Culinary Production Supervisor

4 weeks ago

Laval, Quebec, Canada Bausch & Lomb Full time
Job Title: Culinary Production Supervisor

Bausch & Lomb is a prominent entity in the healthcare sector, dedicated to delivering superior product quality and fostering employee growth. We are currently seeking a Culinary Production Supervisor to enhance our team.

Job Overview

This role involves overseeing the management of culinary operations, including activity planning, resource allocation, budgeting, work organization, and team leadership to meet production objectives. The supervisor will ensure staff development and the execution of continuous improvement initiatives.

Key Responsibilities

Culinary Operations Management

  • Confirms the short and medium-term culinary production schedule in collaboration with the Logistics Department.
  • Organizes the necessary material and human resources on a daily, weekly, and quarterly basis as dictated by planning needs.
  • Ensures the availability of ingredients and documentation required for the completion of planned culinary batches.
  • Guarantees that production records and documentation are accurately and promptly completed.
  • Inputs production data into the ERP system.
  • Analyzes production issues and discrepancies to implement corrective measures.
  • Reviews and documents batch records and production documents before submission to quality assurance.
  • Manages the resolution of non-conformities until a definitive solution is achieved.
  • Updates culinary documentation (instructions, procedures) as necessary.

Compliance and Safety

  • Ensures adherence to Good Manufacturing Practices (GMP) within the culinary department.
  • Participates in self-inspections and audits, ensuring departmental compliance.
  • Contributes to the development, implementation, and monitoring of the department's quality enhancement program.
  • Drafts and/or coordinates the creation of procedures and instructions, ensuring their effective implementation.
  • Initiates change requests and reports deviations from established procedures/instructions.
  • Monitors deviations and actions related to change requests.
  • Participates in the validation of culinary batches.
  • Provides support for validation activities (equipment, processes).
  • Implements and enforces health and safety policies within the department.
  • Proposes safety improvements through the safety program and ensures follow-up on actions taken.
  • Ensures effective implementation of safety induction procedures in the workplace.
  • Organizes incident/accident analyses, recommends corrective actions, and ensures follow-up.
Leadership Responsibilities
  • Leads and organizes the culinary team.
  • Establishes objectives for team members.
  • Evaluates team contributions and recommends promotions or sanctions as appropriate.
  • Develops team members, including defining training plans.
  • Identifies staffing needs and participates in recruitment efforts.
  • Ensures the effectiveness of the onboarding and training process within the culinary department.
  • Maintains a positive team environment.
  • Ensures compliance with HR policies and promotes the use of available resources.
  • Implements recommendations from audits.
  • Encourages innovation by engaging with and challenging team members.
  • Identifies areas for improvement in quality, cost, lead time, safety, work methods, tools, systems, productivity, efficiency, and performance, and monitors improvement initiatives.
  • Implements audit recommendations.

Resource Management

Budget and Resource Oversight

  • Prepares and manages the culinary department budget (production and operations).
  • Proposes necessary investments for the culinary department.
  • Drafts investment specifications and ensures their implementation.
  • Proposes annual performance goals for the culinary department.
  • Validates production standards (OEE, productivity, yield, costs).
  • Manages staff and equipment allocation priorities based on operational needs and deadlines.
  • Defines action plans for optimizing culinary production in terms of Quality/Cost/Lead Time/Safety.
  • Ensures the implementation of the preventive maintenance plan in collaboration with technical services.
  • Ensures compliance with qualification plans and the status of installations.

Key Professional Relationships

  • Engages in multidisciplinary workgroups.
  • Acts as the primary contact for support services to address daily operational issues (Quality Assurance, Technical Services, Human Resources, Health and Safety).
  • Ensures adherence to deadlines and communicates with relevant departments in case of deviations.
  • Initiates improvement projects within the culinary department and participates in cross-functional initiatives.

Internal Collaborators: Quality Assurance, Logistics, Supply Chain, Finance, Engineering, Process Development, Warehouse.

Required Qualifications:

a) Education

Bachelor's degree in culinary arts or related fields, or equivalent experience.

b) Languages

Proficiency in both French and English.

c) Experience and Specific Knowledge

Minimum of 5 years of experience in the culinary industry.

Minimum of 5 years of experience in personnel management.

Required experience in culinary production, development, and/or industrial technology.

d) Specific Technical Skills

Technical knowledge of culinary processes/products.

Familiarity with culinary tools and equipment.

Understanding of culinary production workflows.

Proficiency in IT systems (ERP/CMMS, Electronic batch record, planning).

Knowledge of regulatory standards (FDA, Health Canada, EMEA).

Familiarity with standard health and safety regulations (CMR/SGS/Iso).

Understanding of safety and labor legislation.

The use of masculine gender in this document is intended to facilitate reading and is not discriminatory. Bausch & Lomb is committed to the principle of equality in employment and adheres to equal employment opportunity laws in all operational areas.

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