Student Crew Member - AnRS Meat Lab

Oregon State University; Corvallis (OR); On-site; USD 18,000 - 25,000; Part time

Job summary

Oregon State University in Corvallis seeks a student employee to support meat processing, packaging, and safety tasks at the Clark Meat Science Center. You will gain hands-on experience in meat science, animal production, and related fields while assisting teaching, research, and retail functions.

Training will be provided for all lab processes and safety practices; candidates must be enrolled in a program and meet part-time student requirements.

Qualifications

• Strong attention to detail and ability to follow written and verbal instructions.
• Dependability, punctuality, and willingness to work in a team-oriented production environment.

Responsibilities

• Assist with pre and post-operational duties including plant opening/closing procedures.
• Sanitation, slaughter and processing floor preparation.
• Equipment maintenance and operation.
• Cooler and freezer temperature monitoring.
• Written documentation of duties.
• Assist with fabrication of whole carcasses, primals, and sub-primals into retail-ready products.
• Retail store operations including product sale record keeping and assisting customers.

Skills

Attention to detail

Teamwork

Communication

Job description

Department

Animal and Rangeland Sciences

Special Instructions to Applicants

When applying you will be required to attach the following electronic documents:

• A Resume/Vita
• A cover letter indicating how your qualifications and experience have prepared you for this position

For additional information please contact: Chris Gallardo at [e-mail]

Job Description

Assist with pre and post-operational duties including, but not limited to:

• Plant opening/closing procedures
• Sanitation, slaughter and processing floor preparation
• Equipment maintenance and operation
• Cooler and freezer temperature monitoring
• Written documentation of aforementioned duties
• Assist with fabrication and further processing of whole carcasses, primals, and sub-primals into retail-ready and value-added meat products

Retail store operations including, but not limited to:

• Product sale record keeping
• Assisting customers with product purchases
• Retail store opening/closing procedures

Student employees gain valuable hands‑on experience in meat processing, food safety, and product development while supporting teaching, research, and retail functions at the Clark Meat Science Center. This position offers practical skills for students pursuing careers in meat science, animal production, food safety, or related industries. Training will be provided for all lab processes and safety practices.

Qualifications

Full Employment Eligibility Requirements can be found here: https://hr.oregonstate.edu/student-employment-manual/500-employment-eligibility-requirements

• Must be academically enrolled in a high school, community college, or university and pursuing a program or course of study
• Must meet Academic Standing Requirements; students on academic suspension are not eligible for employment
• Must meet the applicable minimal enrollment standard
• High School student: Regularly enrolled in a high school or participating in a home-schooling program
• Undergraduate and post-baccalaureate student: 6 credit hours per term
• Undergraduate international student: 12 credit hours per term*
• Graduate student officially admitted to Graduate School: 5 credit hours per term
• Graduate international student officially admitted to Graduate School: 9 credit hours per term*
• *International students may be allowed to carry fewer hours than specified above and still be considered "full-time" by the United States Citizenship and Immigration Services ( USCIS ). A reduced course load is approved by the Office of International Services ( OIS ), and must be provided to the Student Employment Center.

Required Qualifications

Strong attention to detail and ability to follow written and verbal instructions.

Dependability, punctuality, and willingness to work in a team-oriented production environment.

Preferred Qualifications

Prior experience with meat processing, fabrication, or food handling.

Knowledge of safe handling practices, sanitation, and basic equipment.

Working Conditions/Schedule

Must be able to lift 50lbs and stand for extended periods of time in cold environments.

Must follow all safety, sanitation, and Hazard Analysis Critical Control Point (HACCP) procedures.

Completion of required OSU Environmental Health and Safety (EHS) training.

Personal protective equipment (PPE) must be always worn when in processing areas.

Salary Range

15.55

Anticipated Start Date

2026-09-10