Job Overview:

· Role: Plant / Quality Control Microbiologist

· Industry: Dairy and Cheese Manufacturing

· Department: Lab

Key Responsibilities:

· Culture Management: Maintain starter cultures essential to cheese curdling, flavor, and texture.

· Microbiological Testing: Aseptically sample and test raw milk, whey, curd, and finished cheese for pathogens and spoilage organisms.

· Environmental Monitoring: Swab equipment and facility surfaces to verify sanitation.

· Process Troubleshooting: Help production resolve fermentation, texture, and ripening issues.

· Regulatory Compliance: Ensure operations meet FDA, USDA, and food safety requirements.

Qualifications & Skills:

· Education: Bachelor’s degree in Microbiology, Food Science, Dairy Science, or Biology.

· Experience: 1–3+ years in a food processing or dairy laboratory.

· Technical Skills: Aseptic technique, microbial plating, PCR or rapid pathogen detection, and data documentation.

· Knowledge: Dairy biochemistry, fermentation science, and sanitation standard operating procedures (SSOPs).

Bachelor’s degree OR 3 years experience in a related field to be considered for this position.

Pay: From $25.00 per hour

Expected Hours: 60.0 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Health savings account

Work Location: In person