Meat Lab Lead

2 weeks ago

Fresno, United States Fresno State Full time

Meat Lab Lead
 (Instructional Support Technician III)

Compensation and Benefits

Anticipated Hiring Salary Range: $4,812 - $5,100 per month

Full CSU Classification Salary Range: $4,812 - $8,348 per month

This is a full-time (equivalent to 40 hours per week), probationary, non-exempt position.

The CSU system provides a comprehensive benefit package that includes medical, dental and vision plans, membership in the California Public Employees Retirement System (CalPERS), sick and vacation time, and 15 paid holidays a year. Eligible employees are also able to participate in the fee waiver education program. A summary of benefit information can be found here.

Job Summary

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. Duties will include 1) providing support in all educational and commercial activities, 2) animal evaluations, 3) kill floor duties and carcass handling, 4) meat processing and packaging, 5) inventory and purchasing tracking, 6) lead work oversight of student employee, 7) meat related research, and 8) 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 handing 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.

Key Qualifications

Knowledge of procedures and practices relating to the slaughter and processing of meat products. Knowledge of procedures and practices related to ordering, inventory, and distribution of products. Knowledge of the 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: Ability to analyze operational and procedural problems and develop, recommend, and evaluate proposed solutions.Ability to identify, assist in selection of appropriate staff/student worker labor force.Ability to train, to plan, to direct and monitor the work of others.Physically able to move, manipulate and cut large carcasses and various cuts.Interpersonal, and communication skills, including ability to work effectively with people of diverse backgrounds and work effectively in a team-oriented environment. Ability to plan, organize, evaluate, manage, and delegate - following a schedule.Ability to make equipment repairs and organizational adjustments independently.Ability to maintain records and calculate project needs to meet deadlines.Ability to effectively handle interpersonal interactions at all levels and handle highly sensitive interpersonal situations, using negotiation and persuasion skills to achieve results and expedite projects.Committed to promoting and enhancing diversity, equity, and inclusion.Ability to perform business math, analyze budgetary data, and make accurate projections requiring some inference.Ability to effectively write and present own reports.Assess safety and training needs and conduct training to ensure safe use equipment, tools, supplies and materials; analyze, review and write reports related to safety.


To view the full list of qualifications and job responsibilities, please click the Position Description button above.

Education and Experience

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.

Specialized Skills: Knowledge of and experience in administering HACCP training.Experienced in working in a USDA-FSIS inspected facility. Preferred Skills: Bachelor’s or equivalent degree in Animal Science, Food Science or processing related fields.HACCP Certification.Animal Welfare and Handling (PACO) Certified.Familiar with instructional programing 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.

Department Summary

The

Fresno State

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