https://careers.meatinstitute.org Latest NAMI Job Board Jobs Wed, 06 Jul 2022 07:24:12 Z https://careers.meatinstitute.org/jobs/rss/17063209/meat-scientist https://careers.meatinstitute.org/jobs/rss/17063209/meat-scientist N/A,, This exempt fulltime position reports to the Chief Executive Officer. The Meat Scientist provides local leadership in scientific knowledge and practice to Topigs Norsvin USA (TNUSA), as well as support to the Topigs Norsvin International (TI) Research & Product Development programs. This position requires attendance and participation at scientific conferences, meetings within the greater Topigs Norsvin organization, and other industry events. The Meat Scientist coordinates and oversees local research and product evaluation projects and provides customer service and sales support. This position demands an individual who is willing to collaborate with all team members to provide excellent service to TNUSA customers. A commitment to maintain the confidential nature of company business is essential. ESSENTIAL FUNCTIONS Allied Industry Support (Topigs Norsvin USA) - 50% Identify new and foster current relationships with key allied industry personnel. Especially packers, meat scientists, and animal welfare experts. Also, producers, veterinarians, nutritionists, geneticists, and others. Represent Topigs Norsvin USA at scientific meetings/conferences and trade shows. Includes scientific and academic conferences, consumer trade shows, and internal meetings within the greater Topigs Norsvin organization. Present Topigs Norsvin data and research to the scientific community. Sales and Marketing Support Participate in Key Account Management teams, especially regarding integrated production and packer accounts. Provide technical responses to customer questions and concerns and support to the sales and operations teams. Collect, analyze, and summarize customer field data and convert to tools for marketing; provide data/summaries to TN International for use worldwide. Write / edit / review technical literature for use in North America, including nutritional manuals, production manuals, newsletters, and other technical reports. Research & Product Development (Topigs Norsvin USA) - 25% Conduct/oversee research trials as per local and international business objectives. Includes partner identification, budgeting, protocol development, protocol implementation, data collection/analysis/summary, and conversion of data to marketing tools for domestic sales. Coordinate implementation of swine carcass composition and quality experiments; collect test animal performance and carcass data; collect muscle samples in the abattoir, packing plant or animal science meats lab; conduct laboratory analysis; statistically summarize data. Global Technical Services (Topigs Norsvin International) - 25% Represent Topigs Norsvin USA at the Topigs Norsvin Meat and Carcass Research Platform and play an active role on the Global Meat Group. Communicate market issues related to carcass and meat quality from the Americas region needing to be addressed by research groups or breeding goals. Provide technical service to packers and integrators in key markets and global key accounts across the Americas. Participate in the product and project design, data collection and analysis, and other responsibilities related to Topigs Norsvin International product and process developments.    Education and Experience: A MS or PhD degree in Meat Science, Food Science, Animal Science or related field. Preferred: experience within the swine genetics or allied sales industries Skills: Continuous improvement of technical skills and personal development, while expanding internal and external networks. Ability to work in a fast paced and high performing environment. Exceptional organizational skills & ability to manage multiple projects and assignments. Excellent collaboration and communication skills: interpersonal, presentation (verbal and written). Highly motivated, critical thinker, goal oriented and easily adapts to change. Computer Skills: Microsoft Office applications: Excel, Power Point, Word. Preferred: SalesForce CRM Preferred: Statistical skills, such as SAS Physical Demands This position requires the ability to move about within a production facility as necessary to support on-farm research trials, data collection in packing plants, and other similar tasks. The ability to lift 50 lbs. is required. Travel This position requires the ability to travel both domestically and internationally. Travel among the various Topigs Norsvin USA facilities requires a current valid driver’s license. Persons who are required to travel must follow the Topigs Norsvin USA Travel Policy guidelines. This position requires approximately 50-80% travel. Other Duties Please note that this job description is not designed to