BC Central Kitchen - Supervision - Shift Manager Production (Meat Plant & Hot Kitchen)

Ready to Make an impact?

Merchandising - Central British Columbia Kitchens, located in Delta, BC has an opening for a Department/Module Manager.

This is an exciting opportunity that brings together the retail grocery sector and an enhanced culinary experience. The successful candidates will require exceptional leadership combined with relentless drive to achieve the highest culinary quality and flawless presentation creating a wonderful overall customer experience.

Here’s where you’ll be focusing:

Work Closely with the Buyer/Planner, manage the daily operation of the Production Shift for Meat Plant & Protein Hot Kitchen, including value added meat items, proper cutting and waste reduction in meat cuts and preparation of hot items.
Maintain superior customer service levels with both internal and external customers.
Production planning and inventory management.
Ability to coach and lead work teams to achieve performance, quality, and service goals.
Cultivate a positive and innovative work environment.
Identify and analyze areas for cost reduction or margin improvement.
Ensure adherence to Sobeys policies, procedures, and practices.
Strive for continuous improvement.
Maintain HAACP standards for food safety and cleanliness and manage brand risk
Conduct performance reviews and train or make recommendations on training for shift supervisors to improve management ability and enhance professional management skills
Ensure staff are properly trained on all programs (safety, security, housekeeping, sanitation, etc)
Manage disciplinary process of direct reports
Ensure staff know their roles and hold them accountable
Transfer best practices throughout the organization
Participate in the creation Central Kitchens budget and capital requests
Administrative duties related to production, shipping, and quality performance.

What you have to offer:

5+ years’ years of progressively responsible experience in a food manufacturing environment, butcher shop, retail grocery meat department, food service, in restaurants, hotel management, retail or production operations
2+ years’ experience in direct supervision and leadership.
4-year college degree in food science, business, manufacturing or related field and/or commensurate job experience (preferred).
Butchery and culinary experience in past roles, including meat cutting yields is preferred.
Experience with following large quantity recipes with accuracy and consistency.
Strong interpersonal, communication, and team building skills.
Excellent organizational skills with a high degree of initiative and flexibility.
Thorough understanding of production planning, scheduling, purchasing and cost analysis.
Working knowledge of Microsoft 365 and production planning software (preferred).
Strong analytical and problem-solving skills.
Available to work evenings, weekends, and holidays.
Critical thinking, analytical and detail oriented, preferred.
Understanding of manufacturing regulations regarding safety, quality, HACCP, BRC, Federal Regulations and GMP’s.
Ability to analyze cost performance data to improve operations and reduce costs.
Must be comfortable at giving and receiving open feedback.

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