Manager of Research & Laboratory Services
Job Description
Summary:
The Manager of Research Laboratory Services will be responsible for overseeing new product development, technical and scientific support of existing products, laboratory services, and research initiatives encompassing processes and technologies related to enhancing food safety, product quality, and efficiency at the facility level as well as being the facility leader for enterprise-wide, integrated research and laboratory initiatives.
The individual will provide scientific and technical insight on the topics of meat science, product quality, and food safety in support of the business.
SUPERVISORY
Responsibilities:
The position has direct supervisory responsibilities over the Research Development and Laboratory teams within the Food Safety and Quality Assurance Department.
ESSENTIAL DUTIES AND RESPONSIBILITIESinclude, but are not limited to, the following:
Collaborate with stakeholders throughout the company and the integrated enterprise to formulate research objectives relevant to the business.
Oversee and manage research studies and benchmarking programs - development, execution, and analyses.
Oversee the Laboratory team, including microbiological and chemistry testing, emphasizing a culture of collaboration within not only the R D and Lab group, but among all departments of the business.
Oversee the continued development and maintenance of robust and proactive microbiological and chemistry testing programs to support food safety, product quality, and regulatory needs of the business.
Identify opportunities to leverage new and existing technologies to enhance product quality, efficiency, and food safety.
Draft scientific reports and company memos in a manner that is digestible for stakeholders throughout the company and integrated enterprise.
Provide technical expertise and serve as a resource for the business in the areas of meat science, microbiology, and food safety and quality.
Maintain relationships with technical experts in the industry and academia.
Stay abreast of new developments in the scientific aspects of the meat industry - especially meat science, equipment and packaging technology, and food microbiology and safety.
Foster a culture of continuous improvement and collaboration across departments and within interdisciplinary teams.
QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the work environment, knowledge, skill, and/or ability required or preferred.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or
Experience:
A Master's degree in meat science, animal science, food science or related field and 5
years' experience in the food or animal production industry.
PhD in those areas preferred.
Education and experience in the meat industry is required.
LANGUAGE SKILLS:
Ability to read and interpret documents in the English language such as safety files, operating and maintenance instructions, and procedure manuals.
Must be able to effectively communicate with USDA, production and management personnel.
Bilingual skills a plus.
MATHEMATICAL SKILLS:
Ability to apply mathematical applications in practical situations.
Advanced knowledge of Experimental Design and statistical analyses techniques and ability to understand an interpret their results at an advanced level and communicate those results to experts and non-experts.
REASONING ABILITY:
Ability to solve practical problems.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
OTHER SKILLS AND ABILITIES:
High proficiency with computers and Microsoft office programs, especially Microsoft Excel, and the ability to learn and effectively use any and all other computer programs that are or will be made available.
Proficiency with statistical software required (SAS, R, Python/Anaconda, etc).
Personal attributes to include adaptability, self-directed, organized, ambitious and an outgoing individual with vision, people management skills, outstanding written and verbal communication skills, influence capabilities, time management skills, and multi-tasking abilities.
PHYSICAL DEMANDS:
While performing the duties of this job, the employee will be required to move about the facility and perform repetitive tasks.
The employee is required to sit; use hands to touch, handle, or feel/hold objects; reach with hands and arms; climb and balance; speak; hear; taste; and smell.
The employee must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 40 pounds, and occasionally lift and/or move up to 50 pounds.
Specific vision abilities required for this job include close and distance vision, color vision, depth perception, and the ability to adjust focus.
Must be able to climb ladders and platforms, enter confined spaces, and wear all safety equipment.
WORK ENVIRONMENT:
While performing the duties of this job, the employee must be able to work in hot or cold environments and the ability to stand on concrete for extended periods of time.
The employee frequently works near moving mechanical parts.
The employee is occasionally exposed to fumes or airborne particles, cold/hot temperature and vibration.
The noise level in the work environment is usually loud.
The work environment includes climate extremes found in all areas of plant operations.
NORMAL WORK SCHEDULE:
The hours and days of work are established as needed at the discretion of management and, while generally as shown below, may be changed (increased or decreased) by management as required.
Hours of Work:
As scheduled by management.
Days of Work:
Monday-Friday as scheduled by management and weekends if needed by operations and approved by management.
Recommended Skills Adaptability Business Process Improvement Confined Spaces Curiosity Design Of Experiments Food Safety Estimated Salary: $20 to $28 per hour based on qualifications.