cover or contain a comprehensive list of duties or responsibilities. Duties and responsibilities may change at any time with or without notice. Benefits include eligibility to participate in 401(k) plan, major medical health plan, dental plan, vehicle allowance, paid time off, and any other programs and benefits that are generally available to employees of the company. Tue, 05 Jul 2022 15:43:03 -0400 https://careers.meatinstitute.org/jobs/rss/16996680/research-development-specialist https://careers.meatinstitute.org/jobs/rss/16996680/research-development-specialist Saginaw, Texas, SUMMARY: Under the supervision of the R&D Manager, the Research & Development Specialist is responsible for Research & Development (R&D) projects and product development activities. This position works closely with the Operations teams and the Business Development team. Directly responsible for formulation, product development, planning and commercialization of new products from prototyping to pilot and creation. The Research & Development Specialist must possess project management skills and must be able to work with individuals of all levels across the organization. This R&D Specialist will be responsible for presenting technical subjects/science to others, including customers and executive leadership. ESSENTIAL DUTIES AND RESPONSIBILITIES Manage all activities and set timelines for each project assigned to within the R&D team. Coordinate product development activities, test runs and industrial scaling up process with team members, internal and external suppliers, and outside professionals to ensure project output meet users’ needs as well as applicable regulatory requirements. Develop product prototypes for each trial and ensure objectives are met by collecting prototype samples for review and data for product/process analysis. Develop formulations and processes while considering requirements of other company and industry functions such as label claims, operation feasibility, and regulatory needs. Assist in providing technical support to other functional areas by assessing problems and providing efficient solutions. Update project databases and reports tracking, and meeting project schedules, plans and budgets. Write and review protocols, reports and data to complete SOPs, product specifications, labeling and regulatory requirements. Evaluate and approve ingredients and suppliers. Participate in all team activities including innovation, competitive analysis, product reviews, tastings, and product testing. OTHER QUALIFICATIONS: Bilingual (English/Spanish) preferred. EDUCATION: Must possess a bachelor’s degree in Animal Science, Food Science, Biochemistry, or related technical field. WORK EXPERIENCE / KNOWLEDGE: 1 - 3 years’ professional work experience in the food industry in a relevant technical role (with bachelor’s degree) No prior experience required with a Master’s degree in Animal Science Food Science, Biochemistry, or related technical field. Fundamental knowledge of food science, acceptable level of knowledge of meat science technology, chemical analysis, and biochemistry of ingredients. Ability to work in a cross-functional team environment Ability to analyze and use technical data/ resources; communicate and solve technical issues. Strong analytical skills and detail oriented Strong organizational skills and ability to effectively prioritize Excellent oral and written communication skills SKILLS / OTHER PERSONAL ATTRIBUTES REQUIRED: Innovative thinker, creative, willing to challenge established methods and beliefs. Desire and ability to lead multiple projects at various stages of feasibility and development. Highly collaborative and able to build connections. Excellent communication, including written, verbal and listening skills. Influencing and problem-solving skills. PHYSICAL DEMANDS: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Amount of Time Stand : 1/3 to 2/3   Walk : 1/3 to 2/3   Sit : 1/3 to 2/3 Use hands to finger, handle, or feel : 1/3 to 2/3 Reach with hands and arms : 1/3 to 2/3 Climb or balance: None       Stoop, kneel, crouch, or crawl : Under 1/3                      This job requires that weight be lifted or force be exerted as reflected below. Amount of Time  Up to 10 pounds : Over 2/3   Up to 20 pounds : Over 2/3          Up to 50 pounds : 1/3 to 2/3 Up to 100 pounds : Under 1/3  More than 100 pounds : Under 1/3  WORK ENVIRONMENT: Cold Temperature: While performing the duties of the job, the employee is regularly exposed to wet and/or humid conditions, moving, mechanical parts, and extreme cold temperature. The noise level in the work environment is moderate. TRAVEL: Must be open to travel 10 - 30% of time The ability to lift, carry or otherwise move objects of up to 20 pounds is necessary. • Normally works a regular schedule of hours, however hours may vary depending on the project or assignment.  