IFMA Foodverse

Responsible for overseeing the daily operations of laboratory functions at single location. Accountable for the accuracy and timeliness of any data being produced by the laboratory and staff members. May assist in the training of new methods and special on-site troubleshooting testing.

• Supervises the operations of the Chemistry and/or Microbiology lab to ensure the lab is running efficiently and producing accurate results in a timely manner.
• Conducts daily testing of meat and poultry products and by-products, to ensure that Smithfield products are wholesome and adhere to internal specifications and customer requirements.
• Gathers data on special projects which includes product, equipment or environmental testing.
• Manages laboratory supply inventory and purchases supplies when items run low. Works with the plant purchasing department on lab purchases of supplies and/or order supplies via SAP.
• Routinely tests products in the development stage, including product samples for microbiological and/or chemistry analysis. Adjusts shelf life protocols to fit the number of samples provided, if necessary.
• In the absence of key personnel the employee’s supervisor or qualified designee (one that has been trained in the key employee's duties) is responsible to complete or delegate the completion of all required tasks and responsibilities.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. May perform other duties as assigned.

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

• Bachelor’s degree (B.A.) in Biology, Chemistry, Food Science or related science field and 2 years’ experience in a laboratory and/or quality/food safety experience; or equivalent combination of education and experience.
• Knowledge and understanding of quality assurance principles, food science and meat processing, laboratory safety; preferred.
• In-depth understanding of microbiological testing and limited chemistry testing.
• Knowledge of various pathogens and microbes associated with food production.
• Hands on experience conducting microbiological testing of meat and poultry products.
• Comprehensive knowledge of HACCP requirements.
• Knowledge of Database software; Internet software; Spreadsheet software and Word Processing software.
• Excellent oral and written communication skills.
• Strong attention to detail.
• Ability to uphold regulatory, company and customer standards.
• Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.
• Must be able to travel up to 10% of the time.
• May be required to work long hours and weekends.
• Must have the ability to complete required applicable forms in English, which requires the ability to read and write in English.
• Ability to work well with others in fast paced, dynamic environment.
• Ability to be respectful, approachable and team oriented while building strong working relationships and a positive work environment.