Credentials (certificates, licences, memberships, courses, etc.)
Hazard Analysis and Criticial Control Points (HACCP) Certification
Additional Skills
Requisition or order materials, equipment and supplies
Recommend personnel actions such as hiring and promotions
Prepare production and other reports
Train staff/workers in job duties, safety procedures and company policies
Work Setting
Meat processing and/or packing plant/establishment
Workers Supervised
Labourers in food, beverage and tobacco processing
Industrial butchers and meat cutters, poultry preparers and related workers
Specific Skills
Recommend measures to improve productivity and product quality
Establish methods to meet work schedules and co-ordinate work activities with other work units
Supervise, co-ordinate and schedule (and possibly review) activities of workers
Identify, evaluate, control and prevent hazards at all stages of the food production process
Work Site Environment
Cold/refrigerated
Work Conditions and Physical Capabilities
Fast-paced environment
Handling heavy loads
Ability to Supervise
3-4 people
Personal Suitability
Effective interpersonal skills
Flexibility
Team player
Excellent oral communication
Judgement
Values and ethics
Reliability
Organized
RegulationsKnowledge
Knowledge of labour relations
CIP (Cleaning In Place) and SIP (Sanitizing in Place) Systems
Knowledge of preventive maintenance of machinery and equipment
Canadian Food Inspection Agency (CFIA) regulations
Good Manufacturing Practices (GMP)
Hazard Analysis and Criticial Control Points (HACCP) Certification
Additional Skills
Requisition or order materials, equipment and supplies
Recommend personnel actions such as hiring and promotions
Prepare production and other reports
Train staff/workers in job duties, safety procedures and company policies
Work Setting
Meat processing and/or packing plant/establishment
Workers Supervised
Labourers in food, beverage and tobacco processing
Industrial butchers and meat cutters, poultry preparers and related workers
Specific Skills
Recommend measures to improve productivity and product quality
Establish methods to meet work schedules and co-ordinate work activities with other work units
Supervise, co-ordinate and schedule (and possibly review) activities of workers
Identify, evaluate, control and prevent hazards at all stages of the food production process
Work Site Environment
Cold/refrigerated
Work Conditions and Physical Capabilities
Fast-paced environment
Handling heavy loads
Ability to Supervise
3-4 people
Personal Suitability
Effective interpersonal skills
Flexibility
Team player
Excellent oral communication
Judgement
Values and ethics
Reliability
Organized
RegulationsKnowledge
Knowledge of labour relations
CIP (Cleaning In Place) and SIP (Sanitizing in Place) Systems
Knowledge of preventive maintenance of machinery and equipment
Canadian Food Inspection Agency (CFIA) regulations
Good Manufacturing Practices (GMP)
Apply Now
To help us with our recruitment effort, please indicate your email/cover letter where (vacanciesincanada.ca) you saw this job posting.