Supervisor, Sanitation

Position Summary
Reporting to the afternoon Plant Superintendent, the Sanitation Supervisor is responsible for managing the sanitation operations that achieve/meet the requirements for safety, regulatory compliance, environment, quality, customer service and cost. The position works closely with Sanitation employees, Quality Assurance, and Operations to ensure plant equipment and the facility are cleaned and sanitary. As part of the plant’s leadership team, the Sanitation Supervisor contributes to building and maintaining a culture of continuous improvement of processes, efficiencies, and productivity.

Shift
10.30pm to 7am (Mon to Fri)

Key Accountabilities

Deliver results for the sanitation department in accordance with approved sanitation plans/schedules to meet business objectives. This is achieved by:

Providing effective leadership and direction to hourly employees (coaching, cross‑training, addressing and resolution of HR related issues and concerns)

Appropriate resource allocation

Communication and on‑going reinforcement of performance indicators/requirements (i.e. health and safety; food safety and quality, customer service, cost, etc.)

Check daily and weekly production schedules to ensure adequate staffing and supplies are in place to complete sanitation. Advise management of any issues/concerns to ensure uninterrupted sanitation processes to meet required efficiencies and productivity levels.

Ensures compliance to all Health and Safety and Food Safety policies and procedures. Participates in safety and food safety inspections and conducts internal audits on a regular basis. Advises applicable departments with any issues/concerns.

Develop, review and revise Sanitation Standard Operating Procedures (SSOPs) in conjunction with Quality Assurance.

Partner with Third Party Chemical Supplier including reviewing products, supplies utilized, coordinating chemical training, etc.

May assume the responsibilities of the Department Manager in their absence.

Other tasks/duties/responsibilities as assigned.

Requirements

Post‑secondary degree or diploma with emphasis on food processing or business management

Minimum of 5 years of industry experience (in food)

Strong knowledge of ATP, TPC, GMP (Good Manufacturing Practices), HACCP (Hazard Analysis Critical Control Point), WHMIS 2015/GHS, Health and Safety, and Lean Manufacturing concepts is recommended.

Proven ability to manage workforce within the guidelines provided through Collective Agreement/Terms and Conditions, and Human Resources policies and guidelines.

Ability to work cross‑functionally.

Strong leadership, communication, analytical and interpersonal skills required.

Knowledge of MS Office Applications (Word, Excel, Power Point, Outlook) required.

Stakeholder management with internally and externally (CFIA, 3rd party suppliers) is crucial.

#J-18808-Ljbffr