Production Operations Manager

**Production Operations Manager - Evening Production (Samor, North York)**

**Role Summary**:
The
** Production Operations Manager - PM Production** is a newly created role and will report directly to the Director, Production Operations. They will join the existing team of Production Managers and be responsible for the day-to-day operations for the PM Production shift from Tuesday to Saturday. They will oversee a 7-day a week production & prep shift and be responsible for planning, forecasting, scheduling and executing the daily production & prep schedule for all menu items while upholding quality, safety, and budget standards.

We are seeking an experienced food production manager with medium-scale food production/equipment/manufacturing background and frozen model expertise to uplevel our current operations into a humming, efficient, profitable production center, with a safety and quality mindset.

The successful
- Embrace a growth mindset and have a “can-do” attitude
- Be organized, forward-thinking, and detailed oriented to succeed in a fast-paced and ever-changing environment
- Be collaborative, communicative, and consider “the customer” at every point - including external/internal customers & stakeholders, hourly team members, and financial targets
- Lead by example; foster and nurture a positive team dynamic and culture
- Model safety and QA leadership
- Be excited to make a difference and to put their thumbprint on shaping the growth of the kitchen and company
- Continuous Improvement mindset, recommending and implementing process improvement opportunities to improve safety, quality, cost or efficiencies

**What you will be doing**:
**Duties & Responsibilities**:

- Works with Director, Production Operations to forecast and plan daily & weekly production based on sales forecast, inventory, production capacity and material availability: aiming for consistent in-stock rates for all items
- Directs the hiring process and people scheduling to achieve labour targets and executes training programs: building and nurturing a highly motivated, flexible, engaged, and high-performing team
- Will be a key member of the NAV ERP implementation process for BakeryNAV project, including documenting standard recipes and yield calculations, BOM creation, and item setup
- Liaises with the Innovation Manager and Product Development Chef on all-new recipes, process improvements, and product launches
- Champions and ‘walks the talk’ fostering Fresh City Farms mission and values
- Drive significant cost reductions across all aspects of production including increased line efficiency, waste control and higher labour productivity
- Effectively measure, control, and continuously improve wastage concerns: ingredients, packaging materials, WIP, and finished products
- Works with Quality Assurance and Food Innovation & Technology Manager to cultivate a Continuous Quality Improvement mentality on the production floor to yield better processes, to make every production employee a quality and safety-conscious employee, to reduce wastage, and to increase utilization of equipment capacity
- Is responsible for product quality and the prevention of substandard quality: identifies and reduces costs resulting from poor quality; anticipates problem areas and takes necessary steps to circumvent these problems
- Understands and enforces Employment Standards, promotes good hygiene and safe food handling (GMP)
- Ensures that equipment is properly safeguarded against safety hazards and maintained regularly for smooth machine operation
- Ensures that equipment is properly calibrated on a regular basis and cleaning & maintenance schedules are in place and adhered to
- Ensures that the production team are properly trained in equipment operation to uphold safety practices and minor trouble-shooting and care of equipment
- Cross-functional collaboration with all support teams and departments, including retail locations
- Attends leadership meetings and represents the PM Production shift to cascade information back to leadership team and down to hourly staff enabling consistent flow of communication

**What you’re bringing to the table**:

- Five (5) years of food industry experience in a food manufacturing setting
- Knowledge of baking theory is a strong asset
- Able to work evening shifts 5 days a week, including weekends, and overnight shifts as the business requires
- Able to lift up to 40kg
- Able to stand for long periods of time (8-10 hours)
- Food safety, handling and bread skills a strong asset
- 5 years of people management/supervisory experience
- Works well in a team setting (agreeable, courteous, and positive)
- Reliable (always shows up on time)
- Organized and able to work quickly
- Pay close attention to detail and can work neatly
- Are a strong leader, who coaches and mentors the team - fostering direct and open communication
- Interest/knowledge in organics/farming/local food, an asset
- Strong communication skills, o