- Manages up to ten Environmental Health Specialists and program specialists. Provide leadership, support and direction to assigned staff.
- Conducts staff performance appraisals activities, including annual reviews, recommendations for merit raises, promotions, and disciplinary actions.
- Reviews staff activities and inspection reports to ensure they meet departmental criteria.
- Performs quality assurance functions, including standardized joint inspections and evaluation of job related activities.
- Ensure staff are performing effective risk based inspections and are focusing on reducing foodborne illness by focusing on foodborne illness risk factors and assisting operators in achieving active managerial control of these risk factors.
- Monitors and works with EHS staff to ensure they are taking the appropriate steps for compliance, including initiating enforcement when necessary, including: issuing civil penalties, license suspensions or filing for court. Assists inspection staff with preparation of legal requests.
- Manages a secondary food safety program area (farmers' markets or summer feeding sites). Provide expertise and delegate responsibilities to inspection staff.
- Work with other staff to coordinate training for new hires. Ensure staff meets departmental objectives and guidelines in accordance with the Food and Drug Administration Voluntary Retail Food Program Regulatory Standards (VNRFRPS).
- Interviews and recommends candidates to fill vacant positions.
- Provides leadership in situations that require a coordinated rapid response, such as foodborne illness outbreaks or during emergencies.
- Participates in public health emergency preparedness exercises and in the response to public health emergencies, as directed.
- Participates in a minimum of two H.O.P.E. events totaling a minimum of eight (8) hours annually.
- Other duties as assigned.
- Assume responsibilities of Administrator or other Team Leader in their absence.
- Expectation to be available outside of regular business hours for support to staff.
- 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.
- Strong interpersonal, oral and written communication skills. Ability to communicate clearly with staff, clients, other professionals and the general 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.
- 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.
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team leader- food - Indianapolis, United States - Health & Hospital Corporation of Marion County
Description
Marion County Public Health Department is an organization that celebrates diversity, and seeks to employ a diverse workforce. We actively encourage all individuals to apply for employment and to seek advancement opportunities. Marion County Public Health Department also provides reasonable accommodations to qualified individuals with disabilities as required by law. For additional questions please contact us at:
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.
Associated Job Duties
Valid Indiana Driver's License
Knowledge, Skills & Abilities
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