Lab Technician Chemistry II (Nights)

A Typical Day

The Lab Technician Chemistry II is responsible for the accurate performance of all physical testing currently conducted.  Ensure the timely and accurate flow of information to the plant staff and customer service by maintaining files and entering results into data base.  Interpret results and initiate endpoint testing as needed.  Maintain ledgers and equipment in order to ensure the validation of all processes.  Assist in the compilation of data or initiation of new testing as needed. 
 

Job Responsibilities

• Learn and efficiently perform lab tests presently conducted, and lab testing initiated in the future.
• Perform all assigned chemistry analysis on in-process, finished product, and project samples.
• As new tasks are introduced lab staff may be asked to take a written procedure, order their own supplies and starts to perform testing with little input.
• Ability to assume duties without being asked and solve problems on an independent basis.
• Will be expected to report results, able to act on the basis of the data.
• Ability to successfully comply with quarterly proficiency studies and quality control programs.
• Work independently with minimal supervision
• Manage and maintain confidential information
• Maintaining and troubleshooting lab instruments 
• Maintain professional standards and demonstrate sound judgment during peaks periods of activity
• Establish effective working relationships with internal customers
• Annual completion of OSHA required safety training.  
• Active participation and ownership in your training and development program and associated activities, classes and events, which will be held before, during, after shifts and during scheduled days off.  
• Help coach and train teammates and participate in on the job, buddy training.
• Place high priority on food safety and sanitation by understanding and executing HCC’s food safety and sanitation policies and procedures. 
• Hold self and others accountable to HCC’s food safety & sanitation guidelines and policies by communicating any food safety incident, observation, or opportunity to your leadership team or teammates. 
• Participate in food safety and sanitation root cause analysis and improvement activities when required.  
• Prioritize safety above all other job duties by having a safety first approach at all times. 
• Report any safety issues, observations, opportunities to your teams and follow up.  
• Participate in departmental safety teams.
   

What You Will Need

• English skills must be proficient to understand, read, write and speak English
• High School diploma or GED from an accredited institution plus 1 year lab experience (lab experience can include HS science courses)
• Intermediate experience with Microsoft Excel, Word and Outlook 
• Must be open to working weekends, holidays and rotating shifts (day/swing/graveyard) as necessary) and working overtime as necessary
• Ability to lift 50 lbs

What Will Put You Ahead

• Bachelor’s degree in Food Science, Chemistry, Biological Sciences or related field  
• Experience in a Lab I, II or III role
• Intermediate experience in SAP  
• Strong written and oral communication skills
• Has completed/in the process of completing HCC Level 1 Leadership training
   

Physical Demands & Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee will be required to:

• Stand, walk, use hands to finger, handle or feel and reach with hands and arms, climb or balance, stoop, kneel, crouch or crawl and talk or hear.
• Stand and walk almost the entire workday.
• Employees must be physically capable of working in any of the job tasks within their respective area.
• Required to work at heights and in fairly small areas.
• Pushing, pulling, reaching, bending, stooping, squatting, kneeling, handling and grasping, twisting/turning, repetitive bending.