Manager of Microbiology Lab Services BS4975

Job Description

Job Description

Campus

OSU-Stillwater

Contact Name & Email

Caitlin Karolenko, View email address on ziprecruiter.com

Work Schedule

Monday through Friday, 8:00am-5:00pm with occasional evenings and weekends.

Appointment Length

Regular Continuous/Until Further Notice

Hiring Range

$60,000 - $80,000 Salary

Special Instructions to Applicants

For full consideration, please include a resume, cover letter and contact information for three professional references.

About this Position

ABOUT US:

For many, Oklahoma’s food and agricultural industries evoke thoughts of wheat and cattle. While that is a rich part of Oklahoma’s heritage and a significant portion of our economy, many of these commodities are currently sent to other states or even countries for further processing into the bakery, meat, and other products that reach the consumer’s table. We strive to help develop value-added enterprises to keep the products, jobs, and dollars in Oklahoma.

For more information, visit

This is a soft funded position that involves leadership and collaboration in the Food and Agricultural Products Center (FAPC) initiatives. 

This position summary includes management and work in the FAPC 3rd Floor microbiology laboratory in support of:

• Food microbiology lab service work supporting research and applied technology needs, particularly the Cold Pasteurization program.
• Staff and faculty research and client activities with food & value-added agricultural products and processing.
• Staff and faculty support for internal and external workshops and training services.
• Food safety validation microbial laboratory investigations to support internal research and external industry needs.
• Food industry product development and service programs.
• Food industry programs as needed, including performing and preparing results in compositional validation of client products, grant applications, and small-scale manufacturing at FAPC.

Required Qualifications

• Bachelor's in Food Microbiology or closely related field.
  (degree must be conferred on or before agreed upon start date)

• At least 3 years experience in research or food laboratory microbial service work.

Certifications, Registrations, and/or Licenses:

HACCP completion of certification within12months of hire

Skills, Proficiencies, and/or Knowledge:

Ability to:

• Engage in product development logic and skilled in a broad set of food microbiology procedures
• Understand food manufacturing practices, regulatory compliance, customer specification, and apply them to microbiology laboratory procedures for objective evaluations
• Excellent computer skills
• Excellent organizational and managing skills, competence to record data, and prepare reasonable project reports on microbiological findings
• Excellent ability for oral expression

Preferred Qualifications

• Master's in Food Microbiology or closely related field.

• At least 2 years of experience in research or food laboratory microbial service work, and 5 years of laboratory work experience.

Certifications, Registrations, and/or Licenses:

HACCP completion of certification within 12 months of hire

Skills, Proficiencies, and/or Knowledge:

Ability to:

• Engage in product development logic and skilled in a broad set of food microbiology and food chemistry procedures
• Understand food manufacturing practices, regulatory compliance, customer specification, and apply them to microbiology laboratory procedures for objective evaluations
• Excellent computer skills
• Excellent organizational and managing skills, competence to record data, and prepare reasonable project reports on microbiological findings
• Excellent ability for oral expression

Working Conditions

This is an exempt position (which indicates that the position is exempt from overtime pay/comp time accrual). According to OSU policy, a 40-hour workweek is considered minimal for exempt staff and you are expected to work hours in excess of 40 hours per week when the work load requires additional hours (to include some early mornings, evenings and/or weekends).