Food Specialist II

The Food Product and Safety Lab (FPSL) in the School of Animal and Comparative Biomedical Sciences at the University of Arizona is seeking a Food Specialist II. This position performs non-routine and precision functions in slaughtering, meat packing, or wholesale establishments. Responsibilities involve the preparation of meat, adherence to safety and sanitation standards, and collaboration with faculty, staff, and students. Work may include specialized slaughtering tasks, cutting standards or premium cuts of meat for marketing, grinding, packaging cooked and raw products.

Visa sponsorship is not available for this position.

Outstanding U of A benefits include health, dental, and vision insurance plans; life insurance and disability programs; paid vacation, sick leave, and holidays; U of A/ASU/NAU tuition reduction for the employee and qualified family members; retirement plans; access to U of A recreation and cultural activities; and more!

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Processing Room:

• Perform specialized slaughtering and deboning tasks using multiple cutting techniques to produce standard and premium cuts according to product specifications and customer orders.
• Cut and debone primal, sub-primal, high and low value cuts and package product using vacuum and/or paper packaging.
• Operate machinery and equipment including tenderizers, band saws, vacuum packaging machines, grinders and stuffers.
• Work in accordance to USDA regulations, HACCP, SSOP and GMP standards.
• Work with student, staff and faculty.

Harvesting:

• Execute nonroutine processing steps, such as specialized trimming, dehiding, head and organ removal, and portioning for teaching, research, and external orders, using judgment to achieve required specifications.
• Process different positions including sticking, head trimming, first-stage de-hiding, second-stage de-hiding, evisceration, carcass trimming, head trimming, presenting offal or heads to USDA CSI and cleaning and sanitizing.

Value Added Products:

• Grind, prepare and cook value-added products such as sausages, ham, snack sticks, bologna, summer sausage, bacon, beef patties, jerky, and other processed meat products.
• Perform cleaning and sanitizing procedures.

Knowledge, Skills, and Abilities (KSAs):

• Knowledge of food safety procedures.
• Knowledge of meat preparation techniques and meat cuts.
• Knowledge of humane animal handling standards and practices, ensuring that all slaughtering procedures are conducted in a humane and ethical manner, consistent with industry best practices and university values.
• Good verbal and listening communication skills.
• Ability to work with a team and independently.

Physical Requirements:

• Perform physical activities that require extensive use of the arms, legs and full-body movement, including climbing, lifting, balancing, walking, stooping, and handling of materials for extended periods of time.
• Ability to exert maximum muscle force to lift up to 60 lbs., and push, pull, or carry objects.
• Ability to stand for extended periods of time and continuously repeat the same movements.

This job posting reflects the general nature and level of work expected of the selected candidate(s). It is not intended to be an exhaustive list of all duties and responsibilities. The institution reserves the right to amend or update this description as organizational priorities and institutional needs evolve.

• High school diploma or high school diploma equivalency.
• Minimum of 3 years of relevant experience, or equivalent combination of education and work experience.