Directeur d'usine

at  Wonderbrands

Requirements and profile :

• The incumbent must demonstrate good leadership and influencing skills.
• Proven negotiating and analytical skills.
• Long-term strategic vision while remaining highly operational and close to the field. Key role within the company.
• Minimum 3 years’ experience in managing a small or medium-sized food manufacturing plant - experience in the bakery industry is a definite asset.
• University degree or college diploma in engineering/machinery processing preferred, or equivalent experience.
• Knowledge of OSHA regulations, HACCP and food GMP implementation (preferably in a bakery environment).
• Good knowledge of inventory management (cycle counting, materials management, etc.).
• Integrity by adhering to the company’s code of conduct and ensuring that all site processes comply with legal and regulatory requirements and core values (integrity, respect, commitment, courage and growth).
• Act, react and interact with consideration for others.
• Ability to anticipate what needs to be done and commit to taking ownership of tasks to ensure they are completed.
• Flexibility and adaptability to meet challenges and complete projects on time and on budget.
• Ability to organize and delegate work, using the Leader Standard Work approach to hold others accountable for results.
• Willingness to learn and apply new skills and to teach others by sharing knowledge in order to develop oneself and the company.
• Courage to challenge the status quo, to lead and adopt changes and decisions that promote progress.
• Excellent analytical, problem-solving and decision-making skills.
• Must be an effective communicator who inspires and motivates, and creates an environment conducive to open and trusting communication with all levels of the organization.
• Ability to collaborate with various bakery support resources. Able to give direction to direct reports as needed, but also to influence those not working on site.
• Ability to create a team environment by sharing knowledge, involving employees in developing solutions and providing advice, guidance, feedback and recognition to the team.
• Proficiency in computer skills (Excel, Word, Outlook and experience with ERP/BPCS systems).
• Strong understanding of sanitation, food handling and food safety practices in a production environment.
• Knowledge of automated processes and packaging technology is an asset.
• Knowledge and experience of lean manufacturing and continuous improvement programs.
• Formal training in problem solving (KT, IPM, 6 Sigma or other).
• Bilingualism (written and spoken)

ROLE OVERVIEW :

Reporting to the Regional Manufacturing Manager, Quebec and Atlantic, the Plant Manager is responsible for the overall direction and accountability of bakeries ranging in size from less than 50 to more than 500 hourly or salaried employees. The Plant Manager translates business requirements into a vision and operating strategy for the bakery, and directs employees toward that vision. He/she ensures that the appropriate resources are committed to meet all business needs, and that all legal and commercial requirements are met when delivering products to our customers.

YOUR ROLES AND RESPONSIBILITIES WILL INCLUDE:

• Setting the tone for a zero-tolerance culture by implementing the LOTO procedure and other life-saving procedures. Ensure compliance with all legal requirements.
• Ensure compliance with company policies, procedures and operational standards by setting clear expectations and communicating reasons for changes to teams.
• Ensure that the necessary resources are provided to complete and document training.
• Ensure that all necessary resources are in place to guarantee compliance with food safety audits and HACCP requirements.
• Use available tools and reports to identify trends or issues and work to resolve them, drawing on corporate support where necessary.
• Work with the corporate supply chain to identify the principles of an optimized sourcing plan that meets customer demand and minimizes inventory and operational costs. Ensure that the crewing strategy is in place and effective to meet the production schedule.
• Provide business and technical leadership to ensure department and facility meet or exceed targets.
• Lead the team to provide accurate production and inventory data and resolve issues where appropriate.
• Work with the corporate supply chain to identify the principles of an optimized sourcing plan that meets customer demand and minimizes inventory and operational costs. Ensure that the crewing strategy is in place and effective to meet the production schedule.
• Provide commercial and technical leadership to ensure that the department and facility meet or exceed targets.
• Lead the team to provide accurate production and inventory data and resolve issues as necessary.
• Instill a culture and mindset of continuous improvement throughout the bakery. Use information tools to detect trends and define bakery priorities.
• Ensure that the right site resources are engaged with engineering for the planning, installation and testing of new equipment, methods and/or products.
• Continuously reduce plant-wide downtime using available resources.
• Establish a culture and mindset of continuous improvement throughout the bakery. Use information tools to detect trends and define bakery priorities.
• Ensure that the right site resources are engaged with engineering for the planning, installation and testing of new equipment, methods and/or products.
• Continuously reduce plant-wide downtime using available resources.
• Ensure that the right resources are engaged in the recruitment process and that the integration of new employees is effective.
• Lead the development of team-building strategies to respond to changes in demand, including significant increases and decreases in volume.

Requirements and profile :

• The incumbent must demonstrate good leadership and influencing skills.
• Proven negotiating and analytical skills.
• Long-term strategic vision while remaining highly operational and close to the field. Key role within the company.
• Minimum 3 years’ experience in managing a small or medium-sized food manufacturing plant - experience in the bakery industry is a definite asset.
• University degree or college diploma in engineering/machinery processing preferred, or equivalent experience.
• Knowledge of OSHA regulations, HACCP and food GMP implementation (preferably in a bakery environment).
• Good knowledge of inventory management (cycle counting, materials management, etc.).
• Integrity by adhering to the company’s code of conduct and ensuring that all site processes comply with legal and regulatory requirements and core values (integrity, respect, commitment, courage and growth).
• Act, react and interact with consideration for others.
• Ability to anticipate what needs to be done and commit to taking ownership of tasks to ensure they are completed.
• Flexibility and adaptability to meet challenges and complete projects on time and on budget.
• Ability to organize and delegate work, using the Leader Standard Work approach to hold others accountable for results.
• Willingness to learn and apply new skills and to teach others by sharing knowledge in order to develop oneself and the company.
• Courage to challenge the status quo, to lead and adopt changes and decisions that promote progress.
• Excellent analytical, problem-solving and decision-making skills.
• Must be an effective communicator who inspires and motivates, and creates an environment conducive to open and trusting communication with all levels of the organization.
• Ability to collaborate with various bakery support resources. Able to give direction to direct reports as needed, but also to influence those not working on site.
• Ability to create a team environment by sharing knowledge, involving employees in developing solutions and providing advice, guidance, feedback and recognition to the team.
• Proficiency in computer skills (Excel, Word, Outlook and experience with ERP/BPCS systems).
• Strong understanding of sanitation, food handling and food safety practices in a production environment.
• Knowledge of automated processes and packaging technology is an asset.
• Knowledge and experience of lean manufacturing and continuous improvement programs.
• Formal training in problem solving (KT, IPM, 6 Sigma or other).
• Bilingualism (written and spoken).