Meat Laboratory Manager Senior

New Mexico State University•Las Cruces, NM

3d•Onsite

About The Position

The Meat Laboratory Manager Senior leads operational excellence and supports research, academic, extension, and industry-focused initiatives at the Meat Science Laboratory. The role oversees daily operations, staff, facility use, equipment, and production resources while ensuring food safety, quality assurance, and compliance with applicable state and USDA requirements. The manager supports teaching and research activities, collaborates with faculty and scientists, coordinates laboratory resources for meat science courses, and trains and coaches the collegiate meat judging team. The position also contributes to value-added protein production initiatives and works with Extension Program Specialists and industry partners to provide educational programs, technical assistance, and hands-on training.

Requirements

Associate's degree and 9 years of relevant experience, or a bachelor's degree and 7 years of relevant experience.
Ability to meet the stated experience equivalency requirements when qualifying in lieu of a master's degree: six years of related experience to meet the equivalency in lieu of a master's degree plus the minimum required years of experience, and eleven years of total experience.

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 development and delivery of 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, and serve as building proctor.
Coordinate 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.
Ensure compliance with meat inspection, sanitation, occupational safety, and regulatory requirements in accordance with state and USDA 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 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 laboratory instruction.
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 on 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.