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Food Safety Unit Director
2 months ago
Director I **PLEASE NOTE: The posted salary range is the full range for this position. Agency salary policy, budget and candidate’s qualifications will dictate final salary offer. Typically, salary offers are at or near the midpoint of the range, depending on qualifications or other factors.**
The Food Safety Unit Director, under the direction of the Food and Drug Section Director, oversees and directs the planning, implementation, supervision, monitoring, standardization, and quality assurance of all program activities and essential business functions of the Unit, ensuring optimal day-to-day performance. Provides counsel and guidance to the Associate Commissioner, Deputy Associate Commissioner, and Section Director to establish operational goals and objectives; coordinate and evaluate activities; and strategically implement process improvements for all activities within the Food Safety Unit.
Serves as an advisor to Branch Managers and staff within the Food Safety Unit, many of whom are geographically dispersed throughout the state. Pragmatically oversees and directs activities within the Unit and plans and assigns the work of others. Interprets state and federal statutes, regulations and standards, and provides technical assistance to Branch Managers and staff within the Unit, and the regulated community. Assures staff within the Unit have necessary resources to accomplish their mission (e.g.: equipment, training, and support). Conducts strategic budget review, approves expenditures for the Unit, and assists the Section Director and Division leadership in monitoring budget needs and expenses. Has wide latitude for the use of initiative and independent judgment, decision making, and direction of activities. This position is required to work outside of normal business hours, as needed.
Essential Job Functions:
Attends work on a regular and predictable schedule in accordance with agency leave policy and performs other
duties as assigned.
(35%) Directs the management, coordination, and oversight of the statewide Food Safety Unit operations and staff (including, but not limited to, Milk and Dairy Operations and Inspection Branches, Retail Food Safety Operations, Seafood and Aquatic Life Safety, and Consumable Hemp Products Program). Responsible for the overall implementation, coordination, and evaluation of activities within the Unit. Provides counsel and guidance to Associate Commissioner, Deputy Associate Commissioner, and Section Director regarding operations of Unit programs and their impact; development, alignment, and implementation of strategic goals and objectives; and evaluation of all Unit operations with recommendations to develop and implement process improvements and solutions for effectiveness and efficiency. Oversees the planning, development, and implementation of procedures that guide the operations for the statewide Unit.
(25%) Serves as a member of the Food and Drug Section’s leadership team and, as such, coordinates with the Associate Commissioner, Deputy Associate Commissioner, Section Director, Manufactured Food and Drug Unit Director, and Division support teams. Provides guidance and direction to Branch Managers and program staff throughout the Food Safety Unit on policy, planning, priorities, and operations. Works with Section leadership to identify and resolve risks and/or issues. Provides project management and direction on key projects and leadership of Unit-wide workgroups. Assures assignments and deliverables are accurate and complete, and deadlines are met for the Unit.
(20%) Manages and provides direction to highly-specialized Branch Managers and program staff within the Food Safety Unit, many of whom are geographically dispersed across the state. Plans, assigns, and supervises the work of others. Directs, manages, and develops staff through review of performance data, consultation, training, and performance appraisal. Responsible for hiring and selection, assigning work, completing performance evaluations, approving personnel disciplinary actions, scheduling and approving time and leave.
(15%) Interprets and applies state and federal statutes, regulations, and standards. Reviews and evaluates impact of proposed federal and state laws on program objectives. Ensures the regulations and standards established by the department are fair, equitable, and consistent with state and federal law. Monitors compliance with regulations and standards by regulated individuals and entities. Represents the department through presentations, providing information and testimony, collaborating with consumer advocacy associations, other state agencies, and federal partners. Responds to requests by legislators and other public officials.
(5%) Performs other duties as assigned. Other duties as assigned may include, but are not limited to, actively participating and/or serving in a supporting role to meet the agency’s obligations for disaster response, and/or recovery, or Continuity of Operations (COOP) activation. Such participation may require an alternate shift pattern assignment and/or location. May serve as the Section Director in his or her absence.
Knowledge Skills Abilities:
KNOWLEDGE, SKILLS AND ABILITIES:
Knowledge of leadership and effective management principles.
Knowledge of State of Texas legislative processes and initiatives.
Knowledge of, and ability to interpret and implement state or federal laws affecting department programs.
Knowledge of the rulemaking process.
Knowledge of training regimens and techniques for new and established staff.
Knowledge of inspection protocols and procedures in a regulatory environment.
Knowledge of auditing and quality assurance standards.
Knowledge of strategic planning, human resource management, and project management.
Knowledge of process improvement and quality assurance systems.
Knowledge of rules and statutes relating to the Food Safety Unit.
Knowledge of information technology, department legal processes, and program budgeting principles.
Skill in strategic planning, evaluation, and implementation of complex programs, rules, policies, and procedures.
Skill in managing multiple and competing priorities.
Skill in creative problem solving.
Skill in communication and public speaking.
Skill in effective management of Department resources.
Skill in working collaboratively and cooperatively with diverse groups.
Skill in fostering an effective and positive team culture for all staff.
Ability to direct effective work teams.
Ability to plan, direct, and evaluate the work of managers.
Ability to effectively and positively motivate managers and their staff.
Ability to think creatively and promote creative thinking in others.
Ability to review business processes/functions and assure resources are appropriately allocated and utilized.
Ability to develop, communicate, and lead an organizational vision.
Ability to establish and measure goals and objectives.
Ability to lead, implement, and balance change and continuity to continually improve program performance within the state government framework.
Ability to establish and maintain effective working relationships with all internal and external stakeholders.
Ability to make timely decisions and produce effective results.
Ability to effectively evaluate and improve policies, procedures, and programs.
Ability to develop and implement effective customer service systems.
Ability to interpret data and respond appropriately.
Ability to organize and present information effectively, both verbally and in writing.
Ability to comprehensively and accurately evaluate, compile, and disseminate reports.
Ability to implement and use new technology and work processes to enhance productivity.
