QA Sensory Technician

Position Overview

The Sensory Technician is responsible for daily sensory activities including training panelists for and hosting sensory evaluation sessions, organizing retains samples, maintaining inventory of supplies, collecting and analyzing sensory data, and assisting in product development.

Working Relationships

The position reports directly to the Quality Assurance Manager, or in their absence the Director of QA (or their immediate supervisor), and collaborates with all departments, especially Brewing, Packaging and Logisitcs

ESSENTIAL DUTIES & RESPONSIBILITIES INCLUDE, BUT ARE NOT LIMITED TO:

• Scheduling and leading routine sensory evaluation sessions including gross fault, green beer, consumer feedback tasting sessions, coworker training, and new product or specialty BBT release tastings sessions
• Analyze and communicate sensory data to QA manager, director or operations leadership
• Organize and lead core flavor training, including raw materials and special aroma focus sessions as necessary
• Analyze sensory panel data to determine refresher training needs and panelist sensitivities
• Maintain inventory of packaging retain samples and sensory supplies and prepare flavor stock solutions as necessary
• Meets consistently with supervisor and/or QA Manager to provide and receive feedback for continuous improvement initiatives
• Help draft and edit SOPs related to sensory program activities
• Become a skilled sensory panel performer and be an advocate for sensory participation through leading by example
• Contribute to a safe workplace by being a good steward of safety and GBPs
  
  

MACHINERY, TOOLS AND EQUIPMENT OFTEN USED

• Microsoft Office Suite of programs, specifically Outlook, Excel, PowerPoint, Word; and currently, DraughtLab sensory software
• Chemicals for dosing beers for sensory training, either raw flavors (to be diluted) or pre-prepared standards and the dedicated laboratory tools for measuring/diluting such as graduated cylinders, pipettors, flasks, etc.
• General office equipment such as phones, laptops with docking stations or CPUs, tablets, copier/scanner/printers and other equipment such as coolers, refrigerators, warming rooms
• Sensory panel administration supplies such as cups, water, snacks, LED lights, trays, etc.
• Carts, ladders, and storage racks in warehouse and laboratory facilities; cleaning supplies and equipment
• Draft/keg dispensing equipment
  
  

INCOMING CANDIDATES SHOULD HAVE THESE SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS:

• A Bachelor’s degree in Food Science, Chemistry, Biology, or other related fields, or equivalent relevant experience
• Sensory and/or laboratory experience in food or beverage manufacturing is a plus
• Demonstrated ability to work as part of a team
• Strong communication skills
• Strong attention to detail and ability to pivot on projects with the input of new information
• Proficiency with computer programs such as Excel, Word, PowerPoint and Outlook
• Excellent written and verbal skills.
• Advanced skills in Excel, Google functions, or other LIMS or sensory software is a plus
• Ability to prioritize tasks and meet deadlines based on a fast-paced production facility’s needs
• Takes ownership and initiative; has proactive mentality and approach
• Attitude: Positive, team oriented and results driven with a good sense of humor
  
  

Ppe Required For Job Tasks

• Safety glasses (Z-87 rated)
• Safety-toe, slip-resistant shoes or boots
• Chemical/heat resistant gloves if necessary
  
  

Requirements

• Periodic weekend support and overtime might be required
• Ability to stand on one’s feet for extended periods of time
• Ability to work in tight areas that require crouching or odd positions for short periods of time
• Ability to handle a wide range of environments related to seasons or production activity
• Ability to lift 40 lbs. or move containers by rolling or carting that can weigh up to 130 pounds
  
  

ENVIRONMENTAL CONDITIONS

• Exposure to Weather, such as extreme cold or heat: Occasionally - While outside traveling to and from retains room or A2, or while in a refrigerated warehouse or boiler room for short periods of time, or on the production floor during seasonal weather.
• Wet and/or Humid: Regularly- Maneuvering throughout the facility which is regularly wet and slippery.
• Exposure to Concerning Air Quality: There is a potential for exposure during travel through the facility, as the use of brewing, packaging and cleaning products and chemicals may be in use at any time. These hazards include airborne grain dust, hop dust, pungent chemicals.
• Noise-Intensity: Loud/Regular. When the mill is in operation, centrifuge, or packaging fillers are running or dry hopping is happening.