Mon, 20 Jun 2022 16:15:28 -0400 https://careers.meatinstitute.org/jobs/rss/16996679/research-associate-i-ii-product-formulation https://careers.meatinstitute.org/jobs/rss/16996679/research-associate-i-ii-product-formulation Berkeley, California, About this job The Research Associate I/II will primarily be responsible for assisting the formulations team on new product development. You should be capable of contributing to the design, troubleshooting, and execution of experiments while employing critical thinking and organizational skills throughout the product development process. You should be able to evaluate prototypes, collect data, and make recommendations on next steps. This role will require leaning on academic training and existing/current literature to screen novel solutions targeted at improving specific product attributes. Responsibilities include… Independently manages and executes routine product development experiments.  Manage an entire product workstream under supervisor’s guidance.  Supports the design of experiments to screen novel functional ingredients and processing technologies.  Owns and organizes operational data over prototype lifecycle (formulas, photos, tasting notes, analytical testing, etc.) Working collaboratively with cross-functional teams to meet multiple, complex project deadlines. Summarizing and presenting results to their supervisor and the larger team in an organized, concise, and logical manner, both verbally and visually. Who you’ll work with… This role will partner with R&D, sensory, regulatory, and production to develop and commercialize cultivated meat products.  This role will most frequently interact with our Product Development and Manufacturing team. Key Contributions in First Year… Develop and implement formula tracking system for new product development.  Identify and screen novel processing technologies for our cultivated meat raw materials.  Aid in the commercialization efforts of our first cultivated meat product launch. UPSIDE Benefits! Stock options for all full-time incoming team members! 90-100% employer-paid healthcare premiums for team members (medical [including HSA and FSA], dental, and vision) Pet insurance for your furry family members! Unlimited PTO  DE&I (Diversity, Equity & Inclusion) Council and People Engagement Programs Company-sponsored learning & development opportunities UPSIDE Foods is an equal opportunity employer and we value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Our company-wide mission is to create a product for everyone, so we are deeply committed to having teams and leaders that reflect this mission. About you... BS in food science, meat science, nutrition, chemistry, or other applicable field, with 1+ years of relevant experience (or relevant internship experience). Experience in meat/seafood processing, alternative proteins, and culinary knowledge is preferred.  Experience working in a commercial processing environment is preferred.  Deep desire to learn, explore and experiment with new technology for cell-cultured meat processing. Ability to continuously challenge assumptions and create innovative solutions. Great communication, report writing, presentation and interpersonal skills. Can-do attitude, full of integrity, excited to work under our Big Tent. Company will provide a salary range early in the interview process. Mon, 20 Jun 2022 16:15:44 -0400 https://careers.meatinstitute.org/jobs/rss/16996604/research-and-development-coordinator https://careers.meatinstitute.org/jobs/rss/16996604/research-and-development-coordinator Dallas, Texas, SUMMARY: The Research and Development Technician operates as an employee to support the initiatives, business plan, and objectives of the Standard Meat Company (SMC) Team within the Research & Development department.  This specialist will be responsible for initiating and executing projects that meets SMC customer needs and desires.  The technician will contribute to the creation or alteration of new and existing food products throughout the new product development process from benchtop formulation to commercialization. The Research and Development Technician must have excellent verbal and written communication skills to be able to communicate with internal employees, as well as external customers. ESSENTIAL DUTIES AND RESPONSIBILITIES: Under the direction of the R&D Specialist and/or management, prepare and execute sample processing, packaging, and shipment. Schedule sample runs with R&D personnel, Operations management, FSQA Manager, and other departments as needed. Ensure accurate sample preparation including but not limited to accurate weighing of ingredients/materials, data measurements, and test run record keeping. Ensure specifications for samples are being followed or adjust as