Meat Program Officer

**Competition #**: 44667
**Department**: Agriculture
**Location**: BIBLE HILL
**Type of Employment**: Term
**Union Status**: NSGEU - NSPG
**Closing Date**: 19-Dec-24 (Applications are accepted until 11:59 PM Atlantic Time)
About Us
At the Department of Agriculture, our vision is to create a Nova Scotia agriculture and agri-food industry that is diversified, market-focused, healthy, and profitable. We work to support the development of competitive, sustainable, and profitable agriculture and agri-business industries that contribute to the economic, environmental, and social prosperity of Nova Scotia.
About Our Opportunity
Reporting to the Director, Agriculture Inspection Services, the Meat Program Officer plays a key role in ensuring the effectiveness of the province's meat inspection program. Working within a regulatory environment, you will oversee development of the meat inspection program. The Meat Program Officer contributes to the success of the Department's mandate through timely and responsive direction to frontline employees across the province, ensuring province-wide consistency in program implementation through technical evaluations. This position is responsible for monitoring, evaluating and informing on both longer-term trends and acute food safety issues in the meat industry.
Primary Accountabilities
Working closely with the director, manager, and the Programs Veterinarian, the Meat Program Officer conducts the following activities:
Contributes to conversations and work surrounding the modernization of the Nova Scotia Meat Inspection Act and Regulations.
Provides review and feedback to new abattoirs and meat processing facilities and assists with the approval and licencing process.
Leads initiatives for the continuous improvement of the Nova Scotia Meat Inspection Program.
Contributes to the development of policies and procedures for the Nova Scotia Meat Inspection Program, its Inspectors and licenced Abattoirs.
Mentoring frontline staff as required.
Qualifications and Experience
To be successful within this role, you must be able to quickly assist frontline staff with questions related to condemnable conditions, aging animals, etc. You will also need to be comfortable in writing and/or editing technical pieces such as policies, procedures, safe work practices, and training materials. Ability and knowledge to actively contribute to the modernisation of the Nova Scotia Meat Inspection Act and Regulations.
Proficient computer and technical writing skills will be essential within this position.
In addition to the above, you will demonstrate excellent interpersonal skills, the ability to plan, organize, as well as interpret and explain legislation and technical matters. You will be able to solve complex issues, be self-motivated, versatile, work in a team environment, and manage difficult or confrontational situations with ease.
**Training in any of the following would be considered an asset**: Food Safety; Meat Processing; Meat Hygiene; Public Health.
You must have regular access to a reliable vehicle and a valid driver's license
Equivalency

**Benefits**:
Based on the employment status and union agreement, the Government of Nova Scotia offers its employees a wide range of benefits such as a Defined Benefit Pension Plan, Health, Dental, Life Insurance, General illness, Short and Long Term Disability, Vacation and Employee and Family Assistance Programs. For information on all our Benefit program offerings, click here: Benefits for government employees.
Working Conditions
You will be required to work at least 35 hours per week.
Additional Information
What We Offer
Career development where you have access to career guidance, tools, resources, and ongoing training for every stage of your career
**Engaging workplace**: our employees feel valued, respected, connected, and tuned in, we have forward-thinking policies and strategies
Countless career paths
Department specific flexible working schedules
**Pay Grade**: PR 17
**Salary Range**: $3,107.16 - $3,649.33 Bi-Weekly
**Employment Equity Statement**: