Food Specialist II

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 non‑routine processing steps, such as specialized trimming, de‑hiding, 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.