Experience in quality control within a food manufacturing or laboratory environment.
Hands-on proficiency with pH meters and other analytical measurement equipment.
Ability to perform laboratory testing procedures such as brix, refractive index, pH, density, sensory evaluations, weights, and moisture analysis.
Knowledge of food science, chemistry, and basic microbiological testing methods.
Understanding of HACCP plans, GMPs, SOPs, and food safety regulations.
Ability to conduct ATP testing for allergen control and sanitation verification.
Competence in operating laboratory instruments including viscosity meters, gas chromatography systems (GCMS), and UV‑visible measurement equipment.
Strong attention to detail and accuracy in sampling, testing, and documentation.
Ability to interpret product specification sheets and apply them to daily quality control activities.
Capability to identify, isolate, and hold non‑conforming product and determine appropriate dispositions.
Willingness and ability to work second shift (approximately 3:00 p.m. to 11:30 p.m.) and adjust to different weekend hours as needed.
Availability to work one weekend day as part of a six‑day workweek, with flexibility for occasional back‑to‑back weekends based on operational needs.
Ability to wear a half‑face respirator when working with specific chemicals in production.
Strong commitment to building a long‑term career in the food industry.
AA, BA, or BS degree in Food Science, Chemistry, or a related science field
OR at least 1 year of food quality control experience with specific lab testing responsibilities (brix, refractive index, pH, density, sensory, weights, moisture, etc.).
