A jack-off table? You need a special table for that?
Why not just raise the empty tun in the first place? I usually just rest mine on a couple kegs, fill with strike water and dough in. Then run into the kettle directly or use grants.
For transport though- thats the ticket! I've got my own system set to where I only have to lift a full fermenter twice from kettle to keg, and if I put my freezer on wheels I can avoid that too. But this is only after years of struggling with heavy buckets, spent grain etc. Usually I won't lift more than 4 gallons at a time.