The University of Wyoming Department of Animal Science is seeking to fill the position of Meat Laboratory Manager within the College of Agriculture and Natural Resources. The successful candidate, as directed by the Meat Lab Faculty Supervisor, will manage operations of the State Inspected 9,720 square foot facility that is designed for education, research and extension. The manager is responsible for, but not limited to; managing the Food Safety Program including HACCP, GMP’s, SSOP’s, and SOP’s, slaughter, fabrication, and processing of meat animal products; supervise and train student employees and supervising, facilitating and assisting with teaching, research and extension activities; working with instructors of UW meat evaluation courses and judging teams for product selection and carcass fabrication; providing supervision and coordination to workouts and contests for external collegiate users and state FFA and 4-H meat judging; working with the Manager of the UW Cowboy Branded Meats Program in product development, marketing and sales and coordinating holiday meat sales and other fundraising activities with judging team coaches; administering product sales and disbursement, and financial operations including budgeting, purchases, and income; responsibility for the execution of daily production including plant cleanliness and sanitation and maintenance/repair of equipment and the plant.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Manage all operations of the UW Meat Laboratory as described in the job purpose Maintain inventory records and order supplies and equipment as necessary. Prepare budget recommendations for supplies and equipment and monitor expenditures. Assist in data collection for research, teaching and extension for animals and product that are processed through the UW Meat Laboratory.
COMPETENCIES: Attention to Detail Motivational Fit Work Standards Delegating Responsibility Integrity Analysis/Problem Identification
KNOWLEDGE, SKILLS, AND ABILITIES: Knowledge of: State and federal laws applicable to meat processing. Tools and equipment used in meat processing. Livestock anatomy. Multi-species slaughtering, butchering, and meat handling techniques and processes, and the supervision of these processes. Meat sale practices and procedures. Lab cleanliness and sanitation compliance and regulations. Student support staff hiring, training and supervisory processes and procedures. Meat judging processes, procedures and techniques. Inventory, supply and equipment control and ordering processes and procedures. Budget recommendation processes and expenditure monitoring practices. Innovations and advancements in the industry and regulatory agencies. Carcass data collection, including tissue and organ sampling.
Skills and Abilities to: Effectively communicate with students and the general public. Use a computer, including spreadsheets and word processing software. Slaughter, butcher, and handle meat according to various guidelines. Hire, train, supervise and evaluate student support staff. Prepare budget recommendations and monitor expenditures. Foster a cooperative work environment. Instruct undergraduate students in various aspects of meat science and plant operations. Comply with cleanliness and sanitation regulations. Maintain and control inventory. Supervise students in a meat laboratory setting. Prepare meat for sale. Assist with instruction/coaching of meat judging Attend relevant educational and/or industry functions in meat and animal science Accurately judge meat. Safely operate tools and equipment used in meat processing. Use hand/eye coordination and manual dexterity to safely and properly process meat.
WORKING CONDITIONS: Typical meat laboratory environment; frequently exposed to hazards associated with the use of power saws, meat grinders, and other meat processing equipment.
MINIMUM QUALIFICATIONS: Education: Bachelor’s degree Experience: 1 year work-related experience in a meat lab setting Excellent written, oral, and verbal communication skills. Valid Driver's License with a motor vehicle record that is compliant with the University Vehicle Use Policy Found at: http://www.uwyo.edu/auxserv/car-rental-services/official-vehicle-policy/ovp.pdf.
DESIRED QUALIFICATIONS: The successful individual must have experience in meat plant operations and a BS degree in Animal Science, Meat Science or a relevant field. Preference will be given to applicants with experience working in a teaching and research facility and collegiate meat judging experience. HACCP Certification is preferred but would otherwise need to be obtained within six months of hire.
Screenings begins July 1, 2019 Desired Start date August 12, 2019
Additional Salary Information: Commensurate with experience
Internal Number: 19002196
About University of Wyoming
The University of Wyoming is an Equal Employment Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status or any other characteristic protected by law and University policy. Please see www.uwyo.edu/diversity/fairness.
We conduct background investigations for all final candidates being considered for employment. Offers of employment are contingent upon the completion of the background check.