Summary:
The Manager of Research Laboratory Services will be responsible for overseeing new product development, technical and scientific support of existing products, laboratory services, and research initiatives encompassing processes and technologies related to enhancing food safety, product quality, and efficiency at the facility level as well as being the facility leader for enterprise-wide, integrated research and laboratory initiatives.
The individual will provide scientific and technical insight on the topics of meat science, product quality, and food safety in support of the business.
SUPERVISORY
Responsibilities:
The position has direct supervisory responsibilities over the Research Development and Laboratory teams within the Food Safety and Quality Assurance Department.
ESSENTIAL DUTIES AND RESPONSIBILITIESinclude, but are not limited to, the following:
Collaborate with stakeholders throughout the company and the integrated enterprise to formulate research objectives relevant to the business.
Oversee and manage research studies and benchmarking programs - development, execution, and analyses.
Oversee the Laboratory team, including microbiological and chemistry testing, emphasizing a culture of collaboration within not only the R D and Lab group, but among all departments of the business.
Oversee the continued development and maintenance of robust and proactive microbiological and chemistry testing programs to support food safety, product quality, and regulatory needs of the business.
Identify opportunities to leverage new and existing technologies to enhance product quality, efficiency, and food safety.
Draft scientific reports and company memos in a manner that is digestible for stakeholders throughout the company and integrated enterprise.
Provide technical expertise and serve as a resource for the business in the areas of meat science, microbiology, and food safety and quality.
Maintain relationships with technical experts in the industry and academia.
Stay abreast of new developments in the scientific aspects of the meat industry - especially meat science, equipment and packaging technology, and food microbiology and safety.
Foster a culture of continuous improvement and collaboration across departments and within interdisciplinary teams.
QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the work environment, knowledge, skill, and/or ability required or preferred.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or
Experience:
A Master's degree in meat science, animal science, food science or related field and 5
years' experience in the food or animal production industry.
PhD in those areas preferred.
Education and experience in the meat industry is required.
LANGUAGE SKILLS:
Ability to read and interpret documents in the English language such as safety files, operating and maintenance instructions, and procedure manuals.
Must be able to effectively communicate with USDA, production and management personnel.
Bilingual skills a plus.
MATHEMATICAL SKILLS:
Ability to apply mathematical applications in practical situations.
Advanced knowledge of Experimental Design and statistical analyses techniques and ability to understand an interpret their results at an advanced level and communicate those results to experts and non-experts.
REASONING ABILITY:
Ability to solve practical problems.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
OTHER SKILLS AND ABILITIES:
High proficiency with computers and Microsoft office programs, especially Microsoft Excel, and the ability to learn and effectively use any and all other computer programs that are or will be made available.
Proficiency with statistical software required (SAS, R, Python/Anaconda, etc).
Personal attributes to include adaptability, self-directed, organized, ambitious and an outgoing individual with vision, people management skills, outstanding written and verbal communication skills, influence capabilities, time management skills, and multi-tasking abilities.
PHYSICAL DEMANDS:
While performing the duties of this job, the employee will be required to move about the facility and perform repetitive tasks.
The employee is required to sit; use hands to touch, handle, or feel/hold objects; reach with hands and arms; climb and balance; speak; hear; taste; and smell.
The employee must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 40 pounds, and occasionally lift and/or move up to 50 pounds.
Specific vision abilities required for this job include close and distance vision, color vision, depth perception, and the ability to adjust focus.
Must be able to climb ladders and platforms, enter confined spaces, and wear all safety equipment.
WORK ENVIRONMENT:
While performing the duties of this job, the employee must be able to work in hot or cold environments and the ability to stand on concrete for extended periods of time.
The employee frequently works near moving mechanical parts.
The employee is occasionally exposed to fumes or airborne particles, cold/hot temperature and vibration.
The noise level in the work environment is usually loud.
The work environment includes climate extremes found in all areas of plant operations.
NORMAL WORK SCHEDULE:
The hours and days of work are established as needed at the discretion of management and, while generally as shown below, may be changed (increased or decreased) by management as required.
Hours of Work:
As scheduled by management.
Days of Work:
Monday-Friday as scheduled by management and weekends if needed by operations and approved by management.
Recommended Skills Adaptability Business Process Improvement Confined Spaces Curiosity Design Of Experiments Food Safety Estimated Salary: $20 to $28 per hour based on qualifications.
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