Program Manager, Hyperbaric Cold Pasteurization Technology Services

Campus

OSU-Stillwater

Contact Name & Email

Roy Escoubas, roy.escoubas@okstate.edu

Work Schedule

M-F; 8am - 5pm with occasional evenings and weekends.

Appointment Length

Regular Continuous/Until Further Notice

Hiring Range

$81,060 - $109,690

Salary

Special Instructions to Applicants

For full consideration, please include a resume, cover letter and contact information for three professional references.

About This Position

ABOUT US:

For many, Oklahoma's food and agricultural industries evoke thoughts of wheat and cattle. While that is a rich part of Oklahoma's heritage and a significant portion of our economy, many of these commodities are currently sent to other states or even other countries for further processing into the bakery, meat, and other products that reach the consumer's table. We strive to help develop value-added enterprises to keep the products, jobs, and dollars in Oklahoma.

For more information, visit https://food.okstate.edu/

This Position Job Summary Includes As a 1st Priority

• Participate as a team leader and/or member in all FAPC activities associated with HPP Food Science and Technology.
• Manage, lead, and/or participate in food industry client programs in food product development and innovation associated with HPP food processing.
• Manage, lead, and/or participate in internal and external workshops and training sessions on food science and technology associated with HPP Food Processing.
• Manage, lead, and/or participate in in-plant technical training, instruction, and mentoring of plant leadership and labor on HPP Food Science and technology, compliance and other food marketing issues associated with HPP processing.
• Participate as a team member and a working leader to carry out planned research in the science and technology of optimization of HPP cold pasteurization for raw agricultural commodities and finished food products
  
  

This Position Job Summary Includes As a 2nd Priority

• Participate as a team member in all FAPC Food Technology activities
• Participate in food industry client programs in food product development and innovation.
• Participate in internal and external workshops and training sessions on food science and technology.
• Participate in in-plant technical training, instruction, and mentoring of plant leadership and labor in new food processing technologies, compliance and other food marketing issues.
• Participate as a team member and a working leader to carry out planned research in food science and technology for raw agricultural commodities and finished food products.
  
  

There are lots of great reasons to work at OSU, check out our great benefits and eligibility at https://hr.okstate.edu/prospective-ee.html

Required Qualifications

• Bachelor's Food Science, Food Technology, Food Safety, Food Chemistry, or closely related fields. (degree must be conferred on or before agreed upon start date)
• Ten years of Food Industry, Food Safety or Food Compliance experience.
• Certifications, Registrations, and/or Licenses:
• International HACCP Alliance Accredited.
• Global Food Safety Initiative (GFSI) Platform Certification (at least one of the following: SQF, BRC, or Primus, or must be achieved within the first 12 months of employment).
• Skills, Proficiencies, and/or Knowledge:
  

Ability To

• Engage industry personnel from line manufacturing to management
• Understand food processing, consumer preferences, food regulatory agency compliance, customer specifications, and apply them to food safety risk reduction strategies.
• Understand issues and difficulties in food safety risk reduction and quality manufacturing and find solutions to solve them.
• Strong computer and word processing skills
• Strong competency to write project reports in food technology, and final project reports.
• Strong ability for oral expression, verbal defense of findings, and defense of actions
  
  

Preferred Qualifications

• Master's Food Science, Food Technology, Food Safety, Food Chemistry, or closely related fields.
• Ten years of Business or Technology Management.
• Certifications, Registrations, and/or Licenses: Internal Auditor Workshop Completion
  
  

HACCP Certification

SQF Implementation Certification

Listeria Intervention & Control Workshop Completion

Sanitation in the Food Industry Workshop Completion

• Skills, Proficiencies, and/or Knowledge: Food Manufacturing Supervision & Leadership
  
  

Manufacturing Facilities Management

Food Production Management

Senior Operations Management