Food Industry Specialist 13 (Regional Food Service Spl) - Local Health Services

Job Summary: The Food Service Program is required by the Michigan Food Law to provide evaluation, consultation, and training services to Michigan's 45 local health departments. This position serves as a state-wide resource specialist and technical expert responsible for the implementation of the retail Hazard Analysis Critical Control Point (HACCP) food safety program. The specialist is also responsible for the training and consultation of local health department staff in the conduct of the food service program, the standardization of local health department food service program trainers as assigned, and participation as an evaluator in the Michigan Local Public Health Accreditation Program. Statewide travel and overnight stays are sometimes required when conducting multi-day accreditation, trainings, or standardization evaluations throughout the state. This position is required to follow established standard operating procedures and meet quantity, quality, and timeliness standards for assigned work. The ideal candidate will possess and be able to demonstrate key position-critical skills and abilities, including: in-depth knowledge and experience of food safety laws and regulations; the ability to communicate effectively (oral, presentations, writing); the ability to provide leadership; the ability to project confidence; the ability to utilize and implement sound decision-making skills; a professional demeanor and composure in all situations; the ability to work with a wide variety of customers and stakeholders – both internal and external; the ability to serve as a resource and technical expert in the area of emergency management planning and response related to food safety; and, the ability to effectively and successfully forecast, plan, direct, and implement work assignments and projects.

Position Description: This position will have a home workstation within Michigan. About MDARDMichigan Department of Agriculture and Rural Development (MDARD) partners with the food and agriculture industry to assure a safe, wholesome and abundant food supply; grow our state's economy; and improve the lives of Michigan citizens. These are the primary reasons we do the work we do, and we take great pride in doing our jobs well. The Human Food Division of MDARD has a mission to protect public health by ensuring a safe and wholesome food supply, while working to maintain a viable food and dairy industry. Food safety is the division's top priority. The Regional Food Service Specialist (Food Industry Specialist 13) is a field-based position within the Local Health Services Unit. This position serves as a statewide resource specialist and technical expert, requires the ability to successfully communicate and provide training and leadership to MDARD staff and stakeholders including local health partners, as well as the ability to be self-motivated. More About MDARDThe Michigan Department of Agriculture and Rural Development (MDARD) is comprised of four Bureaus that use a customer-driven, solution-oriented approach to cultivate and expand new economic opportunities for the food and agricultural sector; safeguard the public's food supply; inspect and enforce sound animal health practices; control and eradicate plant pests and diseases threatening the $125.8 billion food and agriculture system; preserve the environment by which the farming community makes their living and feeds consumers; and protect consumers by enforcing laws relating to weights and measures. MDARD is committed to a department-wide diversity, equity, and inclusion program that builds upon our values and invests in our employees. We provide an inclusive culture through involvement and empowerment, where the inherent worth and dignity of all people are recognized. State of Michigan – Employee Benefitsmedical, dental and vision coveragepaid parental leaveflexible spending accountsretirement and much more Education Possession of a bachelor's degree in animal science, biochemistry, biology, chemistry, environmental health, food science/technology, microbiology, toxicology, veterinary science, or a related field including 10 semester (15 term) credits in a combination of biology and/or chemistry courses. Experience Four years of professional food and dairy industry experience equivalent to a Food Industry Field Scientist, including two years equivalent to a Food Industry Field Scientist P11.