About Olds College of Agriculture & Technology
Founded in 1913, Olds College of Agriculture & Technology has been offering high quality hands-on education for over a century. Through our core programming including continuing education, online and blended programming, we provide accessible educational opportunities within Alberta and beyond. We are passionate about the Agriculture industry. Through our applied research and integrated learning, we are proud to be Canada’s Smart Agriculture College, specializing in agriculture, agrifood, horticulture, land and environmental stewardship. We work closely with industry to advance and adapt our programming to ensure our graduates have the skills to succeed.
About the School of Life Sciences
The School of Life Sciences provides dynamic high-tech, hands-on learning opportunities in support of animal health, business and horticulture. The School is also home to the National Meat Training Centre and the Olds College Botanic Gardens. A variety of certificates, diplomas and applied degrees are granted from the School of Life Sciences. Fields of study offered within the School of Life Science & Business are: Animal Health, Business, Equine, Horticulture, and the National Meat Training Centre.
The Opportunity - Program Manager, Meat Centre (full-time, permanent)
The overall purpose of this job is to provide comprehensive strategic, operational, and academic leadership to the National Meat Training Centre (NMTC). The incumbent is accountable for balancing the commercial viability of the NMTC with its core commitment to delivering high-quality, relevant educational experiences through the Meat Processing Program. This role ensures the effective management of all enterprise facets, including curriculum development, retail and merchandising operations, staff supervision, and strict compliance with food safety and regulatory standards, to drive growth and meet the needs of customers and students alike.
Key Job Functions:
Operations, Safety, and Financial Management
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Develop and update the NMTC capital plan and assess physical facilities, making recommendations on purchases, sales, and trades to the Dean.
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Accountable for implementing and monitoring the NMTC’s annual budget to meet production and instructional objectives within targeted profit.
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Maintain and ensure compliance with all regulatory bodies and the up-to-date Food Safety Plan. Ensure that College Occupational, Health and Safety guidelines and standards are maintained in the NMTC.
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Oversee operational planning, incorporating risk management and objective decision-making
Program Management, Curriculum, and Instruction
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Create and refine a comprehensive program curriculum, including designing the structure, determining learning objectives, and selecting appropriate materials to align with industry standards.
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Plan, prepare, and deliver instruction for the Meat Program, addressing diverse learning styles.
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Serve as the first point of contact for student concerns, monitor performance, and provide counseling and mentoring.
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Collaborate with the Office of the Registrar and college departments on student recruitment and retention.
People Leadership and Supervision
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Activities: Model dynamic leadership and coordinate, manage, leverage, and integrate the efforts of Instructional and support staff, contractors, and partners.
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Determine the appropriate staffing mix to fulfill the department mandate.
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Use a planned human resources approach for recruitment, development, and performance management.
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Operationalize and interpret the College collective agreements and policies.
Business, Strategy, and Partnership Development
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Collaborate with the Life Science and Business leadership team to develop, execute, and maintain a growth strategy for the meat centre program.
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Identify and respond to government, business, industry, and public education needs with high-quality programs and services.
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Nurture and develop program, course, and partnership innovation. Sustain and grow the NMTC reputation through marketing, industry connections, and community involvement.
Education/Experience/Skills/Knowledge Required:
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Post-secondary credential in a relevant discipline. Other combinations of education, experience, skills, and knowledge may be considered.
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5+ years of experience with demonstrated strategic leadership and success in the delivery, management, and administration of a diverse meat processing operation. Experience in a post-secondary environment is required.
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Demonstrated leadership in relationship building, critical thinking, and decision making.
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Highly developed interpersonal skills, excellent written and verbal communication, project management, and business case development skills.
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Proficiency in development of innovative, continuous improvement processes and change management.
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Impeccable integrity and ethics.
Conditions of Employment:
Olds College offers a competitive benefit plan:
Defined Benefit Pension Plan (LAPP)
Extended Health, Dental, and Prescription Drugs benefits
Health/Personal Spending Account
Generous Vacation Leave
Paid Holiday Closure
‘Olds College in the Community’ volunteer leave
Professional development and opportunities for growth, including employee and family tuition waivers
Please apply by July 28, 2026.
We thank all individuals for their interest in this position. We appreciate the time involved for candidates in the application process. At this time, please note only those selected for interviews will be contacted.
Olds College is committed to an equitable, diverse, and inclusive workplace. We welcome applications from all qualified persons. We encourage applications from women, Indigenous Peoples, racialized persons, persons with disabilities and persons of any sex, sexual orientation, gender identity or gender expression.
