Job Role Summary

This position is responsible for supervising the field operations of the Department of Food and Consumer Safety. Responsibilities include providing guidance, training and assistance to staff. This position is responsible for quality assurance functions and staff performance appraisal activities. Develops and coordinates implementation of programs, policies and procedures. Monitors inspections and other departmental activities to ensure program is meeting department goals and objectives to prevent foodborne illness and improve food safety practices in retail food establishments in Marion County.

Qualifications

• Bachelor’s degree required, with a concentration in Environmental Health, Microbiology, Food Science, or closely related science-based curriculum preferred.
• Master’s degree preferred.
• Three to five years working in retail food regulation, environmental health or similar experience
• Strong written and verbal communication skills.
• Valid Indiana Driver’s License and use of personal vehicle required.

Knowledge, Skills & Abilities

• Strong interpersonal, oral, and written communication skills. Ability to communicate clearly with staff, clients, other professionals, and the public. Ability to understand, interpret, and convey technical information to reach desired outcomes and protect public health. Skilled in conflict management and teambuilding approaches.
• Knowledge of public management principles/procedures related to department activities to effectively supervise, direct, and monitor performance of department personnel.
• Knowledge of food safety regulations, standards, and principles, including the VNRFRPS.
• Strong organizational skills, including ability to prioritize workload.
• Work independently and with other management to carry out supervisory responsibilities. Effectively accomplish personal objectives and departmental goals.
• Ability to function effectively under stress, including working with unreceptive clients or working in unsafe conditions.
• Knowledge of basic computer programs and ability to effectively learn and utilize inspection software.

Working Enviornment

• Long periods of sitting. Steady use of hands and fingers; use of computer keyboard and monitor.
• Occasional physical effort in walking, standing, and bending during food establishment inspections and quality assurance observations.
• Occasional exposure to extreme heat and cold, excessive noise, and slippery and uneven walking surfaces during inspections.
• Requires working around machinery and equipment with moving parts or hot surfaces.
• Exposure to sanitizing and cleaning chemicals, steam, smoke, grease, strong odors and insects or vermin with food establishments.
• Occasional work outside regular business hours (evenings and weekends) as needed.
• Automobile driving for all field inspection duties, in varying weather conditions.
• Moderate light lifting.
• Occasional need to relate to members of the public who exhibit challenging, atypical or hostile behaviors and/or communication.