|
Description
|
General Summary
The Chemist is to perform accurate and precise chemistry tests on food
products with proper documentation and reporting, with minimal
supervision. The chemist will also be involved in maintaining and
improving the quality system.
Essential Duties and Responsibilities
o Perform accurate and precise chemistry methods, including sensory, on
various soy and dairy related products
o Comply and be familiar with policies, procedures, and work
instructions, in relation to our laboratory quality system (ISO 17025)
o Training must be properly completed, once the individual has become an
expert in the test, the individual will be able to assist with planning,
as well as reporting opinions and interpretations of that particular test
o Provide recommendations to improve quality system
o Maintain instrumentation maintenance and controls as well as inventory
o Make sure all results are accurately reported and that all
documentation and controls are in place
o Write and develop chemistry related standard operating procedures
o Follow the Chemical Hygiene Plan and be environmentally aware
o Act as trainer
o Maintain housekeeping
o Assist with and participate in various proficiency testing
o Perform corrective and preventative actions when necessary
o Assists with chemistry related challenges (troubleshooting)
o Work on special projects assigned by the Chemistry Supervisor
o Assist with new and improved chemistry methodologies
o May require weekend work
*It is important to note that keeping a high morale is extremely
important and will have a significant impact on your overall objectives.
|
|
Requirements
|
Job
Specifications
A. Knowledge, Skills and Abilities
o Great organization, Multi-tasking, Great customer service, Team oriented,
Excellent communication skills, Detail oriented, effective time
management
o GLPs, a must!
o Understanding and performing data analysis is important.
o Good writing skills
o Must be familiar with LECO, FT120, HPLC, GC-MS, pH, TA, moisture, ash,
fat and protein testing
B. Education and Experience
o BS in Chemistry or Food Science, or other related fields
C. Nonessential Qualifications
o Need an understanding of ISO 17025
o Experience with dairy and/or soy a plus
|
