Seasonal Lab Technician 1 - Ripon

About the role

The Seasonal Lab Technician 1 reports to the Lab Quality Services Manager and is responsible for performing non-routine / routine chemical / physical analysis, tests required for quality control, research, and development purposes for the evaluation of raw ingredients, and products and processes. Assists in compiling, analyzing, and interpreting results. This is a seasonal position for the harvest season from now through approximately October.

Responsibilities

• Performs wine quality analysis pertaining to grape maturity, White and Red juice analysis, fermentation tracking, press analysis, monthly QC, barrel monitoring, cellar/aging operations, and storage.
• Ensures accurate operations of all laboratory equipment/instrumentation such as Y15, Alcolyzer, spectrophotometers, pH meters, aeration-oxidation, cash stills, etc.; ability to troubleshoot when necessary.
• Additions and preparation of yeast and yeast nutrients to tanks and barrels.
• Performs non-routine and routine analysis utilizing appropriate distillation, titrimetric, colorimetric, and instrumental methods as required.
• Operates laboratory instruments such as a refractometer, balances, turbidity meters, and other instruments as required.
• Maintains and calibrates analytical instruments in the laboratory in optimum operation condition.
• Works directly with suppliers' technical staff to resolve maintenance issues; recommends new equipment and assists in selecting suppliers and appropriate accessories.
• Understands proper use and preparation of standardized chemical solutions; ability to perform preparations when needed.
• Executes data collection, analysis, and reporting of monthly analysis on inventory of wines held in cellar; accurately reports analysis and flags possible issues.
• Validates methods and equipment using a range of analytical techniques and instrumentation.
• As needed, runs Test Stand and pulls samples from top of tanks at high heights up to 30 feet.

Qualifications

• Must be 18 years or older at time of hire.
• High school diploma required.
• A.S. or B.S. in Enology, Chemistry, Food Science, or related field preferred, but not required.
• Must be able to work either swing shift or graveyard shift.
• Previous winery experience desired but will consider training the right person.
• Good working and theoretical knowledge of analytical instrumentation.
• Ability to work in an environment with changing priorities and multiple projects.
• Proficient in Microsoft Word, Excel, VA, and ability to learn new programs.
• Excellent organizational and interpersonal skills with attention to detail.
• Ability to set priorities and work independently within set guidelines.
• Strong knowledge of production/manufacturing operations.
• Provide good verbal and written communications to all levels of management, both internally and externally.
• Must be willing and able to work at high heights up to 30 feet.
• Prioritize while able to adapt to changing priorities.
• Demonstrated reliability and punctuality; work effectively in team/crew environment; adherence to all safety regulations and operating procedures.
• Physical demands: must be able to frequently lift and carry weights of up to 50 pounds at varying frequencies.
• Working environment is both indoors and outdoors, with exposure to related equipment and noise levels.
• Ability to perform tasks requiring bending, stooping, standing, and twisting in the lab and production environment.
• Occasionally required to climb or balance; stoop, kneel, crouch, or crawl.

Pay

Hourly Pay Rate: $22.00/hr.

Benefits

Additional Stay Pay Bonus opportunity for staying the entire harvest season.

Schedule

Seasonal position for the harvest season from now through approximately October; must be able to work swing or graveyard shift.