Adjunct Meat Processing Technology Instructor

Position Announcement

Position Title:             Adjunct Instructor Meat Processing Technology

Location:                    Boones Creek Extension Campus

Department:              Instruction

Job Summary:             The Adjunct Instructor for the Meat Processing Technology Program is responsible for delivering high-quality instruction to students pursuing skills and knowledge in meat processing, slaughter, and facility management. This position requires industry expertise, a commitment to safety and sanitation standards, and the ability to foster a supportive and engaging learning environment. The instructor will provide theoretical and hands-on training aligned with program goals and industry standards, preparing students for roles such as meat cutters, slaughterhouse technicians, and meat processing managers.

Key Responsibilities:

1. Instructional Duties:
• Deliver engaging and effective classroom and lab-based instruction covering topics such as safety and sanitation, USDA inspection procedures, retail and wholesale meat cutting, slaughter techniques, meat grading, and value-added meat products.
• Provide hands-on training in a safe, controlled environment, ensuring students gain practical experience in meat processing techniques.
• Incorporate backward scaffolding methods to guide students from retail processing to slaughter and facility management.
• Ensure alignment of instruction with program objectives and industry standards.
2. Curriculum Development and Maintenance:
• Assist in the development, review, and updating of course materials to ensure relevance to current industry practices.
• Implement teaching strategies that address diverse learning needs and foster skill development.
3. Assessment and Feedback:
• Evaluate student performance through assignments, practical demonstrations, and exams.
• Provide constructive feedback to support student learning and professional growth.
• Maintain accurate records of student attendance, grades, and progress.
4. Program and Student Support:
• Promote adherence to safety and sanitation standards in all instructional activities.
• Support students in obtaining HAACP certification and understanding its significance.
• Serve as a mentor, guiding students toward successful careers in meat processing.
5. Administrative Duties:
• Participate in faculty meetings, training sessions, and professional development as required.
• Collaborate with other faculty and staff to support program goals.
• Adhere to institutional policies and procedures.

Qualifications:

• Education: Associate or higher in Meat Processing, Food Science, Agriculture, or a related field (preferred)
•  Relevant industry certifications (e.g., HAACP) are strongly preferred
• Required Experience: Minimum of 3 years of professional experience in meat processing, slaughter operations, or facility management. Teaching or training experience is a plus.
• Skills and Knowledge:
• Expertise in meat processing techniques, USDA inspection procedures, and safety standards.
• Strong communication and interpersonal skills to effectively engage with diverse learners.
• Ability to operate and maintain meat processing equipment.
• Familiarity with value-added product development and facility management principles.

Working Conditions:

• Ability to work flexible hours, including evenings or weekends, as required by the program schedule.
• Comfortable working in environments requiring adherence to strict safety and sanitation protocols.
• Capable of lifting equipment or materials related to meat processing instruction (e.g., up to 50 lbs).

 

 

For the application, go to:  https://tcatelizabethton.edu/about/jobs-and-employment

 

 

In order to be considered for the position, the following items must be uploaded:  

• Resume
• Cover letter
• Unofficial transcripts (if applicable)

SALARY RANGE

$35 per hour

BACKGROUND CHECK REQUIREMENT:

Employment is contingent upon the successful completion of a background check. This may include verification of employment history, education, criminal records, and other relevant factors in accordance with institutional policy and