What are the responsibilities and job description for the Meat Laboratory Assistant Manager position at Michigan State University?
Position Summary
Trains, coordinates, and supervises student employees with emphasis on poultry and red meat slaughter, fabrication and value-added processing and product sales. Instructs student employees on and enforces safety rules. Assists with operational and recordkeeping of sanitation standard operating procedures, HACCP monitoring and verification, Good Manufacturing Practices (GMPs), MDA and USDA codes and regulations for the entire meat lab. Provides direction and supervision during the slaughter process of all species to provide meat products for classroom laboratories, extension activities, and data collection for research. Computes calculation of weights and measures in processed meat recipes. Merchandises wholesale, retail and processed red meat and poultry products. Supervises product sales in accordance with department and University policies and procedures. Assists in maintaining weight, price, and disposition information of all animals, meat and by-products in accordance with the Packers and Stockyards Act (scale maintenance and certification). Works with USDA inspectors, faculty, and graduate students to meet classroom and research needs under USDA sanitation standards. Assists in supervising and inspecting the equipment and facilities and recommends service, repair and certification. Assists with classroom activities as time permits. COMMUNICATIONS; INTERPERSONAL RELATIONSHIPS Interacts with: Meat Laboratory Manager to exchange information, receive assignments, and review current protocols. Faculty in order to obtain and prepare animals and meat products for classroom and research use and to assist with sample collection. Graduate Students/Teaching Assistants in order to slaughter and prepare animals for research projects or courses and to assist with sample collection. Undergraduate Students in order to assist with lab activities and to conduct demonstrations and tours. Student Employees in order to train and supervise in the slaughter, cutting, processing and merchandising of livestock and poultry. Public in order to solicit customers for beef, lamb, pork, poultry and processed meats and to conduct facility tours. USDA Processing and Slaughtering Inspectors in order to ensure compliance with Federal Guidelines and Regulations including Food Safety (Hazard Analysis Critical Control Point).
Minimum Requirements
Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in meat science, animal science, food science or a related field; one to three years of related and progressively more responsible or expansive work experience in animal handling and slaughtering; cutting, processing and merchandising meat; or an equivalent combination of education and experience.
Equal Employment Opportunity Statement
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.
Required Application Materials
Cover letter and resume
Work Hours
STANDARD 8-5
Description of End Date
This is an off date position funded for one year from date of hire with possible extension contingent upon funding renewal.
Summary of Physical Demands
Mildly disagreeable working conditions involving exposure to cold temperatures and an environment with noise. The job requires heavy physical exertion and involves lifting and carrying large sections of meat of over 75 pounds, reaching and bending 26 to 75% of the time.
Bidding eligibility ends October 20, 2026 at 11:55 P.M.
Trains, coordinates, and supervises student employees with emphasis on poultry and red meat slaughter, fabrication and value-added processing and product sales. Instructs student employees on and enforces safety rules. Assists with operational and recordkeeping of sanitation standard operating procedures, HACCP monitoring and verification, Good Manufacturing Practices (GMPs), MDA and USDA codes and regulations for the entire meat lab. Provides direction and supervision during the slaughter process of all species to provide meat products for classroom laboratories, extension activities, and data collection for research. Computes calculation of weights and measures in processed meat recipes. Merchandises wholesale, retail and processed red meat and poultry products. Supervises product sales in accordance with department and University policies and procedures. Assists in maintaining weight, price, and disposition information of all animals, meat and by-products in accordance with the Packers and Stockyards Act (scale maintenance and certification). Works with USDA inspectors, faculty, and graduate students to meet classroom and research needs under USDA sanitation standards. Assists in supervising and inspecting the equipment and facilities and recommends service, repair and certification. Assists with classroom activities as time permits. COMMUNICATIONS; INTERPERSONAL RELATIONSHIPS Interacts with: Meat Laboratory Manager to exchange information, receive assignments, and review current protocols. Faculty in order to obtain and prepare animals and meat products for classroom and research use and to assist with sample collection. Graduate Students/Teaching Assistants in order to slaughter and prepare animals for research projects or courses and to assist with sample collection. Undergraduate Students in order to assist with lab activities and to conduct demonstrations and tours. Student Employees in order to train and supervise in the slaughter, cutting, processing and merchandising of livestock and poultry. Public in order to solicit customers for beef, lamb, pork, poultry and processed meats and to conduct facility tours. USDA Processing and Slaughtering Inspectors in order to ensure compliance with Federal Guidelines and Regulations including Food Safety (Hazard Analysis Critical Control Point).
Minimum Requirements
Knowledge equivalent to that which normally would be acquired by completing a four-year college degree program in meat science, animal science, food science or a related field; one to three years of related and progressively more responsible or expansive work experience in animal handling and slaughtering; cutting, processing and merchandising meat; or an equivalent combination of education and experience.
Equal Employment Opportunity Statement
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status.
Required Application Materials
Cover letter and resume
Work Hours
STANDARD 8-5
Description of End Date
This is an off date position funded for one year from date of hire with possible extension contingent upon funding renewal.
Summary of Physical Demands
Mildly disagreeable working conditions involving exposure to cold temperatures and an environment with noise. The job requires heavy physical exertion and involves lifting and carrying large sections of meat of over 75 pounds, reaching and bending 26 to 75% of the time.
Bidding eligibility ends October 20, 2026 at 11:55 P.M.