Ops Manager

https:/jobs.gogpac.com/gpac/search/Apply/all/741/504134397/Ops%20Manager.html; Ontario; On-site; CAD 80,000 - 110,000; Full time

Job summary

A rapidly growing food processing company is seeking an Operations Manager to oversee their fresh cut fruit and vegetable facility in Ontario. The successful candidate will ensure production efficiency while maintaining high food safety standards and regulatory compliance. This pivotal role requires a strong leader with experience in the food industry and a proven track record in operational excellence, budget management, and team development.

Qualifications

• Minimum of 7 years of experience in plant management or operations leadership roles.
• Strong knowledge of food safety regulations and HACCP principles.
• Proven track record of achieving KPI targets.

Responsibilities

• Lead and manage plant operations ensuring efficient production.
• Implement quality control measures and conduct inspections.
• Develop and manage the plant budget while optimizing costs.

Skills

Leadership

Problem-Solving

Communication

Data-Driven Decision Making

Education

Bachelor's degree in Food Science, Engineering, Business Administration

HACCP Certification

Tools

Produce Pro software

Job description

Must have fresh cut fruit & vegetable processing experience!!!

The Operations Manager of Seed+ oversees the fresh cut and vegetable processing facility. The Operations Manager is responsible for leading all aspects of plant operations, ensuring the efficient production of high-quality products while maintaining strict adherence to food safety, occupational safety, quality assurance, and regulatory standards. This role requires strong leadership, operational experience with varied machinery and equipment, and the ability to drive continuous improvement initiatives to grow this startup division to its full potential.

Lead and manage all plant operations, including improving flow for efficient production, daily production reports to optimize labor utilization, modification of SSOPs and SOPs as new machinery is introduced, oversee equipment maintenance, lab testing of product produced, oversee food safety compliance, production scheduling, material and supply inventory management, equipment maintenance, and sanitation procedures. Develop and implement strategies to optimize production efficiency, minimize downtime, and reduce waste. Ensure compliance with all relevant food safety, quality assurance, OSHA labor practices, FSMA,HACCP, USDA, California Department of Public Health, and other regulatory agencies.

2. Performance Monitoring and KPIs: Establish key performance indicators (KPIs) to measure plant performance, such as: Actual growth to target units Margin target to actual Production yield Labor management Evaluate equipment effectiveness (OEE) Production yield and efficiency Quality metrics (e.g., first-pass yield, defect rate) Monitor KPIs regularly and take corrective actions as needed to drive improvements and achieve operational targets.

3. Quality Assurance and Food Safety: Implement and maintain rigorous quality control measures to ensure the consistency, safety, and integrity of all products. Conduct regular inspections and audits to verify compliance with food safety standards and regulatory requirements. Investigate and address any quality or food safety issues promptly and effectively.

4. Team Leadership and Development: Lead, mentor, and develop a team of production supervisors, operators, and support staff. Provide coaching, training, and performance feedback to foster a culture of continuous improvement and accountability. Promote a safe and inclusive work environment that prioritizes employee engagement and teamwork. Ensure employee safety, Food Safety & Quality (FSQ), and efficiency goals are met by conducting trainings and enforcing the company’s food defense and security policies. Compliance with all companywide, OSHA, local, state, and federal rules and regulations, policies and procedures, Local 630 Union regulations and Code of Conduct standards.

5. Cost Management and Budgeting: Develop and manage the plant budget, ensuring alignment with business objectives and financial targets. Identify opportunities for cost reduction and process improvement to optimize operational efficiency and maximize profitability. Collaborate with procurement and supply chain teams to manage raw material costs and inventory levels effectively.

Qualifications: Bachelor's degree in Food Science, Engineering, Business Administration, or related field. Advanceddegree or professional certification is a plus. HACCP certification Minimum of 7 years of experience in plant management or operations leadership roles within the foodprocessing industry, preferably in fruit and vegetable processing. Strong knowledge of food safety regulations (e.g., FDA, USDA), GMPs, HACCP principles, and industrybest practices. Proven track record of driving operational excellence, implementing continuous improvementinitiatives, and achieving KPI targets. Excellent leadership, communication, and problem-solving skills. Ability to effectively prioritize tasks, make data-driven decisions, and lead cross-functional teams.

Preferences Produce Pro software experience Bilingual- Spanish