Supervisor, Food Production (Mississauga)

Supervisor, Food Production. Reporting to the Manager, Food Production, The position supervises employees to ensure security, safety, food specs, quality assurance of products, sanitation, HACCP and FDA regulations are followed. Responsible for labor and food cost controls as per company specifications. Duties and Responsibilities: -- Ensures quality production standards are maintained for all accounts -- Maintains Company policies and procedures as well as specification books for airline customers and serve as a knowledgeable resource relative to those policies. -- Controls food cost and other controllable costs -- Works with management staff to improve performance of the unit -- Prepares management reports (ex. attendance, HAACCP and labor) reports as required. -- Responsible for safety, quality and compliance to customer specifications and regulatory requirements and company policies and procedures. -- Ensures specifications and other standards are accurate according to the client specifications. -- Conducts inventory of company products and customer materials to ensure proper usage and minimization of waste. -- Completes required requisitions for the Storeroom to ensure adequate supply is maintained. -- Responsible for maintaining daily temperature logs and other logs and reports as required. -- Works with maintenance staff to ensure preventive maintenance of machinery according to schedules, reports maintenance and repair issues in timely manner. -- Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food costs -- Responsible for performance evaluation, coaching, counseling and preparing corrective action for employees and liaises appropriately with HR and other support functions. -- Manages work flow balancing - - the division of responsibilities amongst employees on each shift -- Manages daily manpower planning including assignment of responsibilities and workstations. -- Determines when and whether to call employees in to cover staffing needs (ex. sick calls, vacation relief, medical leaves, volume changes, etc.) -- In conjunction with department leaders determines number of employees needed by shift -- Responsible for employee retention and monitors employee turnover. Education: --High School Diploma --Associates degree or degree from a 4 year university or college preferred. Work Experience: --Minimum 2 years supervisory experience working in a high volume, manufacturing, food production, and/or restaurant/catering environment or equivalent experience in the related field is preferred --Minimum 3 years cooking or food preparation experience required. --Current or previous labor relations experience a plus, but not required. Job Skills: --Must have strong and effective leadership skills, and the ability to successfully manage a staff of 30+ hourly employees --Candidate must be comfortable with all levels of employees and have the ability to drive positive program change --Ability to train others --Must have the ability to give negative and positive feedback to employees on a daily basis --Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities --Strong organizational, analytical, communication and leadership skills required --Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance --Basic computer skills with working knowledge of Microsoft Office products preferred Communication Skills: --Expresses oneself clearly and effectively when speaking and writing to individuals and groups; listening attentively and insuring communication is understood by all parties involved Certificates, Licenses and Registrations: --Ability to obtain ServSafe Certification required --ServSafe Certified preferred, Environmental Requirements: --Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours --In a normal production kitchen facility there may be physical discomfort due to temperature and noise --Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds