Manager, Meat Science Laboratory

About the role

The Manager of the Meat Science Laboratory leads daily operations, ensures food‑safety compliance, and supports research, teaching, and industry collaborations at the Cooperative Agricultural Research Center.

Key responsibilities

• Supervise and schedule laboratory staff, students, and visitors.
• Oversee laboratory workflow, equipment use, and facility maintenance.
• Maintain HACCP plans, sanitation SOPs, E. coli monitoring, and all required food‑safety records.
• Act as liaison with the Texas Department of State Health Services for meat inspection programs.
• Conduct meat processing activities including slaughter, cutting, curing, smoking, and product inventory management.
• Procure livestock, meat products, equipment, and supplies.

Required profile

• Experience supervising laboratory or production staff.
• Knowledge of food‑safety regulations and meat inspection standards.
• Ability to train, mentor, and guide students and partners.
• Strong organizational skills for managing inventory and grant‑funded resources.

Required skills

• HACCP implementation and monitoring.
• Sanitation Standard Operating Procedures (SOP) management.
• E. coli testing and record‑keeping.
• Meat processing techniques (slaughter, fabrication, curing, smoking).
• Laboratory equipment operation and maintenance.
• Inventory and procurement management for meat products and supplies.

What we offer

• Competitive salary aligned with university compensation structure.
• Opportunity to lead a state‑of‑the‑art meat science facility.
• Collaboration with academic, extension, and industry partners.
• Funding through grant or restricted sources (subject to renewal).