Meat Laboratory Manager

Position Summary Manage Meat Lab activities that include teaching, research and outreach programs. Successfully market meat products from the same programs. Maintain compliance with USDA Federal Inspection requirements. Duties include implementation and supervision of humane livestock slaughter. Communicate with USDA and maintain USDA Inspection. Implement the Meat Lab HACCP plan. Supervise assistant manager. Recruit and train student workers. Develop and follow fiscally responsible management practices. Oversee Meat Lab products marketing and sales. Maintain inventories and supplies. Develop community connections and revenue generating. Assist with undergraduate instruction. Provide product, laboratory set-up and assist with instruction as directed. Oversee clean-up in cooperation with instructors. Communicate with faculty and staff in their efforts to meet the teaching/research/outreach mission. This includes coordination of production throughput, including product sales, to maximize product utilization across the mission. Develop and communicate slaughter and processing schedule for research and teaching. Increase awareness of Meat Lab capabilities for teaching, research and extension. University Culinary Services for product preparation and sale for on-campus dining facilities. Maintain the Meat Laboratory and its equipment in excellent working order. This will include inspecting equipment weekly for its function and safety and developing a maintenance and replacement schedule for laboratory equipment. Oversee the purchases of cleaning supplies used in daily operation. Minimum Requirements Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in Animal Science, Food Science or Meat Science; one to three years of related and progressively more responsible or expansive work experience in slaughtering animals, cutting and processing meats, familiarity with Federal regulations for slaughtering and processing meat, computer applications, experience in public relations, time management, supervision, pricing and calculating weights and measures in processed meat recipes; or an equivalent combination of education and experience; Valid Driver's license; HACCP Certification. Desired Qualifications Working knowledge of email and Microsoft office programs Equal Employment Opportunity Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status. Required Application Materials Cover letter and resume Work Hours

STANDARD 8-5

Summary of Physical Demands This position requires great physical activity. Sides of beef may exceed 500lbs and there is no mechanical assistance for breakdown. Animal handling, euthanasia, carcass breakdown, lifting 100lbs +, standing in wet or cold conditions. Using hand tools daily with safe knife handling practices. Summary of Health Risks Exposure to all weather conditions and hazardous materials. Bidding eligibility ends May 5, 2026 at 11:55 P.M.