Job Details: Job Location: 2050 W BALMORAL AVE - CHICAGO, IL, Salary Range: $21.00 - $23.00Hourly, JOB SUMMARY: Half Acre Beer Co. is seeking a qualified individual to support daily production sampling and the sensory program within the Half Acre Quality Department. The Laboratory and Sensory Technician, 1, performs routine microbiological, molecular, chemical, and sensory-support activities; maintains accurate records; and promptly escalates unusual or out-of-specification results to the more senior Laboratory and Sensory Technician and Quality Manager. This position reports to the Quality Manager and works under the day-to-day technical guidance of the more senior Laboratory and Sensory Technician. DUTIES/RESPONSIBILITIES: Monitors day-to-day levels of lab reagents, aliquots, media, and consumables; communicates replenishment needs to the Lead Laboratory and Sensory Technician Cleans and sanitizes labware and surfaces daily to uphold a clean and organized lab environment Prepares culture media and pours plates/ aliquots tubes Aseptically collects samples and plates for microbiological analysis; records observations and escalates unusual growth or morphology for review Performs routine yeast cell counts and viability testing; tracks and reports yeast lineage and slurry history Collects samples for microbial enrichment and performs qPCR testing; records and reports results and escalates unexpected findings Determines routine samples due according to the established schedule; collects daily fermentation and microbiological samples from tanks when assigned; conducts routine quality checks including extract, pH, and temperature; and records results on production records Performs spectrophotometric-based assays, including sample prep for organic chemistry analysis Performs routine testing supporting BBT and packaged-goods release; promptly escalates results that do not meet specification before release or disposition Receives, organizes, stages, retrieves, and archives packaged product samples for sensory evaluation and retention Assists with sensory-session setup and administration, including staging glassware and samples and entering sessions or results in DraughtLab as assigned Maintains sensory stations, including glassware, samples, and the appropriate testing environment Assists with raw-material and hop-lot sensory evaluations as assigned Enters laboratory, fermentation, packaging, and sensory data into appropriate systems and records; identifies and escalates unusual or out-of-specification values Performs work according to current Standard Operating Procedures and participates in SOP training and review as assigned Performs routine instrument cleaning and preventive-maintenance tasks according to established schedules; reports equipment issues promptly to Lead Laboratory and Sensory Technician Performs general lab maintenance and cleaning as outlined in the Lab Upkeep Checklist Supports quality investigations and improvement projects by performing assigned testing, sampling, and documentation Supports cross-training and demonstrations of routine lab functions as assigned Qualifications: REQUIRED SKILLS/ABILITIES: First, have a constant commitment to safety and quality Be a conscientious person, keeping in mind the needs of others as well as own Hold self accountable for maintaining a clean and organized work environment Work efficiently and collaboratively within a shared Quality Laboratory workflow Be detail-oriented and thorough in all laboratory work and documentation Perform aseptic technique regularly and effectively Maintain a clean, safe, and well-functioning lab, mindful of GLP requirements Organize a large amount of samples and provide clear and timely results PREFERRED EDUCATION & EXPERIENCE: A 4-year college degree in microbiology, biochemistry, chemistry, molecular biology, or food science, OR, at least one year of professional or academic experience in a microbiological, food science, brewery, or similar, lab is required. Some background and interest in sensory science is preferred. Must be proficient in aseptic technique and basic lab duties. A passion for craft beer and fundamental understanding of the beer production process is preferred. PHYSICAL REQUIREMENTS: Must be able to lift 30 lbs. Must be able to maneuver 165 lb. kegs into position Must be able to navigate ladder while sampling from tanks