needed. Collaborate cross-functionally with team members in various departments including Sales, Operations, Culinary, Quality Assurance, Supply Chain, and Management. Request non-meat ingredients from vendors for samples to execute. Provide direction to production employees on new product expectations and processing/handling procedures. Participate in product sensory and organoleptic evaluation. Support in product commercialization upon project approval. Support in writing specifications and operation flows for new products. Other tasks as assigned. OTHER DUTIES, SKILLS and ABILITIES: Understand HACCP and GMP’s Understand production processes of SMC plant Proficient in Microsoft Office programs Excellent verbal and written communication skills Maintain a positive work environment Ability to execute mathematical equations EDUCATION and/or EXPERIENCE: 2 years of experience working in the meat industry High School degree Wed, 22 Jun 2022 16:46:25 -0400 https://careers.meatinstitute.org/jobs/rss/16937946/quality-technical-manager-microbiology https://careers.meatinstitute.org/jobs/rss/16937946/quality-technical-manager-microbiology Nationwide, LOCATIONS: Various locations - Relocation assistance provided   JOB SUMMARY Oversee quality systems and training as it applies to laboratory operations. Responsible for the application, evaluation and training of approved microbiological/chemical techniques and methodologies used in the analysis of food products. The position is also responsible for ensuring compliance with the ISO / IEC 17025 guide for food testing laboratories. Maintain frequent contact with the Director of Quality and Training. Works closely in assisting in the daily functions associated with the maintenance of the quality and training systems and providing technical support to laboratory operations.   ESSENTIAL RESPONSIBILITIES Implement and maintain quality systems in accordance with regulatory agency requirements to include, but not limited to, ISO/IEC 17025, A2LA, FDA and USDA. Monitor quality control programs and ensure compliance to Quality Policies, Standard Operating Procedures, A2LA requirements and ISO/IEC 17025 guidelines. Perform internal audits as scheduled in the Internal Audit Program and as assigned by management as well as external audits to identify opportunities for improvement in the quality system and training programs. Manage the laboratory’s Document Control System and facilitate implementation of policy and procedural updates. Manage the laboratory’s Corrective Action and Preventive Action (CAPA) system and technical client inquiries. Coordinate and manage the laboratory’s Proficiency Testing (PT) program. Monitor the Laboratory Control Sample (LCS) Program and review the laboratory’s Statistical Process Charts (SPC). Manage the laboratory’s Equipment Calibration and Verification program Monitor the laboratory’s PT performance, assess training needs, administer technical and quality system training for new and current laboratory personnel according to FSNS standard operating procedures and maintain training and competency records ensuring continuous improvement. On-board new technologies relative to quality and training program development. Maintain a high degree of technical competence by reading scientific journals, attending professional workshops, and being aware of food industry issues and trends. Provide technical support to the laboratory and clients. Manage work schedule to accommodate laboratory needs. This position works closely as part of the Laboratory Management Team and has the authority to stop work and request sample resets as necessary. Assisting with managing priorities and schedule such that individual goals as well as team goals are achieved with encouraged participation in the Food Safety Net Services Team Responsible for the safety of oneself and others working within their area Responsible for the completion of required training Authorized for method verification   SUPERVISORY RESPONSIBILITIES Directly supervise employees. Carry out all responsibilities in accordance with the organization's policies, standard operating procedures and best practices. Assist in compliance with all applicable laws and regulations at all times. MINIMUM QUALIFICATION MS degree (or pursuing MS degree) in Microbiology, Chemistry, Food Science, Food Safety, or an applicable field required Ability to differentiate between colors is required 2-3 years of experience in a Microbiological testing laboratory required; food Microbiology preferred Training experience required Laboratory/technical auditing experience required ISO / IEC 17025 knowledge required   PHYSICAL DEMANDS Dexterity of hands and fingers to operate a computer keyboard, mouse and to handle other communications/computer components Potential exposure to odors, fumes, airborne