Meat Laboratory Manager Senior

New Mexico State University•Las Cruces, NM

1d•Onsite

About The Position

The Meat Laboratory Manager Senior leads the operational excellence of the Meat Science Laboratory and supports research, academic, extension, and industry-focused initiatives. The position oversees daily operations, staff, facility use, food safety, regulatory compliance, meat processing, production, and inventory management. It also supports faculty and students with teaching and research, contributes to meat science courses, trains and coaches the collegiate meat judging team, and participates in value-added protein initiatives through the Center of Excellence in Sustainable Food and Agricultural Systems. The manager collaborates with Extension Program Specialists and industry partners to deliver educational programs, workshops, demonstrations, and hands-on training. The position is based in Las Cruces and follows a standard Monday–Friday, 8 a.m.–5 p.m. work schedule. The work involves near-constant exposure to unusual environmental conditions and potentially dangerous materials, considerable physical activity, and heavy lifting, pushing, or pulling of objects up to 50 pounds.

Requirements

Associate's degree plus 9 years of relevant experience, or a bachelor's degree plus 7 years of relevant experience.
Equivalent experience may be considered in lieu of a master's degree; applicants considered under this equivalency must have six years of related experience to meet the master's-degree equivalency plus the minimum required years of experience, for a total of eleven years of experience.
One year of related experience is considered equivalent to one college year.

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 5 years of progressively responsible experience in the meat industry.
Supervisory experience, including team leadership, training, and mentoring.
Demonstrated expertise in research, teaching, or extension activities related to meat science, including developing and delivering educational programs, workshops, or industry training sessions.
Demonstrated experience coaching a collegiate meat judging team.

Responsibilities

Schedule, direct, and supervise Meat Science Laboratory employees.
Manage daily laboratory operations and workflow, serve as building proctor, and coordinate 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.
Ensure compliance with meat inspection, sanitation, occupational safety, and state and USDA regulatory requirements.
Inspect facilities and operations for hazardous conditions and monitor equipment and personnel practices for compliance with 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 of yields, costs, inventory, disposition, and sales of animals, carcasses, meat products, and dairy products.
Support 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 collection of slaughter, grading, cutability, yield, and processing data.
Collaborate with the meat science professor in delivering meat science courses and coordinate facility resources, scheduling, and operations for course laboratory activities.
Train and coach the collegiate meat judging team.
Participate in Center of Excellence in Sustainable Food and Agricultural Systems activities related to value-added protein production.
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.