Coordonnateur G.O.P.

at  Agropur

TYPE D’EMPLOI:

Permanent
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The O.P. M. Supervisor will be responsible for managing demand for a specific product category. You will search, manipulate, compare, extract, analyze and pull together in presentation form demand management data. You shall draft short, medium and long term sales projection proposals, track and analyze variances in order to minimize financial risks for the organization.

• Assist in the production of safe, legal and quality products that meet customer, corporate, audit and government requirements/specifications.
• Aim for continuous improvement at all times by participating in root cause analysis, management meetings, AIP discussions and VPM or HACCP discussions as requested
• Drafts short term sales forecasts; reviews the sales history, factors in the impact new products and new commercial agreements are having on volume, and drafts proposals on the impact of promotional activities;
• Provides support to the sales force with the help of information obtained from the appropriate research and analyses, and liaises on behalf of the sales force with Procurement on product availability;
• Calculates KPIs and analyzes these to point out areas for improvement (tracks results in order to better understand factors that have an effect on variances);
• Takes part in the continuous improvement of processes and forecasting tools, ascertains their limitations, proposes any required changes and carries out the appropriate tests;
• Administer the national calendar/schedule of promotional activities for a specific product category, maintains it and keeps it up to date.
• Performs other duties as assigned
• With the QC Manager, identify and communicate ingredient/packaging issues to suppliers and corporate for tracking and resolution.
• Make provisions to ensure fundamental food safey and quality practices are adopted and maintained
• Maintain an approved supplier list. Communicate all supplier/ingredient changes to HACCP team and QC Manager
• New employees shall attend food safety, quality and process control orientation training and at minimum yearly training after that (and when changes are made or refresher training is required.). Training will include the following job specific requirements: job/task performance, company food safety and quality policies and procedures, GMPs, regulatory compliance, cleaning and sanitation procedures, HACCP overview and specific roles in the HACCP plan, biosecurity and food defense, product quality and grading, chemical control, hazard communication, foodborne pathogens, allergen management and emergency preparedness).
• Support the achievement of all corporate and site objectives
• Assist in verification and validation of SQF or HACCP/food safety or quality systems as requested