Manager, Meat Science Laboratory

Prairie View A&M University•Prairie View, TX

3d•$6,670•Onsite

About The Position

The Manager of the Meat Laboratory is responsible for leading operational excellence and supporting research, academic, extension, and industry-focused initiatives. This role ensures the highest standards in food safety and hands-on education by guiding staff, students, and partners through the Center’s daily activities. This position is funded by a grant or restricted funds. Continued employment is contingent on the renewal of grant or restricted funding.

Requirements

Master’s degree in Animal Science or equivalent combination of education and experience.
Five years of related experience in the meat industry, either in an institutional or commercial environment including related supervisory experience.
Knowledge of word processing and spreadsheet applications.
Knowledge of standard meat processing safety procedures.
Ability to multitask and work cooperatively with others.
Ability to communicate clearly and effectively to ensure understanding.

Nice To Haves

Master’s degree or higher in Animal Science, Meat Science, Food Science, or a related discipline from an accredited institution, or an equivalent combination of advanced education and experience.
At least seven years of progressively responsible experience in the meat industry, with a strong background in both institutional and commercial settings.
Extensive supervisory experience, including team leadership, training, and mentoring.
Demonstrated expertise in research, teaching, or extension activities related to meat science, including the development and delivery of educational programs, workshops, or industry training sessions.
Recognition for contributions to the meat industry, such as awards, publications, or invited presentations at professional conferences.

Responsibilities

Schedule, direct, and supervise Meat Science Laboratory employees.
Manage daily laboratory operations and workflow.
Serve as building proctor.
Coordinate the use of laboratory facilities, equipment, and personnel.
Train, mentor, and provide operational guidance to staff and students.
Maintain and monitor HACCP plans, Sanitation Standard Operating Procedures, the E. coli Plan, and required food safety records.
Serve as liaison with the Texas Department of State Health Services Cooperative Meat Inspection Program.
Ensure compliance with meat inspection, sanitation, occupational safety, and regulatory requirements.
Inspect facilities and operations for hazardous conditions.
Monitor equipment and personnel practices for compliance with established safety procedures.
Participate in slaughter, cutting, fabrication, curing, smoking, and processing activities.
Procure livestock, meat products, equipment, and supplies needed for laboratory operations.
Maintain records related to yields, costs, inventory, disposition, and sales of animals, carcasses, meat products, and dairy products.
Support the efficient use and maintenance of laboratory equipment and production resources.
Assist faculty and graduate and undergraduate students with planning, scheduling, and conducting teaching and research activities.
Collaborate with scientists and research faculty on experiments involving the Meat Science Laboratory.
Collect or supervise the collection of slaughter, grading, cutability, yield, and processing data.
Coordinate laboratory resources needed for academic courses, demonstrations, and cooperative research projects.
Collaborate with Extension Program Specialists to conduct short courses, field days, demonstrations, workshops, and industry training.
Assist meat industry professionals with technical questions, problem-solving, and access to laboratory facilities.
Develop and deliver educational presentations and hands-on training for diverse audiences.
Build and maintain partnerships with industry representatives, producers, processors, and community stakeholders.