accidents.

QUALITY

Our customers and families depend on us to provide a safe, quality product, by maintaining the highest food safety standards and desired customer specifications. Must take pride in the products we produce and serve.

DIVERSITY

We embrace diversity of identity, experience, and thought, and actively strive for inclusive behaviors across our company and our work. By promoting these values, we aim to create a positive work experience that encourage a sense of belonging.

COMMUNITY

Be a positive representative of STF in our community while supporting the organizations who work for the betterment of Siouxland.

SUSTAINABILITY

Be a steward of the earth by managing our environmental footprint.

PHYSICAL DEMANDS

While performing the duties of this job, the employee is frequently required to talk or hear. Generally the incumbent must be able to sit and use a computer for extended periods of time. The employee frequently is required to stand; walk; move about the facility; use hands to finger, handle or feel; and reach with hands and arms. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. This position requires the ability to occasionally lift office products and supplies, up to 20 pounds. Must be able to climb ladders and platforms and enter confined spaces. Must be able to wear all safety equipment. Individual must be able to effectively work in a normal production environment where temperatures and noise levels may vary.