The Plant Microbiologist uses scientific expertise and technical abilities to ensure that finished meals are manufactured safely within the facility. This role leads, develops, and implements microbiological strategies to maintain food safety compliance and improve performance through stronger microbiological programs and practices. The position reports to the Director of Food Safety and Quality, Kitchens.

At this time, we are not considering candidates who require immigration sponsorship—now or in the future—to work in the United States. This includes, but is not limited to, F1‑OPT, F1‑CPT, H‑1B, TN, L‑1, and J‑1.

Our employees receive a comprehensive benefits package that reflects how much we value our team. Benefits include paid time off, holiday pay with a holiday of choice, 401(k) match, life insurance, short‑term disability, health/dental/vision coverage, parental leave, HSA and FSA options.

Position responsibilities may include:
Managing and improving the environmental monitoring program across facilities; conducting environmental and finished product sampling using proper aseptic methods; investigating out‑of‑spec laboratory results and promptly reporting to Quality; serving as the primary contact for the Pathogen Monitoring Program, including development, training, and implementation; resolving issues related to microbiology and environmental monitoring and leading corrective actions; reviewing and approving test results and reports; supporting continuous improvement of laboratory and monitoring systems; performing statistical analysis and communicating data trends; acting as the microbiology subject matter expert for Production and Quality; consulting on complex microbiological issues and coordinating with external experts; leading process validations for production methods such as heating, cooling, freezing, and modified‑atmosphere packaging; identifying microbiological risks within the facility and recommending improvements; contributing expertise in response to regulatory updates or inquiries; participating in internal and regulatory audits; supporting ingredient hazard assessments and Seek and Destroy activities; recommending updates to SOPs and other documents to align with GMPs; advising on cleaning standards and practices; collaborating with sanitation and production teams on microbiological concerns and sanitary equipment design; helping develop microbiology labs and coordinating with laboratory staff; driving continuous improvement; communicating with external labs about methods and results; and supporting R&D on new product development to enhance product stability and safety.

Required skills and experience:
A degree in Microbiology, Biology, Food Science, or a related field; a BS with 5 years of combined laboratory and food manufacturing experience or an MS with 2 years; experience with microbiological testing methods, including rapid methods; scientific experience in a food production environment; knowledge of HACCP, HARPC, and food safety management systems; understanding of GMPs; proficiency with microbiological testing tools; experience leading teams; experience establishing environmental monitoring programs and using trending software; experience developing cleaning standards; regulatory familiarity (USDA and FDA); strong knowledge of sanitary design; persuasive communication skills focused on food safety; proficiency with Microsoft Office and strong computer skills; ability to manage multiple projects in a fast‑paced environment; strong initiative and teamwork skills; ability to communicate complex technical information effectively; excellent organizational and decision‑making abilities; ability to teach food analysis and microbiology concepts; capability to troubleshoot equipment issues; strong critical thinking skills; ability to collaborate across departments including Production, QA, QC, and R&D; strong understanding of microbiological lab methods; experience with risk evaluation and root‑cause analysis; data analysis skills; flexibility with work hours; strong experimental design ability; strong knowledge of statistical analysis and reporting; understanding of food safety standards, sanitation, and good lab practices; and the ability to model proper lab safety behavior.

Preferred skills include seafood HACCP training, experience designing or managing new laboratories, and prior management experience.

Physical requirements include frequent use of hands and arms; standing, communication, and listening; occasional walking, stooping, kneeling, or crouching; occasional lifting of up to 50 pounds; the visual ability needed for lab and production tasks; repetitive motions; and the ability to work in both hot and cold environments.