Food Safety and Inspection Supervisor title

Food Safety and Inspection Supervisor title

JOB PROFILE
Position #107133
TITLE: MANAGER, OPERATIONS
CLASSIFICATION: BUSINESS LEADERSHIP
MINISTRY: AGRICULTURE
WORK UNIT: FOOD SAFETY AND INSPECTION
SUPERVISOR TITLE: DIRECTOR, FOOD SAFETY AND INSPECTION
SUPERVISOR POSITION #: 106249
CONTEXT
The provincial Food Safety and Inspection Branch has the goals of improving public health protection,
consumer and retail confidence in the safety of BC meat, seafood and agrifood products, and supporting
producers and processors to meet demand for BC agrifood products. This is accomplished through inspection
and regulatory compliance, education and awareness, surveillance, risk assessment, and development of
policy, programs and strategies to address identified risks. The program includes the Agrifood Safety and
Quality Unit in Abbotsford, the Seafood Safety and Quality Unit in Courtenay and the new, provincially–
operated meat inspection program to be in place by January 1, 2014.
The meat inspection program includes delivering inspection services for provincially licensed Class A and B
slaughter plants located in communities across the province. For On Farm Slaughter licenses, Class D and E
licenses, new food safety and humane slaughter training requirements will be developed and implemented
with the new requirements tested in a pilot project offering residents of the Regional District of North
Okanagan up to five new Class E Licenses . There will be an evaluation component that determines the impact
of the new requirements and the application process.
JOB OVERVIEW
The Operations Manager acts to safeguard the public interest, public health and safety by ensuring all
regulated activities associated with slaughtering of animals for human consumption are responsibly managed.
The Manger provides operational leadership, guidance and management, directly to the staff of the Meat
Inspection Program and liaises with the Regional Health Authorities for the coordination of on farm slaughter
activities.
ACCOUNTABILITIES

Manages the financial, human and contracted resources effectively and economically in accordance
with ministry and government requirements.

Supervises staff including assignment of work, development and evaluation of performance plans (My
Performance), approval of leave, responses to grievances and initiation of discipline processes.

Develops vision and strategic direction (e.g. finance, business operations, and human resources) that
aligns with the direction of Government for the Meat Inspection Program and leads any broad
organizational change.
2 August 2017

Develops and implements administrative and business operational processes, identifies improvements
and implements changes.

Ensures licence application decisions are consistent with all Ministry policies related to the Food Safety
Act and BC Meat Inspection Regulation administration.

Prepares recommendations for suspension, revoking or refusing of a Class A or B slaughter license.

Provides options, and makes recommendations, for changes to the business structure and operations
to ensure they meet the needs of the Meat Inspection Program and its mandate.

Advises the Director, Assistant Deputy Minister, Deputy Minister, Minister, Ministry executive and
senior government officials on Meat Inspection Program operations and status.

Develops and implements the goals, objectives, and performance measures of the Meat Inspection
Program to achieve the defined outcomes.

Provides operational and technical advice and expertise on the direct impact of program initiatives,
resources and priorities.

Participates in building and/or leading the implementation of new and strategic business processes
related to the Meat Inspection Program.

Ensures all procedures and guidelines as well as best practices for the Meat Inspection Program are in
use for the operation at all times.

Provides technical expertise and authoritative advice in meat hygiene, guidance and training to staff.

Leads proactive consultation to ensure stakeholder input, awareness, and support for the provincial
Meat Inspection Program.

Liaises and communicates with the Regional Health Authorities related to meat processing activities
that occur in Class A facilities past the first drip cooler to ensure safe meat products are entering the
human food chain.

Liaises and coordinates with Regional Health Authorities on the regulated on-farm slaughter licenses
(Class D and E licenses) to ensure consistent best practices and coordination of meat slaughter
activities occurs according to the BC Meat Inspection Regulation.
JOB REQUIREMENTS

Degree in business, food/health science, or public administration or an equivalent combination of
education and experience may be considered.

Minimum 3 years of experience in traditional Meat Hygiene. Preference may be given to applicants
who have experience as a Meat Inspector in a slaughter establishment.

Minimum 3 years of progressively more responsibility in program planning and delivery. Preference
may be given to applicants who have 5 or more years of experience in this area.

Experience in managing financial resources.

Experience leading and supervising staff within a unionized environment, and resolving staff issues.
Experience must included work scheduling, performance management and training.

Experience in leading and resolving complex staff and/or client issues.
2 August 2017

Experience in developing and maintaining working relationships and resolving problems with
stakeholders.

You are required to possess and maintain a valid BC driver’s licence with no restrictions.

Successful completion of security screening requirements of the BC Public Service, which may include a
criminal records check, and/or Criminal Records Review Act (CRRA) check, and/or enhanced security
screening checks as required by the ministry (Note: It is important that you read the job posting
carefully to understand the specific security screening requirements pertaining to the position).
BEHAVIOURAL COMPETENCIES
 Business Acumen is the ability to understand the business implications of decisions and the ability to
strive to improve organizational performance. It requires an awareness of business issues, processes
and outcomes as they impact the client's and the organization's business needs.
 Expertise includes the motivation to expand and use technical knowledge or to distribute work-related
information to others.
 Improving Operations is the ability and motivation to apply one's knowledge and past experience for
improving upon current modes of operation within the Ministry. This behaviour ranges from adapting
widely used approaches to developing entirely new value-added solutions.
 Leadership implies a desire to lead others, including diverse teams. Leadership is generally, but not
always, demonstrated from a position of formal authority. The "team" here should be understood
broadly as any group with which the person interacts regularly.
 Managing Organizational Resources is the ability to understand and effectively manage organizational
resources (e.g., people, materials, assets, budgets). This is demonstrated through measurement,
planning and control of resources to maximize results. It requires an evaluation of qualitative (e.g.,
client satisfaction) and quantitative (e.g., service costs) needs.
 Problem Solving/Judgement is the ability to analyze problems systematically, organize information,
identify key factors, identify underlying causes and generate solutions.
2 August 2017