The successful candidate will be responsible for assisting in all aspects of production at the facility including, but not limited to the following: assist in the supervision of wage payroll and student employees, maintain the sanitary conditions of the processing environment, and implement and document of the food safety system Hazard Analysis and Critical Control Points (HACCP) and supporting prerequisites (Standard Operating Procedures (SOPs) & Sanitation Standard Operating Procedures (SSOPs). There is an expectation that the successful candidate will assist with all aspects of livestock harvest, fabrication, processing, further processing, packaging, labeling and preparation of meat products for sales. In addition, this person will develop new meat products, perform product cost analyses and work closely with local and regional retail vendors to expand current sale opportunities and volumes. This individual will also need to monitor product yields and meet the set processing target parameters. It is expected that the individual will monitor and maintain the critical parameters outlined in the units HACCP records for the new products developed, as well as document and/or verify results of the monitoring activity. They will also engage in appropriate collaborative and interdisciplinary activities within and outside of the department; with the expectation that they will interact with various industry organizations as appropriate. Typically requires a Bachelor's degree or higher plus four years of related experience, or an equivalent combination of education and experience. A minimum of a bachelors degree in Meat Science, Animal Science, Food Science or other related field of study is highly preferred to be considered for employment. Meat processing and food industry experience is preferred. Applicants with a degree in a related field of study will be considered provided they have sufficient and appropriate meat science knowledge and industry expertise. The candidate must possess excellent communication, organizational, and management skills, and must be competent at various computer skills, including but not limited to, word processing, spreadsheet and data manipulation and presentation software. An expertise in multi-species slaughter, carcass fabrication, further processing and product formulation and development is required. This person must be knowledgeable of USDA regulations, sanitary dressing and processing procedures, and current food safety practices. HACCP certification and experience with record keeping is ideal. The successful candidate will demonstrate positive human relations and effective communication skills necessary to work effectively with student and wage payroll employees, other unit colleagues and faculty, and Federal and State inspection personnel. Salary is competitive, commensurate with background and experience. An attractive benefits package is available. This is a fixed term position with good possibility of refunding.