Meat Laboratory Assistant Manager

About the Role

Trains, coordinates, and supervises student employees with emphasis on poultry and red meat slaughter, fabrication, and value-added processing and product sales. Enforces safety rules and assists with operational and recordkeeping tasks related to sanitation standard operating procedures, HACCP monitoring and verification, Good Manufacturing Practices (GMPs), MDA, and USDA codes and regulations for the meat lab.

Provides direction and supervision during the slaughter process of all species to supply meat products for classroom laboratories, extension activities, and research data collection. Computes weights and measures for processed meat recipes, merchandises wholesale, retail, and processed products, and supervises sales in accordance with department and University policies.

Assists in maintaining weight, price, and disposition information of all animals, meat, and by-products in compliance with the Packers and Stockyards Act, including scale maintenance and certification. Collaborates with USDA inspectors, faculty, and graduate students to meet classroom and research needs under USDA sanitation standards. Inspects equipment and facilities, recommending service, repair, and certification as needed. Assists with classroom activities as time permits.

Responsibilities

• Train and supervise student employees in slaughter, cutting, processing, and merchandising of livestock and poultry.
• Enforce safety rules and instruct students on proper procedures.
• Assist with sanitation standard operating procedures, HACCP monitoring, GMPs, and compliance with MDA and USDA regulations.
• Supervise slaughter processes to provide meat products for classrooms, extension activities, and research.
• Compute weights and measures for processed meat recipes.
• Merchandise and supervise sales of wholesale, retail, and processed red meat and poultry products.
• Maintain records of weights, prices, and disposition of animals, meat, and by-products per the Packers and Stockyards Act.
• Collaborate with USDA inspectors, faculty, and graduate students to meet classroom and research needs.
• Inspect equipment and facilities; recommend service, repair, and certification.
• Assist with classroom activities, demonstrations, and facility tours.

Requirements

• Knowledge equivalent to a four-year college degree in meat science, animal science, food science, or a related field.
• One to three years of related and progressively responsible work experience in animal handling, slaughtering, cutting, processing, and merchandising meat.
• Experience with USDA sanitation standards and federal regulations, including Food Safety (Hazard Analysis Critical Control Point).

Physical Demands

Mildly disagreeable working conditions involving exposure to cold temperatures and a noisy environment. The role requires heavy physical exertion, including lifting and carrying large sections of meat weighing over 75 pounds, as well as frequent reaching and bending (26 to 75% of the time).

Work Hours

Standard 8 AM to 5 PM schedule.