QA Lab Intern

richardson; Carrington (ND); On-site; USD 17,000 - 21,000; Full time

Job summary

Richardson's Carrington facility is seeking a QA Lab Intern to support moisture and quality analysis during pasta production at the durum milling and pasta plant. You will assist with quality checks and data collection to ensure product consistency and safety.

The role requires at least two semesters of related coursework, strong communication skills, and proficiency with MS Office; candidates must be able to work in a manufacturing setting with lifting and environmental requirements.

Qualifications

• Excellent verbal, written, and interpersonal communication skills.
• Experience with MS Office (Outlook, Word, Excel, PPT).
• Able to manage multiple priorities in a fast-paced manufacturing environment.

Responsibilities

• Conducting moisture and quality analysis on pasta products during the manufacturing process.
• Conducting routine quality audits of the packaged finished goods.
• Conducting analysis on raw ingredients including moisture, ash, falling number, and protein.
• Analysis of retained samples for quality issues.
• Conducting cooking analysis on finished goods.
• Conducting dimensional analysis of finished goods to ensure shapes are within specifications.

Skills

Verbal communication

Written communication

Interpersonal skills

MS Office

Education

Two semesters in cereal/food science or related coursework

Tools

MS Office

Job description

As part of Richardson's global agriculture and food business, our food and ingredients division plays a central role in connecting farm to table through our vertically integrated supply chain. As a leading pasta manufacturer, Richardson produces a wide range of high-quality dry pasta products for diverse markets and end uses.

We currently have an opportunity for an QA Lab Intern at our Carrington, ND durum milling and pasta production facility, where we produce Dakota Growers pasta.

• Conducting moisture and quality analysis on pasta products during the manufacturing process.
• Conducting routine quality audits of the packaged finished goods.
• Conducting analysis on raw ingredients including: moisture, ash, falling number, and protein.
• Analysis of retained samples for quality issues.
• Conducting cooking analysis on finished goods.
• Conducting dimensional analysis of finished goods to ensure that shapes are within defined specifications.

Education and Experience Required:

Successful completion of at least 2 semesters of an accredited Cereal Science, Food Science, Biology, Microbiology, Chemistry, or other related coursework.

Preferred Education, Experience and Skills:

• Must have excellent verbal, written, and interpersonal communication skills
• Must have experience with MS Office (Outlook, Word, Excel, PPT)
• Must be able to deal with multiple priorities in a fast-paced manufacturing environment

Physical Requirements:

• Must be able to lift up-to 34 pounds for 6+ hours per shift
• Must be able to lift up-to 50 pounds for 3+ hours per shift and anything over 50 pounds requires team assistance or mechanical lifting devices
• Must be able to sit, climb and work off ladder, and operate foot pedals for 3+ hours per shift
• Must be able to work in a dusty and cold environment for 3+ hours per shift
• Must be able to work in confined spaces for 3+ hours per shift
• Must be able to work in high heat and humidity for 6+ hours per shift
• Must be able to balance, bend, crouch, kneel, stoop, walk, and reach above shoulders for 6+ hours per shift
• Must be able to perform simple grasping, push, pull, feel and perform fine manipulation for 6+ hours per shift
• Must be able to stand for 8+ hours per shift
• Must be able to wear a respirator as needed
• Must be able to make fine distinctions by sound
• Must be able to express or exchange ideas by means of spoken or written word
• Must be able to distinguish object or equipment visually