Main Functions

As laboratory technician:

• Performs baking tests to evaluate the quality and performance of the yeast.
• Performs microbiological testing including master aseptic plating and transfers, media preparation techniques and pathogen testing for Salmonella and Listeria.
• Performs chemical and physical analyses including but not limited to moisture, protein, phosphate, starch, salt, specific gravity, brix, sludge.
• Prepares and inoculates laboratory culture vessels required for the first factory fermentation stage.
• Performs quality control checks on finished product.
• Maintains, calibrates and/or verifies laboratory equipment. Troubleshoots and corrects equipment problems.
• Properly documents and reports laboratory data. Records data manually and/or electronically.
• Communicates results to production departments and Laboratory Supervisor or Manager as needed.
• Interprets testing results and places nonconforming product on hold pending rework/disposition instructions by the QA/QC or Laboratory Manager.
• Contributes to maintaining and improving a clean and orderly laboratory environment.
• Applies Good Laboratory Practices, ISO 17025 principles, Lean Six Sigma Tools and Health and Safety practices in their day-to-day work.
• Other duties as assigned.

As fermentation operator:

• Operates yeast manufacturing via automated process, follows established methods and schedules, ensures required specifications are met.
• Takes care of all equipment and systems in their sector (fermenters, separators, various controls, valves, pumps, yeast loading, etc.)
• Participates in cleaning and inventory.
• Documents and enter all data un the system.
• Escalates any issues to supervisor.
• All other tasks.

Technical skills

Required

• Working knowledge in Good Laboratory Practices and aseptic sampling principles.
• Experience with or an interest in the application of lean six sigma principles into a laboratory environment.
• Proficiency in Microsoft Office applications. Prior experience with a LIMS is a plus.
• Accuracy and attention to detail; logical and methodical approach to problem solving.
• Aseptic techniques and proficient in Microbiology
• French speaking/writing
• Experience and/or interest in fermentation, biotechnology, process control, etc.
• Experience and/or interest in manual work (replacing valves, probes, gaskets, etc.)

An asset

• Prior experience and/or an understanding of the ISO 17 025 standard, Good Manufacturing Practices and/or HACCP principles is a plus.

Personal abilities

Required

• Ability to develop and maintain productive and positive relationships with co-workers.
• Ability to work under stress.
• Ability to adapt to quick changes, troubleshoot and find solutions.

General criteria

Required

• Work in a environment permeated by the aroma of yeast
• Frequently required to sit, talk, and hear
• Constantly required to walk and stand
• Regularly uses hands and fingers to feel, handle, or operate objects, tools, or controls
• Occasionally lifts and/or moves up to 50 pounds (23 kg)

Organization

Lallemand is a privately held Canadian company founded in the late 19th century, which develops, produces, and markets microorganisms for various markets. The administrative offices of the parent company are in Montreal, Canada. Today, Lallemand employs more than 5,000 people working in more than 45 countries on 5 continents.

Lallemand Baking offers a range of superior quality baker's yeast – both fresh and dry varieties – and specialty ingredients to meet bakers' needs across North America, Europe, the Middle East, and Africa. Baking cultures and dough conditioners round out our impressive product range.

The Lallemand baking team's many branches collaborate closely to provide innovative products and efficient services, backed by a skilled technical support team in each region of operations.

Please take note that accommodations will be provided in all parts of the hiring process. Applicants need to make their needs known in advance.