particles, hazardous chemicals, and microbiological pathogens Noise level varies from quiet to loud Temperature varies from hot to cold Interactive and fast-paced team oriented tasks Overnight Travel is required at the discretion of management Occasionally lift and/or move up to 25 pounds Color vision and depth perception Wed, 08 Jun 2022 15:14:02 -0400 https://careers.meatinstitute.org/jobs/rss/16937943/lab-manager-microbiology https://careers.meatinstitute.org/jobs/rss/16937943/lab-manager-microbiology Nationwide, LOCATIONS: Allentown, PA Minneapolis, MN Los Angeles, CA   JOB SUMMARY Responsible for overseeing laboratory operations and maintains direct contact with the laboratory client base. This position is responsible for all laboratory operations related to the generation and communication of microbiological and chemical testing results. The Laboratory Manager works closely with the corporate team and has the authority to delegate responsibility for laboratory operations to the laboratory management team when absent from the laboratory.   ESSENTIAL RESPONSIBILITIES Supervise laboratory operations to maintain quality, efficiency and turnaround time on lab work. Ensures timely and accurate responses to customer questions or concerns to maintain our high level of customer service. Serves as the hiring manager for the laboratory. Ensure that all personnel receive timely reviews and have promotional and/or professional development goals. Responsible for the laboratory financials to ensure profitability Works with Laboratory team to be ISO 17025 compliant and ensure that the Corporate Quality Management System is correctly employed. Ensures the laboratory is clean, sanitary, well organized and that building/equipment maintenance operations are performed. Ensure the lab maintains the Laboratory Safety Program at all times Supervise non-routine projects per client request and as assigned Maintain a high degree of technical competence by reading scientific journals, attending professional workshops, and being aware of food industry issues and trends Periodically review and visually audit laboratory staff to ensure compliance with methods Communicate directly with clients on laboratory capability, results, pricing, and related topics Travel is required Perform other duties as assigned Authorized for method verification   SUPERVISORY RESPONSIBILITIES Supervision and oversight of 5 - 30 incumbents dependent on Lab volume MINIMUM QUALIFICATIONS Preferred BS/MS Degree in Microbiology, Chemistry, Food Technology, or related field technical procedures, or governmental regulations preferred or pursuing or equivalent work experience Ability to write reports, business correspondence, and procedure manuals Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public   PHYSICAL DEMANDS Dexterity of hands and fingers to operate a computer keyboard, mouse and to handle other communications/computer components Potential exposure to odors, fumes, airborne particles, hazardous chemicals, and microbiological pathogens Noise level varies from quiet to loud Temperature varies from hot to cold Interactive and fast-paced team oriented tasks Overnight Travel is required at the discretion of management Occasionally lift and/or move up to 25 pounds Color vision and depth perception Wed, 08 Jun 2022 15:12:14 -0400 https://careers.meatinstitute.org/jobs/rss/16932893/assistant-professor-department-of-food-and-bioproduct-sciences-college-of-agriculture-and-bioresou https://careers.meatinstitute.org/jobs/rss/16932893/assistant-professor-department-of-food-and-bioproduct-sciences-college-of-agriculture-and-bioresou Saskatoon, Saskatchewan, Canada, The Opportunity The Department of Food and Bioproduct Sciences invites applications for a full-time, tenure-track appointment at the rank of Assistant Professor. The successful applicant will contribute to teaching and research in the area of meat science/chemistry, supervise graduate students at the MSc and PhD levels, and lead an externally funded, scholarly research program.  The successful candidate will be able to do cross-cutting research within a vibrant and research-intensive department and will be expected to collaborate effectively with researchers within and beyond the department.  The candidate is also expected to contribute/develop courses within our undergraduate and graduate programs based on a teacher-scholar model, undertake administrative duties, and participate in departmental and university collegial processes.   The Candidate This position requires a PhD in Meat Science or Meat Chemistry with complementary experience in the area of food product development or related disciplines, along with a strong or emerging research program and an excellent academic record. Relevant post-doctoral research and demonstrated effective classroom teaching skills and mentorship experience would be an asset.  