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About Kerry

Kerry is the world's leading taste and nutrition company for the food, beverage and pharmaceutical industries. Every day we partner with customers to create healthier, tastier and more sustainable products that are consumed by billions of people across the world. Our vision is to be our customers' most valued partner, creating a world of sustainable nutrition. A career with Kerry offers you an opportunity to shape the future of food while providing you opportunities to explore and grow in a truly global environment.

About the role

Our Rochester, MN location is part of our Applied Health and Nutrition Division and specializes in fermented ingredients for products related to the bio-science industry. Our team isproud of the work they do and have a focus on clean label or natural products ensuring freshness.

2402 7th Street NW Rochester, MN 55901

Pay Rate/Hourly Rate: 22.05-26.00

Shift/Working Hours: 7:00 AM-3:30 PM, Monday-Friday

What you'll do:

Maintains full knowledge of relevant procedures of inspection and testing of the Microbiology laboratory. Works towards continuous improvements within the lab, trending and identifying actions for Out-Of-Specification reduction

Key responsibilities

• Ensures that products and QC practices are in compliance with Kerry standards and local, state and federal regulations, as well as customer requirements.

• Gives input and assists in the development of QC procedures, policies, and philosophies. Supports equipment and Out-Of-Specification troubleshooting.

• Interprets and evaluates Out-Of-Specification QC test results against established specifications and industry practices. Leads product customer complaint and non-conformance investigations with Root Cause Analysis (RCAAPs) with a cross functional team. Ensures that they are actioned and closed in a timely manner.

• Ensures all non-conformances pertaining to the lab are entered correctly into the Intelex database and are assigned to coordinators for investigation. Work cross-functionally in root cause analysis and investigations following site and product non-conformances. Work with production teams to drive completion of corrective action plans.

• Aids in the introduction and set-up of new products and testing requirements in SAP.

• Aids in the completion of external requests of samples and shelf-life extensions.

• Aids the Quality team in Preventive Controls checks PCQI (Preventive Controls Qualified Individual) related actions.

• Coordinates all calibrations and PMs of lab equipment.

• Purchases lab equipment/materials and ensures proper inventories are held.

Qualifications and skills

• EDUCATION: Bachelors degree in Chemistry, Food Science, Microbiology or a related field.

• EXPERIENCE: 2-5 years experience in food Production or food QC lab setting is preferred.

• SKILLS: Knowledge in QC laboratory methodologies, quality systems, and food safety is required. Knowledge of current GMP. HACCP Training. Allergen awareness. Must be computer literate. Must have excellent interpersonal skills, including both verbal and written communication and the ability to lead and work in interdepartmental teams. The work is self-directed and requires the ability to work without close, direct supervision utilizing good organizational techniques.