Date: March 6, 2017
Position: Food Microbiologist – CQI Department
Reports to: Senior Director of Craft, Quality and Innovation
Location: Watsonville, CA
The individual in the Food Microbiologist position utilizes microbiological principles in daily strategic and tactical work to achieve priority quality, research, innovation, and sanitation priorities. The Food Microbiologist develops experiments to understand fermentation processes and presence/persistence of microorganisms in Farmhouse Culture products, ingredients, and manufacturing environment(s). This position collaborates with operational and other CQI staff to ensure that microbiological process standards are adhered to and achieved consistently. This position develops, issues, and monitors all microbiological standards including ingredient, WIP, and finished product monitoring as well as storage and process environments and employee practices. The Food Microbiologist collaborates cross functionally with numerous operational stakeholders including marketing, sales, operations, procurement, finance, and other CQI team members to ensure CQI priorities are delivered.
- Uses microbiology and fermentation expertise to advise and/or troubleshoot problems with existing or new items.
- Monitors ingredients, WIP, finished product, and manufacturing environments for microbiological compliance.
- Uses scientific method and microbiological principles to define problems and test/validate hypotheses.
- Establish and manages microbiology laboratory, budget, supplies, calibrations, cleaning and maintenance of lab equipment.
- Trains front line staff and implements new methods as necessary to ensure microbiological standards are achieved in manufacturing at all times.
- Utilizes quantitative and qualitative food analysis to include: Aerobic Plate Count, Total Coliform / E. coli, Staphylococcus aureus, Yeast & Mold, Salmonella, Listeria, E. coli O157:H7.
Media and sample preparation
- Documents sample preparation, analytical activities and experiment results
- Ensures adherence to ISO 17025 and laboratory safety standards
- Process owner and author for all processes, programs, and specifications related microbiological/fermentation quality and food safety.
- Communicates and collaborates regularly with Farmhouse Culture management and peers regarding CQI initiative status, hurdles, risks, and achievements.
- May directly or indirectly supervise other CQI employees as well as hourly staff during experiments and sample production.
- May participate in plant trials and first production runs of new products.
- Participates in front-end innovation work as well as competitive product research.
- May participate in consumer research initiatives.
- Actively contributes solutions and new ideas.
- Maintains employee safety, GMP, SQF standards and good laboratory practices at all times.
Education & Experience
- Bachelor of Science in Microbiology, Fermentation Science or equivalent. Registered Sanitarian is a plus.
- Minimum 5 years’ professional experience in fermentation or food manufacturing
- Demonstrated professional growth and promotion in prior work experience.
About Farmhouse Culture
Farmhouse Culture, a leader in probiotic rich foods creates an innovative range of foods, beverages and snacks built on a foundation of lactic acid fermentation. Farmhouse Culture brand products are inspired by global flavors using the finest local and organic ingredients in Watsonville, CA, along California’s Central Coast. Founded in 2008 by Kathryn Lukas, a trained chef and fermentation enthusiast, Farmhouse Culture’s ferments appeal to the growing demand for simple, great tasting, probiotic rich foods. To learn more about Farmhouse Culture, visit: www.FarmhouseCulture.com
Applicants may forward resume and cover letter to: email@example.com