Production Supervisor- Brampton

Position Summary

Reporting to the Superintendent, the Production Supervisor will be responsible to supervise post/pre-production operations, in coordination with maintenance and sanitation activities, to meet requirements for safety, regulatory compliance, environment, quality, customer service and cost. As part of the Plant’s production supervisory team, contributes to building and maintaining a culture of continuous improvement of processes, efficiencies and productivity.

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 after hours building security.
• 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
• 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

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