Regulations\Knowledge

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)

Personal Suitability

Effective interpersonal skills; Flexibility; Team player; Excellent oral communication; Judgement; Values and ethics; Reliability; Organized

Ability to Supervise

Staff in various areas of responsibility; 5-10 people

Work Conditions and Physical Capabilities

Fast-paced environment; Work under pressure; Attention to detail

Work Site Environment Odours; Cold/refrigerated

Workers Supervised Labourers in fish processing

Work Setting Fish plant

Additional Skills

Requisition or order materials, equipment and supplies; Prepare production and other reports; Train staff/workers in job duties, safety procedures and company policies

Specific Skills

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

Experience 3 years to less than 5 years

Credentials (certificates, licences, memberships, courses, etc.)

Workplace Hazardous Materials Information System (WHMIS) Certificate; Forklift Operator Certification

Education No degree, certificate or diploma

Languages English