• Laboratory Manager

    Job Locations US-IA-Norway
    Req No.
    2018-1763
    Category
    Quality
    Type
    Regular Full-Time
  • Overview

    **When applying with Frontier Coop, it is not necessary to enter work history on application form if resume is uploaded.

     


     

    SUMMARY

    Oversees and manages day-to-day operations of the QC laboratories, including QC Analysts (currently 10), at the main Norway facility. Laboratory operations include physical, chemical and microbiological testing on raw materials, in-process materials, and finished good products. Also contributes to the other support functions that the QC department provides across the various divisions of the Co-op.

     

    ESSENTIAL DUTIES AND RESPONSIBILITIES

    • Has a critical role in assuring product safety, quality and continuous improvement across the various Frontier Co-op brands; and therefore must have familiarity with botanical products.
    • Supervises QC laboratories and staff including assignment of duties, performance measures and evaluation.
    • Oversees and expands on the ISO/IEC 17025 accreditation of the Frontier Co-op Laboratories
    • Develops methodologies and processes for evaluating products through organoleptic and analytical methods.
    • Ensures analytical analyses are performed accurately for determining purity and for meeting quality specifications.
    • Represents Quality Control on teams within the company across the various facilities.
    • Provides information and support to production, purchasing, customer service, marketing, sales and other groups as needed.
    • Assists in answering customer questions and providing intra-departmental technical and educational support
    • Other duties may be assigned.

    SUPERVISORY RESPONSIBILITIES

    Direct or indirect supervision of 10-15 QC Analysts who provide support in departmental and divisional goals.

    Shares responsibility for safety within department and actively assesses hazards in their department and finds solutions to those hazards.

    Reinforces a safety culture: leads by example, reminds employees to work safely, praises good behavior and safe practices, encourages suggestions, communicates consequences for unsafe acts, holds employees accountable, disciplines employees when warranted.


    QUALIFICATIONS

    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

     

    EDUCATION and/or EXPERIENCE

    B.S in Food Science or related field; and more than 3 years related experience and/or training; or equivalent combination of education and experience. Must have previous management experience.

     

    LANGUAGE SKILLS

    Ability to read, analyze, and interpret such items as highly detailed professional, scientific, and technical journals, and legal documents. Ability to respond effectively to the most sensitive inquiries or complaints from both inside and outside the company. Ability to write speeches, articles, or memos using original or innovative techniques or style. Ability to make effective and persuasive presentations on controversial or complex topics to such groups as top management, boards of directors, or the general public.

     

    QUANTITATIVE SKILLS

    Ability to comprehend and apply advanced concepts such as logarithms or quadric equations, plus principles of calculus or advanced statistical theory. Ability to apply mathematical operations to such tasks as frequency distribution, determination of test reliability and validity, analysis of variance, correlation techniques, sampling theory, and factor analysis.

     

    OTHER SKILLS AND ABILITIES

    • Ability to work within team concept.
    • Proficiency with laboratory equipment used, including, but not limited to, distillations, extractions, titrations, physiochemical spectrometers, HPLC, GC/MS, and ICP-MS.
    • Ability to perform sensory analysis of herbs, spices, essential oils, and other botanical materials.
    • Good organizational skills, decision-making skills and attention to detail with ability to prioritize multiple projects and work independently.
    • Familiarity with Word, Excel and database software, especially LIMS and ERP software.

     

    PHYSICAL DEMANDS

    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 is frequently required to stand; walk; sit; use hands to finger, handle, or feel; and taste or smell; and to view a computer monitor or video display.  The employee is occasionally required to reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear.  The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, depth perception, and ability to adjust focus.

     

    WORK ENVIRONMENT

    The work environment characteristics described here are representative of those an employee encounters while performing 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 is occasionally exposed to toxic or caustic chemicals.  The noise level in the work environment is usually moderate.

     

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