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.
*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.