Excellent communication and interpersonal skills and an ability to establish                effective working relationships with faculty and stakeholders are essential.   The Department and University The Department of Food and Bioproduct Sciences is comprised of ten faculty members with research programs in the areas of food nutrigenomics, food/environmental microbiology, food nanotechnology and emulsion science, food enzymology, lipid biotechnology, microbial bioproducts, protein, lipid and starch quality/utilization, bioprocessing, and value-added crop utilization. A meat and food processing pilot plant, sensory laboratory as well as product development kitchen that support both research and teaching are located in the department.  The department has a strong tradition in research excellence with approximately 70 active graduate students and significant external research support.  We also have undergraduate programs in Food and Bioproduct Sciences, Food Science, and Food and Nutrition. Food and Bioproduct Sciences is a department within the College of Agriculture and Bioresources. The university is home to the Canadian Light Source (CLS), a world-class synchrotron facility with 22 beam lines for basic and applied research.   The College of Agriculture and Bioresources is an international leader in applied research and scholarship with expertise and integration across four primary themes: Plants and Animals; Food, Feed and Bioproducts; Environment and Ecology; and Business and Applied Economics. The college has a century-long reputation for teaching, research and outreach and has been a consistent strength for the university. The college has played a pivotal role in the development of the agriculture and food industries in Saskatchewan, and continues to build on a legacy of public engagement and cooperative partnerships. Our faculty are committed to providing an exceptional learning experience and preparing graduates for leadership in the bioeconomy.   The successful candidate will take a lead role in utilizing and fulfilling the mission of the Meat Processing Pilot Plant. Furthermore, the successful candidate will have the opportunity to collaborate with colleagues and have access to facilities from across campus and the city including those from Western College of Veterinary Medicine, Poultry Research and Teaching Unit, Livestock and Forage Centre of Excellence, Prairie Swine Centre, and Saskatchewan Food Industry Development Centre. The University of Saskatchewan is located in Saskatoon, Saskatchewan, a city with a diverse and thriving economic base, a vibrant arts community and a full range of leisure opportunities. The University has a reputation for excellence in teaching, research and scholarly activities and offers a full range of undergraduate, graduate and professional programs to a student population of over 25,000.   Salary bands for this position for the 2022-2023 academic year are as follows: Assistant Professor: $99,945 to $120,101. This position includes a comprehensive benefits package which includes a dental, health and extended vision care plan, pension plan, life insurance (compulsory and voluntary), academic long-term disability, sick leave, travel insurance, death benefits, an employee assistance program, a professional expense allowance, and a flexible health and wellness spending program. Interested candidates must submit, via email, a cover letter, detailed curriculum vitae and names of three references, teaching philosophy statement, summary of plans for research, along with any other supporting documents to:   Dr. Darren Korber, Head and Search Committee Chair Department of Food and Bioproduct Sciences 51 Campus Drive University of Saskatchewan Saskatoon, SK S7N 5A8 Telephone: (306) 966-7786 Email: darren.korber@usask.ca       Due to federal immigration requirements, we also ask candidates to indicate whether they are Canadian citizens, permanent residents, or are otherwise already authorized to work at this position for the duration of the appointment, with an explanation if this last category is indicated. Review of applications will take place after August 15, 2022; however, applications will be accepted and evaluated until the position is filled. The anticipated start date will be between September 1, 2022 and January 1, 2023. The University believes equity, diversity and inclusion strengthen the community and enhance excellence, innovation and creativity. Women and other minorities are strongly encouraged to apply. We are dedicated to recruiting individuals who will enrich our work and learning environments. In accordance with Canadian immigration requirements, Canadian citizens and permanent residents will be given priority. We are committed to providing accommodations to those with a disability or medical necessity. If you require an accommodation in order to participate in the recruitment process, please notify us and we will work together on the accommodation request. The University of Saskatchewan’s main campus is situated on Treaty 6 Territory and the Homeland of the Métis.  