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Coordinator, Meat Production
2 months ago
Auburn University
Auburn, AL
Full-time
Education
The College 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.
About Auburn:
At Auburn, our work changes lives. Ranked by U.S. News and World Report as a premier public institution, Auburn University is dedicated to shaping the future of the people of Alabama, the nation, and the world through forward-thinking education, life-enhancing research, scholarship, and selfless service. Auburn is nationally recognized for its commitment to academic excellence, community outreach, positive work environment, student engagement, and thriving community.
Why employees choose Auburn:
Auburn University was named by Forbes Magazine as one of the state of Alabama’s best employers, with employees staying an average of ten years. Employees enjoy competitive benefits that include top-notch health insurance, generous retirement plans, tuition assistance for employees and dependents, flexible spending accounts, and more
Learn more about Auburn’s impact, generous employee benefits, and thriving community by visiting aub.ie/working-at-auburn.
Our Commitment:
Auburn University is committed to a diverse and inclusive campus environment. Visit auburn.edu/inclusion to learn more about our commitment to expanding equity and inclusion for all.
Essential Functions
Coordinates and oversees the retail meat cutting and merchandising by training and supervising student employees in meat cutting, merchandising, and packaging. Maintains raw materials and finished product inventories. Orders raw materials and maintains food safety records associated with raw products.
Trains and supervises student employees in food plant sanitation. Ensures the plant meets all of the requirements of inspected meat processing.
Trains and supervises student employees in the humane harvest of livestock.
Trains and supervises student employees in the formulation, manufacturing, cooking, and packaging of further processed products; Maintains food safety records for cooked products and manages inventory of finished goods and raw materials.
Works closely with the Director, as well as farm managers and researchers to forecast animal needs and scheduling. Works with Director and sales room manager to forecast and schedule retail and processing to meet demands of sales room. Develops short-term plan on weekly and bi-weekly basis to balance customer demand with animal and raw material inventory to maximize use of products and economic returns.
Performs meat cutting demonstrations throughout the year for extension/outreach events, classes and assisting with research projects that are being conducted by graduate students and faculty members.
Maintains equipment and communicates with Director when equipment is in need of repair or replacement.
Conducts 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.
Performs other duties as assigned.
Minimum Qualifications
Minimum Education and Experience:
High School diploma or equivalent and 4 years of experience as a master butcher or equivalent; extensive experience in animal harvest, meat processing and smoking, and meat merchandising.
Or
Associate’s degree in meat science, food science, animal science, agriculture science or related field and 2 years of experience as a master butcher or equivalent; extensive experience in animal harvest, meat processing and smoking, and meat merchandising.
Or
Bachelor’s degree in meat science, food science, animal science, agriculture science or related field; no experience required.
Knowledge of all aspects of butchery including, but not limited to, harvest, fabrication, retail merchandising, further processing and cooking. Must have knowledge of USDA regulations regarding meat processing establishments and comprehensive experience in HACCP, GMPs, SSOPs, Pest Control and Biosecurity.
Desired Qualifications
1 year of experience mentoring and/or training others desired.
Auburn University is committed to an inclusive and diverse campus environment. Women, underrepresented groups, individuals with disabilities and veterans are encouraged to apply. AUBURN UNIVERSITY IS AN AFFIRMATIVE ACTION/EQUAL OPPORTUNITY EMPLOYER. It is our policy to provide equal employment opportunities for all individuals without regard to race, sex, religion, color, national origin, age, disability, protected veteran status, genetic information, sexual orientation, gender identity, or any other classification protected by applicable law.
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