Laboratory
Coordinator – Johnsonville Sausage -
Position Overview:
The Laboratory Coordinator will coordinate all functions of the microbiology and chemistry laboratories, leverage competencies in testing procedures, new technology, meat/food science, project management, and statistical process control. The end results are to build “State of the Art” support services group which provides fast, accurate, and efficient results to all JVL and Co-pack facilities and to coach/develop a “World Class” team.
Why This Is A Great Job For A Person Who Wants To Accept Nothing Less Than Personal Greatness:
- Provide food safety and quality technical support to all Johnsonville and Co-pack facilities by leveraging your knowledge and skill in microbiology, meat science, manufacturing, and new technology. Work with Manufacturing, Research and Development, Food Safety and Quality, and Engineering to Protect the Brand.
- Challenge your ability to lead projects by applying best practice project management skills in order to successfully bring project and future needs to the forefront. You will have the opportunity to support or lead cross-functional teams charged with food safety/quality elements and/or enhancements.
- Challenge your ability to develop others by identifying and providing opportunities for members to continually advance themselves both technically and professionally.
- Challenge your effectiveness as a communicator with different audience levels through presentations, project updates, and progress reports on technical and scientific subjects.
- Coordinate laboratory testing schedules and provide oversight for the daily operation of the microbiology and chemistry laboratories. You will have the opportunity to develop and maintain laboratory budget and capital expenses, conduct laboratory meetings, maintain laboratory standard operation procedures for GLP, regulatory guidelines, and State of Wisconsin Certification and USDA Accreditation; coordinate/delegate special laboratory projects on an as need basis.
- Be
familiarized with and have a working knowledge in data management, experimental design, and
statistical process control.
Qualifications:
What You Bring To The Job:
- B.S. in microbiology, food science, meat science, or related science (Master’s Degree Preferred)
- Successful track record of coaching and developing members
- Demonstrated project management skills
- A minimum of 5 years experience in a laboratory setting
- Proven experience in problem solving skills
- Knowledge of pathogen detection techniques, conventional, rapid and genetic
- Ability to write and maintain scientific standard operating procedures and GLP
- Ability to communicate with clarity in a timely manner
- Must be proficient in Microsoft Office computer applications
- Excellent organizational skills and ability to multi-task
Please apply on-line at:
________________________________________________________
Copyright (C) All rights reserved
under FoodHACCP.com
If
you have any comments, please send your
email to info@foodhaccp.com
