Chemist II

Essential Functions and Responsibilities

• Prepare, revise, and ensure that standard operating procedures (SOP) are being followed, and that laboratory information management systems (LIMS) and batch records are completed in detail, in total, and in a timely manner.
• May oversee the work of Chemists I and provide training or guidance.
• Successfully complete trainings and demonstrate working knowledge of topics such as Quality Assurance, Quality Control, safety, biosafety, and competencies in laboratory procedures.
• Perform analytical (physical/chemical) or microbiological testing and its procedures using laboratory equipment and/or microbiological procedures; keep documentation, testing records and logs.
• Develop and validate new methods as directed.
• Troubleshoot and resolve technical issues with methods, experiments and equipment.
• Prepare reports and documentation of findings.
• Aid in the training of technicians on laboratory operations and SOPs.
• Clean and maintain the lab and equipment per protocols.
• Data mining/research as needed/directed on samples and/or testing.
• Verify and maintain organized, clean, sanitary, and safe conditions.
• Enforce safety and quality regulations.
• Record all required data on appropriate forms or in appropriate systems.
• Ensure timely quality escalation of laboratory deviations, out of specification results, nonconformances and lab events.
• Adhere to all current Good Manufacturing Practices and Good Laboratory Practices.
• Works closely integrating and operating in a team environment with minimal supervision.
• Perform duties safely and report unsafe conditions or actions.
• Reporting to work regularly and timely is essential to the success of this position with the knowledge that there may be occasions where flexibility on hours is required.
• Aid the laboratory manager as needed and directed.

Minimum Qualifications

• Bachelor’s degree in Chemistry, Biochemistry, or a closely associated field with laboratory course work or Masters degree or PhD in same.
• 4+ years’ of analytical laboratory experience (dietary supplement, nutraceutical, pharmaceutical, food industry or environmental is preferred).
• If MS or PhD then 2+ years of analytical laboratory instrumentation experience or microbiology.
• Advanced experience and knowledge with analytical equipment and techniques such as HPLC/UPLC, HPTLC, LC/MS-MS, GC/MS-MS, FTIR, UV-Vis, ICPMS, Titration.
• Strong ethics and integrity; process driven.
• Mathematical skills—accuracy with arithmetic, subtraction, decimals, and percentages.
• Language skills—must be able to read, write, and comprehend instructions and hold general conversation in English.
• Computer Skills—must be familiar and proficient with Microsoft Office, and comfortable with/or learning databases, and other business-related software.
• Must be capable of working in a fast-paced GMP manufacturing environment and consistently meet due dates.
• Basic Lab- Normal dexterity for analytical chemistry lab work, pouring/ handling glassware, working with chemicals and processing data.

Preferred Knowledge, Skills, And Abilities

• Skilled in organization, superior communication, detailed documentation, ability to follow detailed instruction and standard operating procedures (SOP), and acute attention to detail; must be able to prioritize and to change priority dependent on situational urgency (as directed).
• Skilled in monitoring, analyzing, critical thinking and active listening.
• Demonstrate attention to detail, listening to understand, orientation to quality, problem sensitivity, problem solving, and ability to take initiative.
• Knowledge of food production processing, food/dietary supplement industry current Good Lab Practices, FDA, USP, AOAC, and lab ISO regulations, and basic computer data entry.
• Must be able to operate individually or as a team.

Physical Demands

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• Must occasionally lift 25 lbs.
• Regularly required to sit, stand, walk, and potentially smell or taste.
• Specific sensing abilities required by this job include near vision, smell, taste and manual dexterity.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.