Frontline Supervisor

Full Job Description

This position serves as a Frontline Supervisor within Regulatory Operations (RO), Office of Field Operations (OFO).

The incumbent is responsible for managing, coordinating, and supervising through a subordinate supervisory structure activities that includes slaughter of livestock and poultry and/or processing of meat, poultry, and egg products.

In addition to the specialized experience requirements, applicants must submit proof that they meet the educational requirements for the series described in the announcement.

Applicants may only be appointed to job series/position titles for which they meet all experience and educational requirements.

Please Note: The Consumer Safety Officer Educational Qualifications letter and worksheets previously issued to FSIS employees does not meet the requirement to submit copies of transcripts for this announcement.

USDA Policy is to require copies of transcripts from all applicants for positions with a positive educational requirement.

USDA Policy supersedes previous FSIS policy in this regard; please submit copies of your transcripts for the series you are applying for.

You may include the FSIS letter or worksheet with copies of your transcripts to assist in highlighting your qualifying coursework.

Qualifications Applicants must meet all qualifications and eligibility requirements by the closing date of the announcement including time-in grade restrictions, specialized experience, and/or education, 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-12 grade level for consideration for the GS-13 grade level).

Specialized experience for the GS-0696 series: Your 52 weeks of specialized experience must demonstrate your ability to perform, plan or manage complex food safety activities.

Qualifying experience typically includes compliance work related to processed products inspection or the supervision of processed product inspection involving enforcing laws and regulations to protect consumers from food products that are defective, dangerous, impure, unwholesome, or improperly or deceptively labeled or packaged.

Applicants must also meet the basic education requirements.

For more information on the qualifications for this position, click here: GS-0696 Series (https://www.opm.gov/policy-data-oversight/classification-qualifications/general-schedule-qualification-standards/0600/consumer-safety-series-0696/) 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. Major Duties:

• Implements operational policies, procedures and programs.
• Conducts the review and on-going assessment of the domestic meat, poultry, and egg products inspection program.
• Supervises a cross-functional team to coordinate and implement public health regulatory activities.
• Identifies public health problems and/or food safety issues.
• Directs the activities of personnel to conduct inquiries or assessments, document findings, and recommend action.
• Implements program and organizational changes affecting the frontline workforce.
• Integrates new inspection programs and procedures with current inspection and/or enforcement activities.
• Provides guidance to personnel regarding changes or new procedures and clarify respective roles and responsibilities.
• Makes recommendations to the district for effectively implementing and improving programs and procedures.
• Provides technical advice to the Grant of Inspection applicant and coordinates with the District Office to manage the Grant of Inspection origination process.
• Verifies the plant has validated its HACCP plan and that it meets regulatory requirements.
• Ensures proper application of the Rules of Practice and oversees the preparation of detailed verification plans for accurate execution.
• Utilizes Agency information systems, reports, and analytical tools to oversee an establishment‘s compliance with HACCP and other regulatory requirements.
• Assists and reviews decisions on establishment management appeals and/or complaints.
• Ensures proper implementation and maintenance of FSIS sampling initiatives.
• Reviews and evaluates program operations to identify deficiencies and make recommendations for corrective actions.