Meat Laboratory Manager Senior

Meat Laboratory Manager Senior

• 504111
• Las Cruces, New Mexico, United States
• Staff
• Staff Full-time
• Closing at: Oct 30 2026 - 23:55 MDT

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Department Contact: Shanna Ivey, 575-646-2515, sivey@nmsu.edu

Internal or External Search: External - Open to all applicants

Advertising Summary: The Manager of the Meat Laboratory is responsible for leading operational excellence and supporting research, academic, extension, and industry-focused initiatives. This role ensures the highest standards in food safety and hands-on education by guiding staff, students, and partners through the Center''s daily activities.

Position Details

Position Title: Meat Laboratory Manager Senior

College/Division: Agricultural,Consumer & Env Sci Col

Department: 302000-ANIMAL AND RANGE SCIENCES

Location: Las Cruces

Offsite Location (if applicable):

Target Hourly/Salary Rate: Commensurate with qualifications.

Appointment Full-time Equivalency: 1.0

FLSA Status: Exempt

Bargaining Unit Announcement: This is NOT a bargaining unit position with American Federation of State, County & Municipal Employees (AFSCME).

Contingent Upon Funding: Not Applicable

Standard Work Schedule: Standard (M-F, 8-5)

If Not a Standard Work Schedule:

Job Duties and Responsibilities: Meat Laboratory Operations and Staff Supervision

• Schedule, direct, and supervise Meat Science Laboratory employees.
• Manage daily laboratory operations and workflow.
• Serve as building proctor.
• Coordinate the use of laboratory facilities, equipment, and personnel.
• Train, mentor, and provide operational guidance to staff and students.

Food Safety, Regulatory Compliance, and Quality Assurance

• Maintain and monitor HACCP plans, Sanitation Standard Operating Procedures, the E. coli Plan, and required food safety records .
• Ensure compliance with meat inspection, sanitation, occupational safety, and regulatory requirements in congruence with state and USDA requirements.
• Inspect facilities and operations for hazardous conditions.
• Monitor equipment and personnel practices for compliance with established safety procedures.

Meat Processing, Production, and Inventory Management

• Participate in slaughter, cutting, fabrication, curing, smoking, and processing activities.
• Procure livestock, meat products, equipment, and supplies needed for laboratory operations.
• Maintain records related to yields, costs, inventory, disposition, and sales of animals, carcasses, meat products, and dairy products.
• Support the efficient use and maintenance of laboratory equipment and production resources.

Research and Academic Support

• Assist faculty and graduate and undergraduate students with planning, scheduling, and conducting teaching and research activities.
• Collaborate with scientists and research faculty on experiments involving the Meat Science Laboratory.
• Collect or supervise the collection of slaughter, grading, cutability, yield, and processing data.
• The lab manager will collaborate with the meat science professor in the delivery of meat science courses and will support the laboratory portion of these courses by coordinating facility resources, scheduling, and operations to ensure effective instructional activities.
• This position is responsible for training/coaching the collegiate meat judging team.
• Participate in the activities of the Center of Excellence in Sustainable Food and Agricultural Systems (CESFAS) as related to value-added protein production.

Outreach, Industry Engagement, and Educational Programming

• Collaborate with Extension Program Specialists to conduct short courses, field days, demonstrations, workshops, and industry training.
• Assist meat industry professionals with technical questions, problem-solving, and access to laboratory facilities.
• Develop and deliver educational presentations and hands-on training for diverse audiences.
• Build and maintain partnerships with industry representatives, producers, processors, and community stakeholders.

Qualifications

Required Education and Experience:

Associate''s Degree + 9 years of relevant experience or a Bachelor''s degree + 7 years of relevant experience. Master''s degree or higher preferred.

Equivalent Qualifications:

Preferred Qualifications:

• Master''s degree or higher in Animal Science, Meat Science, Food Science, or a related discipline from an accredited institution, or an equivalent combination of advanced education and experience.
• At least 5 years of progressively responsible experience in the meat industry.
• Supervisory experience, including team leadership, training, and mentoring.
• Demonstrated expertise in research, teaching, or extension activities related to meat science, including the development and delivery of educational programs, workshops, or industry training sessions.
• Demonstrated experience coaching a collegiate meat judging team.

Special Certification/Licensure:

• Applicants with equivalent experience in lieu of a Master''s degree may be considered. One year of the related experience is the equivalent of one college year. Applicants being considered for the equivalency must have six years of related experience to meet the equivalency in lieu of a Master''s degree plus the minimum required years of experience. Applicants being considered for the equivalency must have a total of eleven years of experience.

Working Conditions and Physical Effort

Environment: Work involves almost constant exposure to unusual elements: i.e. extreme temp, toxic chemicals, biohazardous materials, dirt, dust, fumes, smoke, loud noises, other potentially dangerous materials/situations that require safety precaution/protective equip

Physical Effort: Considerable physical activity. Physical work is a primary part (more than 70%) of the job.

Lifting Requirements: Requires heavy physical work; heavy lifting, pushing, or pulling required of objects up to 50 pounds.

Risk: Work environment involves exposure to potentially dangerous materials and situations that require following extensive safety precautions and may include the use of protective equipment.