Coordinator, Meat Production
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About The Position
The College of Agriculture at Auburn University is excited to recruit candidates for the Coordinator, Meat Production position! The individual selected for this position will coordinate and ensure that operational obligations within the Lambert-Powell Meats Laboratory are properly executed. This includes slaughter, fabrication, further processing and packaging, as well as sanitation and supply inventory, while adhering to all USDA regulations. This is a limited term appointment funded from external sources. Continuation of employment is contingent upon availability of funds. In this role, the Coordinator will oversee the retail meat cutting and merchandising by training and supervising student employees in meat cutting, merchandising, and packaging. The position requires maintaining raw materials and finished product inventories, ordering raw materials, and maintaining food safety records associated with raw products. The Coordinator will also train and supervise student employees in food plant sanitation and ensure that the plant meets all of the requirements of inspected meat processing. Additionally, the Coordinator will be responsible for training and supervising student employees in the humane harvest of livestock, as well as in the formulation, manufacturing, cooking, and packaging of further processed products. They will maintain food safety records for cooked products and manage inventory of finished goods and raw materials. The Coordinator will work closely with the Director, farm managers, and researchers to forecast animal needs and scheduling, and will collaborate with the Director and sales room manager to forecast and schedule retail and processing to meet demands of the sales room. The role also involves developing short-term plans on a weekly and bi-weekly basis to balance customer demand with animal and raw material inventory to maximize use of products and economic returns. The Coordinator will perform meat cutting demonstrations throughout the year for extension/outreach events, classes, and assist with research projects conducted by graduate students and faculty members. They will maintain equipment and communicate with the Director when equipment is in need of repair or replacement, and conduct demonstrations on how to properly butcher meat carcasses into wholesale and retail cuts for meat merchandising for culinary students, sales people, and consumer science teachers. Other duties may be assigned as necessary.
