Meat Lab Lead

Posted: 30-Jun-26 • Fresno, California • Full Time

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. Agricultural Operations continually supports the various courses of study offered by the seven academic departments comprising the Jordan College of Agriculture. Students play a major role in the 1,000-acre on-campus farm operations which produce products for 18 enterprises ranging from animal production, food, meat and dairy processing, vineyards, orchards, horticulture, and field/vegetable crop units. The goal of the UAL is to provide hands-on, relevant training in the entire "farm-to-fork" process including fundamental business principles relevant to each discipline.

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. Under the general supervision of the Farm Operations Manager (and close oversight and guidance of the Meat Lab Enterprise Manager/Faculty), this individual will conduct and oversee all phases of day-to-day operations relevant to a complete USDA-FSIS inspected slaughter and processing facility. The duties of this individual will include live animal handling through to all processing, handling, and packaging of meat products to point of sale at the CSUF Fresno Gibson Market and other venues.

Responsibilities

• Provide support in all educational and commercial activities.
• Conduct animal evaluations.
• Perform kill floor duties and carcass handling.
• Manage meat processing and packaging.
• Track inventory and purchasing.
• Lead work oversight of student employees.
• Conduct meat-related research.
• Ensure USDA-FSIS regulatory compliance with food safety and HACCP.

The CSU Fresno Meat Laboratory is approximately 8,000 square feet and is composed of a slaughter floor, carcass handling, and processing for fresh, frozen, or prepared meats. The slaughter floor accommodates handling beef, swine, sheep, and goats. Future processing areas will include ready-to-eat products, packaging, and sales.

Requirements

Knowledge of:

• Procedures and practices relating to the slaughter and processing of meat products.
• Procedures and practices related to ordering, inventory, and distribution of products.
• 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.

Skill/Ability to:

• Analyze operational and procedural problems and develop, recommend, and evaluate proposed solutions.
• Identify, assist in selection of appropriate staff/student worker labor force.
• Train, plan, direct, and monitor the work of others.
• Physically move, manipulate, and cut large carcasses and various cuts.
• Work effectively with people of diverse backgrounds and in a team-oriented environment.
• Plan, organize, evaluate, manage, and delegate following a schedule.
• Make equipment repairs and organizational adjustments independently.
• Maintain records and calculate project needs to meet deadlines.
• Effectively handle interpersonal interactions at all levels and handle highly sensitive interpersonal situations.
• Promote and enhance diversity, equity, and inclusion.
• Perform business math, analyze budgetary data, and make accurate projections.
• Effectively write and present reports.
• Assess safety and training needs and conduct training to ensure safe use of 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.

Preferred Qualifications

• Knowledge of and experience in administering HACCP training.
• Experience working in a USDA-FSIS inspected facility.
• Bachelor's or equivalent degree in Animal Science, Food Science, or processing-related fields.
• HACCP Certification.
• Animal Welfare and Handling (PACO) Certified.
• Familiarity with instructional programming 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.

Benefits

• Comprehensive benefit package including medical, dental, and vision plans.
• Membership in the California Public Employees Retirement System (CalPERS).
• Sick and vacation time.
• 15 paid holidays a year.
• Eligibility 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.