Chair - Hybu Cig Cymru - Meat Promotion Wales

Announced
Body: Welsh Government
Appointing Department: Welsh Government
Sectors: Environment, Food & Rural Affairs, Regulation
Location: Meetings will usually be held in Aberystwyth
Number of Vacancies: 1
Remuneration: The post of Chair will be paid at £ 25,200 per annum.
Time Requirements: 60 days per year

Announcement

An announcement has been made on the outcome of this appointment.

The Cabinet Secretary for Environment and Rural Affairs has selected Kevin Roberts for the post of Chair of the Board of Hybu Cig Cymru –Meat Promotion Wales.

View Announcement

Campaign Timeline

  • Competition Launched

    02/05/2017

  • Closed for Applications

    30/05/2017

  • Panel Sift

    Panel sift will take place week commencing 5 June

  • Final Interview Date

    27/06/2017

  • Announcement

    25/07/2017

 

Assessment Panel

  • Gary Haggaty Added 02/05/2017

    Panel Chair

    Head of Agriculture, Sustainability and Development Division • Departmental Official

    Show more information

  • Kevin Roberts Added 02/05/2017

    Interim Chair of Hybu Cig Cymru and Independent Chair of Amaeth Cymru ( Strategic Partnership for Welsh Agriculture) • Representative of Organisation

    Show more information

  • June Milligan Added 02/05/2017

    Independent Member

    Show more information

Vacancy Description

Hybu Cig Cymru – Meat Promotion Wales (HCC) is the strategic body responsible for the development, marketing and promotion of the Welsh red meat industry. Its mission is to develop profitable and sustainable markets for Welsh lamb, beef and pork. The organisation is a Company limited by guarantee without any share capital. The Board comprises 12 non-executive directors, including the Chairperson.

Twenty Twenty Vision – the Strategic Action Plan for the Welsh Red Meat Industry, which was developed by HCC in close consultation with the Welsh red meat industry and the Welsh Government, was launched in July 2015 and has the vision of a profitable, efficient, sustainable and innovative Welsh red meat industry, which is resilient to political and environmental change and is capable of responding competitively to ever changing market trends.

In order to achieve this vision, there are two key strategic priorities:

• Increase demand for Welsh red meat products (thereby increasing sales and returns)

• Improve production efficiency (thereby increasing quality supply) whilst maintaining the environment and landscape of Wales.

The focus for delivery of HCC is through three departments:

• Market Development – HCC is active in many important markets worldwide developing and strengthening business opportunities for Welsh red meat exporters. At home HCC works with retailers, farmers markets and foodservice operators undertaking regular promotional programmes for Protected Geographical Indication (PGI) Welsh Lamb and Welsh Beef.

• Industry Development – HCC undertakes research and development, dissemination of information and training relevant to each part of the supply chain, to ensure the Welsh red meat industry is in a position to improve quality, increase cost-effectiveness, improve animal health, safeguard the environment and add value to red meat products across the whole supply chain.

• Communications – HCC ensures that information regarding developments relating to Welsh red meat are made known to stakeholders and consumers. Relationships are also maintained with Government, levy boards and other key stakeholders.

HCC’s principal source of income is derived from the Welsh Red Meat Levy collected from cattle, sheep and pigs slaughtered in Wales. Statutory levy has existed in the red meat sector for a number of years to fund activities to assist with the development of this sector, notably work that would not be done under normal market conditions.

On 01 April 2007 HCC was established as a body wholly owned by the Welsh Minister.

The Welsh Government’s Agriculture – Sustainability and Development Division is seeking a Chair to lead the Board of HCC.

Person Specification

The Chair is primarily responsible for leading the Board of non-executive Directors and ensuring the effectiveness of Hybu Cig Cymru – Meat Promotion Wales. The executive responsibility for the operation of HCC rests with the Chief Executive Officer.

The key responsibilities of the Chair will be to:

• Lead the Board in the delivery of the key recommendations from the independent review of Hybu Cig Cymru – Meat Promotion Wales, published October 2016;

• Lead the Board in the delivery of the Twenty Twenty Vision: Strategic Action Plan for the Welsh Red Meat Industry

• Lead Sub-Committees of the Board and ensure their effectiveness;

• Develop and maintain an effective relationship with the Chief Executive Officer;

• Lead on the development of the HCC Corporate Plan and the HCC Business Plan through the Board;

• Ensure that systems are in place to monitor the effectiveness of HCC and that Board members have accurate, timely and clear information on the company’s performance;

• Maintain sound corporate governance and ensure all activities are discharged with probity and propriety as required of an organisation expending public monies;

• Represent HCC to the media, Government, key stakeholders, consumers and relevant UK and EU bodies;

• Communicate and attend meetings where appropriate with stakeholders and the Welsh Government;

• Play a key role in promoting the views of HCC to the general public; and

• Evaluate the effectiveness of Board members on an ongoing basis.

Person Specification

All applications will be assessed against the criteria set out below. To be considered, you must be able to demonstrate that you have the qualities, skills and experience to meet all the essential criteria for appointment.

Essential Criteria

Leadership and Team Working

• Excellent communication and influencing skills, with the ability to inspire and motivate;
• Ability to manage a group with diverse opinions and lead them to making effective decisions and developing coherent policies.

Appreciation of the agriculture and wider food industry needs

• Be able to demonstrate an appreciation of the issues facing the industry and Welsh red meat levy payers; and
• Have knowledge of or the ability to grasp, export, sales and marketing issues relevant to the Welsh red meat sector.

Strategic Development

• Understands the wider strategic environment and takes account of this when making decisions. Ability to analyse highly complex information.

Corporate Governance

• An understanding of corporate governance and what the Board is required to do and their responsibilities.

Communication Skills

• The ability to promote the views of industry and the sector to media, Government and stakeholders; and
• Good interpersonal skills, able to develop sound relationships with stakeholders and others.

Additional Information

For further information regarding the selection process, please contact:

The Corporate Shared Service Centre
Tel: 029 2082 5454
Email: sharedservicehelpdesk@wales.gsi.gov.uk

For further information regarding the role of Hybu Cig Cymru and the role of the Chair please contact:
Gareth Wilson
Tel: 0300 025 3366
Email: Gareth.wilson@wales.gsi.gov.uk

If you need any further assistance in applying for this role, please contact the Welsh Government’s Corporate Shared Service Centre Helpdesk on 029 2082 5454 or SharedServiceHelpdesk@wales.gsi.gov.uk

How to Apply

For further details and to apply go to http://wales.gov.uk/publicappointments or for queries contact Gareth Wilson on 0300 025 3366 gareth.wilson@wales.gsi.gov.uk

Attachments
Hybu Cig Cymru – Meat Promotion Wales - Information pack for applicants
Hybu Cig Cymru - Pecyn gwybodaeth i ymgeiswyr
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