Quality Assurance Laboratory Technician - Yeast Manufacturing

• Quality Assurance Lab Technician
• Berkeley Yeast
• San Jose, CA

We are seeking a motivated, detail-oriented laboratory professional who is excited about applying microbiology in a manufacturing environment. This is a full-time position (approximately 40 hours per week; overtime as needed).

Who We Are

Berkeley Yeast is a yeast innovation company developing novel brewing strains using advanced genetic techniques. Our strains are designed to produce targeted flavor and aroma compounds during fermentation, including tropical, citrus, and floral profiles, while reducing undesirable fermentation byproducts such as diacetyl.

Our work also includes innovative yeast solutions for non-alcoholic beer, helping brewers create products with improved flavor, aroma, and overall quality.

Our goal is to give brewers better tools to make great beer while saving time, reducing cost, and lowering environmental impact.

About the Position

The QA/QC Lab Technician supports our manufacturing operations. This is a manufacturing quality role rather than a research position. The primary focus is maintaining culture integrity, executing seed trains, and ensuring product quality through consistent laboratory practices and documentation.

You will work closely with the propagation and packaging teams to ensure every yeast pitch meets internal and customer-facing quality standards.

This role requires strong attention to detail, consistency in repetitive tasks, and strict adherence to aseptic technique, documentation, and SOPs. Although laboratory-based, this position is embedded within a manufacturing operation and includes physically active work such as moving cultures and media, operating autoclaves, performing aseptic transfers, cleaning equipment, and supporting production activities as needed.

Unlike many laboratory roles, this position works directly alongside manufacturing with visibility into the full lifecycle of the product—from culture to customer.

Work Environment & Expectations

• This is a physically active manufacturing quality role requiring frequent lifting, bending, reaching, twisting, overhead lifting, pushing, pulling, and standing throughout the workday.
• Repetitive, high-precision laboratory work is a core part of this role.
• Strict adherence to SOPs, aseptic technique, documentation, and process control is required.
• Work is closely integrated with manufacturing operations and production timelines.
• Daily priorities may shift based on production needs, QC results, or customer timelines; flexibility and adaptability are important.

Primary Responsibilities

• Maintain and propagate yeast cultures (freezer stock to 20-liter scale).
• Perform cell counts and viability assessments (microscopy and automated counter).
• Prepare media (agar plates and liquid media).
• Plate samples for quality monitoring.
• Conduct fermentation assays.
• Perform aseptic sampling.
• Maintain detailed and accurate records (including COAs).
• Operate autoclaves safely.
• Support root cause investigations.
• Maintain laboratory organization and cleanliness.

Secondary Responsibilities

• Clean-in-place (CIP) harvest vessels and yeast handling equipment.
• General facility cleaning and organization.
• Equipment setup and assembly.
• Interdepartmental support as needed.

What We're Looking For

• Strong team-oriented mindset; takes ownership of shared outcomes.
• Ability to work independently while maintaining quality and safety standards.
• Comfort following SOPs with high consistency.
• High attention to detail and documentation accuracy.
• Strong time management and ability to handle multiple workflows.
• Commitment to aseptic technique, quality, and process control.
• Clear communication and positive, collaborative attitude.
• Efficiency-minded with a focus on throughput and quality.
• Ability to interpret results in the context of manufacturing processes and identify opportunities for improvement or corrective action.
• Curiosity and analytical thinking; able to use data and observations to make informed recommendations.

And of course, an enthusiasm for beer and science!

Requirements

• Previous wet laboratory experience (academic or industry).
• Ability to safely and repeatedly lift, carry, push, pull, and maneuver materials weighing up to 55 lbs throughout the workday.
• Ability to remain on your feet for extended periods while performing frequent bending, reaching, twisting, overhead lifting, and repetitive laboratory and manufacturing tasks.
• Must be at least 21 years of age.
• Basic computer proficiency (email, spreadsheets, documentation).
• Strong record-keeping and documentation skills.
• Availability: Sunday to Thursday or Monday to Friday.
• Typical shifts: 7:00 AM to 3:30 PM or 9:00 AM to 5:30 PM.

Preferred Experience

• Root cause analysis and structured problem-solving (e.g., CAPA).
• Familiarity with quality systems and food/manufacturing standards (e.g., GMP, HACCP).
• Experience working in regulated or production manufacturing environments.
• Exposure to ERP or inventory management systems.
• Brewery, fermentation, food production, or industrial microbiology experience.

Compensation & Benefits

$50,000–60,000 per year, commensurate with experience

• Health, dental, and vision insurance.
• 401(k) with employer matching after 1 year.
• Flexible PTO policy designed to balance personal time and operational needs.

Pay: $50,000.00 - $60,000.00 per year

Benefits

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off

Work Location: In person