Public Service Loan Forgiveness Program is available. Click Learn more about this agency below. Shifts and species will vary based on assignment. For add'l information call Dr. Christina Rivera at 515-675-1691. Employee may be detailed to any shift at any plant in the Des Moines District.
Applicants must meet all qualifications and eligibility requirements (including time-in-grade restrictions, specialized experience and/or education) by the closing date of the announcement, as defined below. Time in grade: Applicants must meet one year at the next lower grade to be considered for the next higher grade (e.g. one year at the GS-09 grade level for consideration at the GS-10 grade level.) For the GS-11 level: Applicants must have one year of specialized experience (equivalent to the GS-10 level) that demonstrates: Experience that provides 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 or subject matter (related to food safety or ingestible items) 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.
Plans and directs the full range of day-to-day food inspection, ensuring public health by verifying the implementation of food safety systems.
Coordinates inspection activities amongst personnel including completion of inspection tasks to ensure completion of duties and scheduled tasks.
Supervises personnel in completion of assigned tasks.
Determines if corrective actions taken by establishments are adequate to resolve product contamination
Identifies corrective measures necessary to meet regulatory requirements
Communicates with stakeholders to interpret and clarify regulations, policies, procedures, and practices
Provides training and information to employees on job tasks, policies, procedures, and practices.
Reviews and rates job performance of employees for award submissions, quarterly reviews and annual reviews
Serves as the Inspector-in-Charge (IIC) of an establishment when required.
Fosters working relationships between internal and external stakeholders to improve collaboration.