Position Announcement: Director of Producer and Public Health

May 14, 2010 — National Pork Board

The National Pork Board, located in Clive, Iowa, is seeking a dynamic person to act as our Director of Producer and Public Health. The person in this position will be responsible for the development and implementation of research and programming related to zoonotic disease, antimicrobial use/resistance, occupational health and safety and other pork producer and public health issues related to pork production. This includes the development and delivery of educational material for producers and acting as liaison with veterinarians and technical experts with respect to regulatory oversight of these issues. Additionally, this person will work closely with the Director of Pork Safety to address pork-related, food-borne disease issues. As an expert in our Science and Technology department, this person will participate in long-range planning with regard to producer and public health research, and producer and public education and programs.

Requirements for this position include the ability to communicate professionally both orally and in written form with producers, veterinarians, government officials, and media (TV, radio and print), as well as the ability to translate veterinary medical terms and situations for producers and other non-technical audiences. A DVM is required, with a master's degree in public health or other advanced degree in a related field strongly preferred. A minimum of two years or the equivalent in the practice of swine veterinary medicine or public health practice and/or additional education in a related field is also preferred.

This position requires approximately 30% travel nationally and internationally. A valid driver's license and driving record is required.

Qualified candidates should send their cover letter, CV and salary requirements to:

HR@Pork.org

The National Pork Board, an equal opportunity employer, offers an exceptional work environment and benefits package. Check us out online at http://www.pork.org and http://www.theotherwhitemeat.com.