SUMMARY 

The manager plays a key role in day to day operations of the Fermentation department, in particular the manufacturing of microbial products, monitoring and downstream processing of the fermenters. 

ESSENTIAL DUTIES AND RESPONSIBILITIES: other duties may be assigned as needed

• Ensure standard operating procedures are followed and reviewed

• Writing of standard operating procedures and batch records

• Setup online data logging sheet of fermentation runs

• Ensure batch records are completed and reviewed

• Monitor the fermentation inventory

• Supervise downstream processing of fermentors (centrifugation, spray drying)

• Create weekly schedules for direct reports

• Ensure department is clean and organized at all times and free of hazards and safety violations

• Supervise batching of media for fermentation runs

• Supervising the SIP, CIP of fermentors

• Work odd shifts as required

• Participate in safety training programs

• Monitor/Supervise in process fermentation

• Perform microscopic observation of bacteria example: Make decision on harvest time

• Understanding all aspects of every piece of equipment within the fermentation department

• Perform R&D media optimization studies. Perform raw material validation studies

• Ensure that seed inventory is maintained and that new working seeds are made when necessary

• New innovation for R&D fermentation on bacterial strains

• Perform design of experiments

• Training of new technicians and scientists

• Suggestions to upper management on new equipment

• Assist with technical calls and presentations to new and existing customers

• Manage the departmental budget

• Isolation of new strains

• Working with maintenance on a preventative maintenance plan

• Assisting in all parts of the microbiology lab when required

• On-call for any fermentation questions that may arise at night

• Actively being involved in different scientific organizations (SIM, ASM, CSPA, etc.)

EDUCATION and/or EXPERIENCE   

Must have at a minimum a bachelor’s degree in a scientific discipline. Microbiology degree with fermentation experience preferred.

REQUIRED SKILLS

• Must be proficient in inventory or batchmaking software, Microsoft word, Excel, PowerPoint, Outlook and Visio knowledge
• Knowledge of manufacturing, testing and inspection procedures is highly desired
• Knowledge of industry is desirable
• An understanding of six sigma and lean manufacturing principles
• Ability to Identify complex problems, review data to determine root cause, evaluate options and implement solutions
• Understanding the implications of new information for both current and future problem-solving and decision-making.
• Attending training courses as required.

PHYSICAL REQUIRMENTS

Must be able to lift 50lbs and stand for long periods at a time.