Position Summary Reporting to the Plant Manager or Plant Superintendent, the Production Supervisor is responsible for managing production operations on assigned shift(s) that achieve/meet requirements for safety, regulatory compliance, environment, quality, customer service and cost. As part of the Plant’s leadership team, contributes to building and maintaining a culture of continuous improvement of processes, efficiencies and productivity.
Work Schedule: Afternoon Shift (2pm – 11pm)
Key Accountabilities: • Deliver results for production lines on assigned shift(s) in accordance with approved production plans/schedules to meet business objectives. This is achieved by: ◦ Providing effective leadership and direction to hourly employees (coaching, cross-training, addressing and resolution of HR-related issues and concerns); ◦ Appropriate resource allocation; ◦ Communication and an on-going reinforcement of production performance indicators/requirements (i.e. health and safety; food safety and quality, customer service, cost, etc.). • Check weekly and daily production schedules and stock available against plans and advise the plant management of any discrepancies/issues to ensure uninterrupted production process and meeting required efficiency/productivity levels; • Contribute to reviews and analysis of the production performance indicators / requirements to maximize the value and quality of production outputs; • Monitor production environment (i.e. equipment, quality, cost, efficiencies, yield, etc.) through establishing a feedback mechanism to ensure proactive resolution of production issues and consistent quality of work and product; • Ensure all plant sanitation SOP’s are met prior to each day operations start-up; • Conduct inspections, compile reports, identify sanitation violations, recommending changes as needed; • Contribute to reviews and analysis of the plant sanitation program to maximize effectiveness of the program; • Responsible for managing end-of-shift production employees.
Requirements: • Post-Secondary degree or diploma with emphasis on food processing, business management, with a minimum of 3-5 years of industry experience; a combination of education and experience will be considered; • Strong knowledge of GMP (Good Manufacturing Practices), HACCP (Hazard Analysis Critical Control Point), WHMIS (Workplace Hazardous Materials Information System) and Lean manufacturing concepts; • BRC certification is an asset; • Proven experience in and ability to manage workforce within the guidelines provided through Collective Agreement / Terms and Conditions, and Human Resources policies and guidelines; • Ability to work cross-functionally; • Strong communication and analytical skills; • Knowledge of MS Office Applications (Word, Excel, Power Point, Outlook).
