Assistant Creamery Manager, Department of Food Science: UTIA

Assists in Creamery operations: Works closely with the Creamery Manager to oversee day-to-day operations, including ingredient handling, ice cream production, and packaging. Maintains the highest quality standards in the production of dairy products. Conducts regular quality checks and ensures compliance with local and federal health and safety regulations. Provides guidance and supervision to creamery staff, including production employees and support staff. Assists in staff training and scheduling. Monitors inventory levels of raw materials, packaging supplies, and finished products. Assists in managing orders and stock rotation. Ensures proper maintenance and cleanliness of creamery equipment and facilities. Coordinates repairs and maintenance on equipment as needed. Collaborate with the Creamery Manager to develop and test new dairy product recipes. Innovates and introduces new flavors and products to the creamery’s offerings. Ensures compliance with food safety regulations, sanitation guidelines, and university policies.

• Assists with administrative duties, including record-keeping, data entry, and reporting of all creamery procedures and operations. 
• Assists in building and maintaining positive relationships with customers, vendors, and visitors. 
• Supports the educational mission of the creamery by providing information about products and production processes and ensures activities are in alignment with educational goals. 
• Performs other job-related duties as needed.

Required Qualifications

• Education: Bachelor’s Degree in Food Science, Dairy Science or related field.
• Knowledge, Skills, Abilities: 
  • Knowledge of dairy processing equipment and procedures. 
  • Ability to interact effectively with a large and diverse group of people 
  • Ability to multi-task and prioritize with limited supervision 
  • Excellent organizational and written communication skills 
  • Computer skills (MS Office; Word, Excel, and Powerpoint)
• Applicants must be legally authorized to work in the United States on a full-time basis without need now or in the future for sponsorship for employment visa status.

Preferred Qualifications

• Experience: At least one year of experience in dairy product manufacturing.
• Knowledge, Skills, Abilities: 
  • Previous experience in dairy, food production, and/or food manufacturing. 
  • Strong leadership and supervisory skills.

Work Location:

• Location: Knoxville
• Onsite 

Compensation and Benefits: 

• UT market range: MR09_UTK
• Anticipated hiring range:  max up to $75,000.00
• Find more information on the UT Market Range structure here
• Find more information on UT Benefits here

Application Instructions:

To express interest, please submit an application with the noted below attachments.

• Resume
• Cover Letter
• List of 3 Professional References

About The College/Department/Division: 

The Food Science Department includes a diverse group of faculty with expertise in the areas of food chemistry, microbiology/safety, and engineering/processing. The department has 13 faculty members, and 19 technical and administrative staff located on the Knoxville campus. The overall mission is to improve food safety and quality through fundamental and applied research; prepare graduates for the global food industry or health professional programs; and deliver effective outreach education to the citizens of Tennessee and beyond. The food and agriculture industries in Tennessee contribute $52 billion in economic output (9% of state economy). Since 2016, there have been 50 major food industry projects in the state that have generated greater than 7,400 new jobs and $3.1+ billion in capital investment. Tennessee is one of the top distilled beverage-producing states in the nation and Tennessee breweries and wineries are on a trajectory of significant growth. There are more than 1,600 registered food manufacturing facilities in the state. Several major food manufacturers have headquarters or large processing operations in Tennessee. There are also many small direct market or limited market food companies that contribute to local, national, and international communities. The Department of Food Science is a critical component for the continued growth and resiliency of the Tennessee food industry.

The University of Tennessee, Knoxv