Public Service Loan Forgiveness Program is available Shifts and species will vary based on assignment For additional information call Laura Hutchison at (919) 326-5272 or laura.hutchison@usda.gov Employee may be detailed to any shift at any plant in the Raleigh District
You must meet the following time-in-grade and specialized experience requirements before the closing date of the announcement. Time-in-grade: You must have completed one year at the GS-10 grade to meet the time-in-grade requirement. Specialized experience: You must have one year of specialized experience equivalent to the GS-10 level grade that demonstrates: Knowledge of slaughter, processing, and inspection of meat, poultry, or egg products. Experience may include applying either the Federal Meat Inspection Act (FMIA), the Poultry Products Inspection Act (PPIA), or the Egg Products Inspection Act (EPIA) and/or the Humane Methods of Slaughter Act (HMSA) to ensure safety and wholesomeness of meat, poultry, and egg products intended for human consumption and enforce/implementation of regulatory requirements. Skill to tactfully communicate with internal and external stakeholders (such as noncompliance records, emails, verification reports, verbal/written communication to advise establishment personnel/colleagues/supervisors/consumers/academia to notify or inform about food safety or personnel, comments during work unit meetings). Skill or ability to lead a team, supervise and/or provide direct oversight of the work of others. For more information on the qualifications for this position, click here. Experience refers to paid and unpaid experience, including volunteer work done through national service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional, philanthropic, religious, spiritual, community, student, social). Volunteer work helps build critical competencies, knowledge, and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience.
Plan and direct the full range of day-to-day food inspection, ensuring public health by verifying the implementation of food safety systems.
Coordinate inspection activities amongst personnel including completion of inspection tasks to ensure completion of duties and scheduled tasks.
Supervise personnel in completion of assigned tasks.
Determine if corrective actions taken by establishments are adequate to resolve product contamination.
Identify corrective measures necessary to meet regulatory requirements.
Communicate with stakeholders to interpret and clarify regulations, policies, procedures, and practices.
Provide training and information to employees on job tasks, policies, procedures, and practices.
Review and rate job performance of employees for award submissions, quarterly reviews, and annual reviews.
Serve as the Inspector-in-Charge (IIC) of an establishment when required.
Foster working relationships between internal and external stakeholders to improve collaboration.