Afternoon Production Supervisor
The Afternoon Production Supervisor is responsible for all production personnel and operations to achieve maximum efficiency and utilization in a manner which will not jeopardize safety or quality. Ensuring that all employees perform their duties while adhering to HACCP and safety procedures and legislative guidelines.
a) Maintain a safe and clean work environment within all departments by educating, training and directing employees on the use of equipment and resources to comply with the Occupational Health & Safety Act and Regulations and Company policies and procedures.
b) Maintain and ensure quality and legislative requirements by adhering to and enforcing Good Manufacturing Practices and Standard Operating Procedures.
c) Plan, direct, engage and understand daily production operations while anticipating and troubleshooting production problems.
d) Complete production plan by scheduling and assigning employees, establishing priorities, revising schedules and resolving problems.
e) Measure performance and achieve continuous improvements in processes to implement cost reductions and maximize efficiency while continuing to maintain quality and food safety standards.
f) Contribute to team work and foster positive employee relations by communicating effectively with peers, employees and managers. Treating employees fairly and consistently and developing a team attitude within the department.
g) Strive to continuously improve employee relations, yields, labour results, equipment, personal job knowledge.
h) Organize materials required to meet production schedule.
i) Supervise and direct personnel within the department to comply with company procedures and guidelines.
j) Troubleshoot equipment malfunctions and take necessary action to correct.
k) Train department members to safely and properly perform their duties. Document all labour/safety issues for future reference and/or follow up.
l) Supervise and direct smokehouse operator, utilizing lead hand, to ensure maximum utilization and compliance with company procedures, policies and guidelines. Ensure the smokehouse operator on the second shift is practicing proper cooking procedures.
m) Complete departmental reports by recording production levels and equipment documentation and verify daily time and attendance to provide accurate reporting.
n) Communicate daily with Production Manager and Department Supervisor’s.
o) Other duties as assigned and required for this role.
Education & Training Requirements:
Grade 12 education with a minimum of 2-3 years supervisory experience preferably within a meat processing industry. Good organizational and communication skills are required. Knowledge of the Occupational Health & Safety Act and HACCP Regulations is required. Mechanical aptitude and Spanish would be an asset.
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50 Wells St.