Who We Are: Since 1997, our research laboratories, pilot-processing facilities, educational programs and seminars have kept the food and agricultural industries on the forefront of cutting-edge value-added processing and technology. Our vision is to support the food and agricultural business sectors of Oklahoma, increase food safety for consumers, assist in the development of students for food industry careers, and support and enhance the economic impact on the state, region and nation.
About the Position: *Provide leadership and managing responsibilities as the Manager of the FAPC Meat Pilot Plant in animal handling, animal harvest, carcass fabrication, packaging and storage, and all areas of fresh and processed meat processing.
*Maintain daily high-level functional status of the meat processing plant areas of the Food & Agricultural Products Center (FAPC), including daily equipment functionality and preparedness. Manage and perform equipment and Meat Pilot Plant facility maintenance functions on a scheduled routine.
*Directly responsible for health, safety and overall cleanliness of facility.
*Provide leadership and training to accomplish the facility goals and objectives.
*Participate as the senior responsible person to interact with the USDA-FSIS Inspector who represents USDA-FSIS in Regulations, Directives, Guidelines, and Policies and cooperate with USDA- FSIS regarding sanitation, operation and regulation of all meat processing areas.
Skills: *Ability to successfully understand and demonstrate professionalism, personal safety, completion of tasks, authority and leadership, punctuality, personal discipline, professional and energetic engagement with other individuals, the ability to educate and train industry personnel, undergraduate and graduate students, and respecting diversity among all people.
*Aptitude for equipment operation and basic troubleshooting capability.
*Ability to explain training methodology to our operating staff.
*Excellent communication skills.
Bachelor's in Meat Science, Food Science or closely related field
5 years' experience in the operations and maintenance of meat harvest, fabrication and processing equipment and the planning and collection of research data.
The ability to handle livestock, harvest livestock, dress carcasses, grade and evaluate carcasses for fair market value, fabricate carcasses, package and merchandise retail and wholesale cuts of meat, creatively perform value-added meat processing such as fresh, cooked and dry sausage manufacture and cured and smoked meats, and aggressively account for the value of the products.
The ability to interact with agency and industry representatives for Federal and State inspection to assure wholesomeness of meat animals and other duties as assigned and to instruct industry personnel and students in the broad scope of inspection, sanitation and food safety compliance
The extensive understanding and adherence to compliance regulations for Federal and State Inspection for meat animal carcasses, particularly HACCP creation and compliance.
Have the ability to routinely lift, handle, and manipulate heavy loads (100 pounds) across multiple physical directional aspects.
Have the physical ability to work in rigorous environments which include livestock slaughter, carcass fabrication, wet processing environments, sausage manufacturing and smoked and cooked meats manufacturing environments, and freezers.
Could respond to campus outside of the normal work period, when necessary, to assist with product handling relating to mechanical problems and special situations relating to temperature failures and product integrity, and work in damp and cold conditions in industry manufacturing facilities.
Master's in Meat Science, Food Science or closely related field
5 years' experience in the operations and maintenance of meat harvest, fabrication and processing equipment and the collection of research data.
Internal Number: 331231
About Oklahoma State University
OSU is a comprehensive, land-grant research university that is nationally known for its teaching, research and outreach programs. Enrollment systemwide is about 30,500 students including students from all 50 states and 115 different nations. As for the Animal Science Department it houses in excess of 750 undergraduate students making it the largest single department on the entire OSU campus. Excellent harvest, fabrication, processing and laboratory facilities are available in the Food and Agricultural Products Research and Technology Center. The Department of Animal Science has state of the art laboratories and classrooms, large animal populations, and excellent research support facilities including the Noble Research Center, Recombinant DNA/Protein Resource and Microarray Core Facilities.