Lab Technician

The Lab Technician is responsible for analytical testing of samples, production of lab chemicals and maintenance of lap equipment. Performs chemical analysis of product while observing the facilities safety practices, procedures and quality system. The Lab Technician may be required to work Sundays and evenings on occasion, as needed.

ESSENTIAL DUTIES AND RESPONSIBILITIES: 

Performs the following duties:

• Performs non-routine and routine analysis utilizing appropriate distillation, titrimetric, colorimetric, and instrumental methods as required.


• Perform wine/juice quality analysis pertaining to grape maturity, White and Red juice analysis, fermentation tracking, press analysis, monthly QC, barrel monitoring, cellar/aging operations, storage, and bottling QC.


• Prepares daily paperwork for sampling and recording data.


• Ensures accurate operations of all laboratory equipment/instrumentations.


• Troubleshoots when necessary to ensure accurate results.


• Operates laboratory instruments to include densitometer, refractometer, balances, turbidimeters, and other instruments as required to perform duties.


• Maintains and calibrates analytical instruments in the laboratory in optimum operation condition.


• Ability to make reagents.


• Executes data collection, analysis, and reporting of monthly analysis on Inventory of wines held in cellar. Accurately report analysis and flags possible issues.


• Validates methods and equipment using a range of analytical techniques and instrumentation.


• Performs standard checks and analysis of wines.


• Cleans and maintains quality of laboratory instruments.


• Performs rechecks as required to confirm abnormal results.


• Manages data entry, reads and interprets analytical results accurately and efficiently.


• Maintains files, organized records and legible and accurate lab records.


• Utilizes personal protection equipment as required.


• Safely operates forklift to meet production needs as required.

Compensation:

The pay rate for this role is $18-$22 hourly. This is a non-exempt role, eligible for overtime pay.

QUALIFICATIONS

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, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Forklift certification required. Proficient in using Microsoft’s Office Suite including Word and Excel.

Education and/or Experience: Bachelor’s degree (B.S.) in Enology, Viticulture, Biology, Chemistry, Fermentation Science, Nutritional Science or equivalent work experience, Food Science, Microbiology, related field or equivalent. Prior production experience in a wine lab environment is preferred, but not required.

Knowledge / Technical Skills: Duties require professional verbal and written communication skills. Strong organizational and problem-solving; able to manage priorities and workflow with strong ability to meet deadlines. Demonstrated reliability and punctuality, work effectively in team/crew environment, adherence to all safety regulations and operating procedures.

Customer Service Skills: Politeness, confidence, tact, patience and diplomacy while dealing with complex and confidential situations. Excellent communication skills and the ability to deal effectively across all levels of the business organization are necessary. The ability to maintain a professional and courteous relationship with all. Excellent project management and decision-making skills.