We pay our respects to the First Nations and Métis ancestors of this place and reaffirm our relationship with one another.  Together, we are uplifting Indigenization to a place of prominence at the University of Saskatchewan. Tue, 07 Jun 2022 16:10:52 -0400 https://careers.meatinstitute.org/jobs/rss/16883212/production-supervisor-2nd-shift https://careers.meatinstitute.org/jobs/rss/16883212/production-supervisor-2nd-shift Saginaw, Texas, FLSA Status: Exempt          Department: Operations The 2nd Shift Production Supervisor is directly responsible for the management, training, development, performance, retention and engagement of hourly staff. Primary responsibility is leading groups of hourly team members in the achievement of operational objectives pertaining to product quality, yield performance, production efficiency, costs, customer service, and both food and workplace safety. Leading production flow and finished product manufacturing Continuously work with team members to improve yields, efficiencies, and product quality Communicate with and engage the team members on key operational Service the needs of the customer Monitor, audit and follow up with team members on execution of key operational ESSENTIAL DUTIES AND REPONSIBILITIES: Supervise, lead and train hourly staff in the area of production requirements, quality of products, operation of equipment and safety. Facilitate the achievement of Company goals in terms of efficiency targets and customer service Accountable for achieving operational targets and budgets including product yields, labor usage and related costs and productivity with daily reporting of results. Ensure HACCP requirements are met in areas of responsibility and enforce procedures while demonstrating a strong commitment to food safety. Effectively address performance concerns, discipline and Establish weekly production Promote a team atmosphere, healthy and safe work environment for all employees providing consistent and ongoing communication and direction. Accountable for ensuring compliance to all safety programs, requirements and Ensure compliance to all Company policies and Provide the operating team with committed leadership on lean manufacturing and continuous Work with management team to develop annual, quarterly, and monthly objectives in support of the strategic and tactical plans. Set a positive example for all production and operating staff, provide leadership towards meeting Company production, financial, and strategic goals and objectives. Provide leadership, support, supervision, and training for all employees OTHER QUALIFICATIONS: Bilingual a plus JOB SNAPSHOT: ·         Base Pay:  $60k to $80k ·         Other Pay:  Plus bonus potential ·         Employment Type: Full-Time ·         Job Type: Operations ·         Education: BS/BA or equivalent combination of education and experience ·         Experience: At least 2 years in leadership experience in a protein processing plant ·         Supervises Others: Yes ·         Location: Saginaw, Texas   COMPANY BENEFITS INCLUDE: Medical / Dental / Vision Life STD/LTD Paid vacation Holidays 401(k) PHYSICAL DEMANDS: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Amount of Time Stand : Over 2/3    Walk : Over 2/3    Sit : Under 1/3 Use hands to finger, handle, or feel : Over 2/3 Reach with hands and arms : Over 2/3 Climb or balance: Under 1/3       Stoop, kneel, crouch, or crawl : Under 1/3                      This job requires that weight be lifted or force be exerted as reflected below. Amount of Time  Up to 10 pounds : Over 2/3   Up to 25 pounds : Under 1/3         Up to 50 pounds : Under 1/3  Up to 100 pounds : None More than 100 pounds : None WORK ENVIRONMENT: Cold Temperature: While performing the duties of the job, the employee is regularly exposed to wet and/or humid conditions, moving, mechanical parts, and extreme cold temperature. The noise level in the work environment is moderate. EDUCATION and/or EXPERIENCE: BS/BA; or equivalent combination of education and experience A minimum of two years of previous leadership experience within a meat processing Outstanding communication skills in order to lead, engage and motivate individuals and/or Computer proficiency including a working knowledge of Microsoft Office Knowledge and experience working with Food Industry equipment Knowledge of food manufacturing processes, procedures, and specifications Knowledge of basic math /Excellent oral and written communications skills Quarterly Bonus Potential Tue, 07 Jun 2022 17:18:06 -0400