Meat Lab Lead

About the role

The Fresno State University Agricultural Laboratory (UAL) – Agricultural Operations is a vital part of the practical on-farm educational programs of the Jordan College of Agricultural Sciences and Technology. This position, specific to the Animal Science Meat Laboratory, is integral to the mission of the UAL – Ag Operations and the Jordan College of Agricultural Sciences and Technology.

Responsibilities

• Conduct and oversee all phases of day-to-day operations relevant to a complete USDA-FSIS inspected slaughter and processing facility.
• Provide support in all educational and commercial activities.
• Animal evaluations.
• Kill floor duties and carcass handling.
• Meat processing and packaging.
• Inventory and purchasing tracking.
• Lead work oversight of student employees.
• Meat related research.
• USDA-FSIS regulatory compliance with food safety and HACCP.

Requirements

• Knowledge of procedures and practices relating to the slaughter and processing of meat products.
• Knowledge of procedures and practices related to ordering, inventory, and distribution of products.
• Knowledge of the materials, supplies, and equipment necessary to prepare and package meat products.
• Safety related training, principles, practices, and precautions associated with equipment and working conditions.
• General knowledge of computers, skills in use of word processing, presentation, and data management software.
• Ability to analyze operational and procedural problems and develop, recommend, and evaluate proposed solutions.
• Ability to identify, assist in selection of appropriate staff/student worker labor force.
• Ability to train, to plan, to direct and monitor the work of others.
• Physically able to move, manipulate and cut large carcasses and various cuts.
• Interpersonal, and communication skills, including ability to work effectively with people of diverse backgrounds and work effectively in a team-oriented environment.
• Ability to plan, organize, evaluate, manage, and delegate - following a schedule.
• Ability to make equipment repairs and organizational adjustments independently.
• Ability to maintain records and calculate project needs to meet deadlines.
• Ability to effectively handle interpersonal interactions at all levels and handle highly sensitive interpersonal situations, using negotiation and persuasion skills to achieve results and expedite projects.
• Committed to promoting and enhancing diversity, equity, and inclusion.
• Ability to perform business math, analyze budgetary data, and make accurate projections requiring some inference.
• Able to effectively write and present own reports.
• Assess safety and training needs and conduct training to ensure safe use equipment, tools, supplies and materials; analyze, review and write reports related to safety.

Qualifications

• Equivalent to three years of experience in managing, supervising, or leading a multi-species (beef, swine, sheep, goat) slaughter, carcass fabrication and further processing.
• OR, Equivalent to two years of college with 16 semester units in courses involving extensive use of materials, supplies, equipment, and processes related to raw food preparation in addition to 1 year of experience in meat handling with supervisory or lead responsibilities.
• Knowledge of and experience in administering HACCP training.
• Experienced in working in a USDA-FSIS inspected facility.
• Preferred skills/certificates or education:
• Bachelor’s or equivalent degree in Animal Science, Food Science or processing related fields.
• HACCP Certification.
• PACO (Animal Welfare and Handling) Certified.
• Familiar with instructional programing and activities related to preparing, distributing, storing materials, supplies, or equipment sales.
• Experience in leading/supervising diverse individuals to accomplish outlined objectives through to completion.

Skills

• Knowledge of procedures and practices relating to the slaughter and processing of meat products.
• Knowledge of procedures and practices related to ordering, inventory, and distribution of products.
• Knowledge of the materials, supplies, and equipment necessary to prepare and package meat products.
• Safety related training, principles, practices, and precautions associated with equipment and working conditions.
• General knowledge of computers, skills in use of word processing, presentation, and data management software.
• Ability to analyze operational and procedural problems and develop, recommend, and evaluate proposed solutions.
• Ability to identify, assist in selection of appropriate staff/student worker labor force.
• Ability to train, to plan, to direct and monitor the work of others.
• Physically able to move, manipulate and cut large carcasses and various cuts.
• Interpersonal, and communication skills, including ability to work effectively with people of diverse backgrounds and work effectively in a team-oriented environment.
• Ability to plan, organize, evaluate, manage, and delegate - following a schedule.
• Ability to make equipment repairs and organizational adjustments independently.
• Ability to maintain records and calculate project needs to meet deadlines.
• Ability to effectively handle interpersonal interactions at all levels and handle highly sensitive interpersonal situations, using negotiation and persuasion skills to achieve results and expedite projects.
• Committed to promoting and enhancing diversity, equity, and inclusion.
• Ability to perform business math, analyze budgetary data, and make accurate projections requiring some inference.
• Able to effectively write and present own reports.
• Assess safety and training needs and conduct training to ensure safe use equipment, tools, supplies and materials; analyze, review and write reports related to safety.

Benefits

The CSU Fresno system provides a comprehensive benefit package that includes medical, dental and vision plans, membership in the California Public Employees Retirement System (CalPERS), sick and vacation time, and 15 paid holidays a year. Eligible employees are also able to participate in the fee waiver education program.

Pay

The anticipated salary hiring range is $5,044 - $5,248 per month (Steps 1 – 3), commensurate with qualifications and experience. The salary range for this classification is $5,044 - $7,348 per month.

Schedule

This is a full-time (equivalent to 40 hours per week), probationary, non-exempt position.