LAB TECH II

Lab Tech II

Efficiently and accurately compound seasoning, marinade, topical, coating or condiment formulations. Application for all key model systems (fried and grilled chicken & other base proteins, topical seasonings application, full sandwich builds (including working knowledge of key restaurant equipment). Lead technician work in support of iterative development sessions, setting up Edesia cuttings, shelf-life reviews, managing workload, coordinating activities, anticipating requirements and planning sourcing of raw materials, assuring that work is completed in a timely fashion and that the lead product developer is aware of any challenges or concerns. Observe performance of any kind of dry blend and condiment and provide feedback to developers for trouble shooting - dustiness, clumping, separation etc. Run basic analysis on finished dry blends – bulk density, flow tests, pH and particle size testing using lab equipment. Attend FTO meetings, Have retain sample(s) ready for the run, understanding of formula and processing instructions, communicate with developer and plant personnel pre & post production run, flexibility with work schedule. Support any commercialization processes. Ability to adapt to rapidly changing priorities and multiple tasks, with ability to take direction from product developers, scientists and supervisor as required Maintain organized and clean personal work area. Adhere to Good Manufacturing Practices, PPEs, and basic housekeeping when performing appropriate tasks. Follow proper GMPs and give feedback if witnessing others not following proper SOPs. Report any protentional hazards that can cause accidents in the warehouse, lab, office area etc. Organize and maintain raw materials in the lab – utilizing computerized inventory management systems and assuring shelf-life expectations are maintained.

Required Qualifications: High school diploma or equivalency. A minimum of twelve (12) college credits/CEUs OR in lieu of college credits, 1-2 years of lab experience. Must be able to utilize all senses required for the evaluation of food samples, i.e. color perception, taste, and smell. Must have basic computer skills and ability to learn and work in the following programs: SAP, DevEX, Word, Excel, Outlook, Batch Metrics and other McCormick specific systems as required. Ability to accurately perform calculations. Proven ability to work collaboratively within a team environment as well as the ability to work independently required. Strong communication skills, including written and verbal required.

Base Salary : $21.60 - $32.40 Base salary compensation will be determined based on factors such as geographic location, skills, education, experience for this role, and/or internal equity of our current employees as part of any final offer. This position is also eligible to participate in McCormick's Incentive Bonus (MIB) Plan/ McCormick's Sales Incentive Bonus (SIB) Plan/ McCormick's Dividend Program. In addition to a competitive compensation package, permanent employees of McCormick are eligible for our extensive Total Rewards programs that include: Comprehensive health plans covering medical, vision, dental, life and disability benefits Family-friendly benefits such as paid parental leave, fertility benefits, Employee Assistance Program, and caregiver support Retirement and investment programs including 401(k) and profit-sharing plans McCormick & Company is an equal opportunity/affirmative action employer. All qualified applicants will receive consideration for employment without regard to sex, gender identity, sexual orientation, race, color, religion, national origin, disability, protected veteran status, age, or any other characteristic protected by law.