Microbiologist I - 3rd Shift

Position Overview

The Microbiologist I will play a critical role in ensuring Johnsonville sausage products meet the highest standards of food safety and quality. Working overnight in a fast-paced manufacturing environment, you will generate, analyze, and interpret microbiological data that supports safe production decisions. This role offers hands-on exposure to sausage manufacturing processes, advanced microbiology techniques, and opportunities to collaborate with production teams through troubleshooting and continuous improvement efforts.

Responsibilities

• Generate, analyze, interpret, and report microbiological test results to support food safety and quality standards
• Perform routine and rapid microbiological testing, including pathogenic and indicator organisms, using standard and state-of-the-art detection technologies
• Collect and analyze environmental swabs, raw materials, and finished product samples during overnight operations
• Support Ready-to-Eat (RTE) and Fresh shelf-life evaluation programs, including calibration and verification activities
• Serve as an overnight technical resource for microbiology, quality control, and sanitation-related questions
• Maintain accurate daily, weekly, monthly, and quarterly records, including certifications and regulatory documentation
• Follow and enforce microbiology Quality Assurance (QA) and Quality Control (QC) protocols
• Prepare microbiological media, standard solutions, and laboratory materials; sterilize equipment and glassware
• Identify trends, escalate concerns, and recommend corrective actions to protect product safety
• Participate in evaluating and implementing new microbiological methods and technologies
• Support a clean, organized, and audit-ready laboratory environment

Education

• Bachelor of Science (B.S.) degree in Microbiology, Food Science, Meat Science, Biology; working toward a degree or equivalent experience required

Experience

• Experience with routine food and environmental microbiology testing in a manufacturing or laboratory setting preferred
• Hands-on experience setting up, maintaining, and troubleshooting laboratory equipment and instrumentation preferred

Skills

• Strong knowledge of food and meat microbiology, particularly in Ready-to-Eat and raw meat environments
• Proficiency in Microsoft Office, especially Excel for data entry, analysis, and reporting
• Strong attention to detail and data integrity, especially during independent overnight work
• Ability to interpret results, communicate risks, and initiate corrective actions when necessary
• Effective problem-solving skills and sound decision-making abilities
• Comfortable working independently with minimal supervision, while collaborating with cross-functional teams
• Strong written and verbal communication skills
• Demonstrated commitment to food safety, quality, and continuous improvement
• Passion for learning, innovation, and supporting manufacturing excellence

Other Requirements

• Shift/Hours: 3rd Shift; Flexible with a start time between 9pm-1am. Rotational weekend work required.
• Travel: Less than 10% of your time
• Must be at least 18 years old

Benefits and Compensation

Applicants must be eligible to work in the country where this job is located, without requiring sponsorship now or in the future.