Operations à Canada

We’re looking for motivated, engaged people to help make everyone’s journeys better.

The main responsibilities would include overseeing such departments as;

• Food production
• Galley Building
• Final Assembly
• Wares wash
• Sanitation
• Assist QA in executing food safety plan for these departments
• Specification management
• Manage departmental customer changes
• Managing Production food costs
• Departmental Labour planning (FYI on this, there is currently no master production plan for these departments, not since COVID management cuts)
• Additional duties and responsibilities include :

• Ensures quality production standards are followed and maintained.
• Ensures employees adhere to HACCP, FDA, USDA and safety regulations and compliance with company policies and procedures.
• Prepares management reports (ex. attendance, HAACCP and labor) reports as required.
• Responsible for safety, quality and compliance with customer specifications and regulatory requirements and company policies and procedures.
• Ensures specifications, airline diagrams, and other standards are accurate according to the airline specifications.
• Ensures that all products are coded according to Gate Gourmet procedures.
• Conducts inventory of Gate Gourmet products and customer materials to ensure proper usage and minimization of waste.
• Completes required requisitions for the Storeroom to ensure adequate supply is maintained.
• Responsible for maintaining daily temperature logs and other logs and reports as required.
• Works with maintenance staff to ensure preventive maintenance of machinery according to schedules, reports maintenance and repair issues in timely manner.
• Controls material cost and other controllable costs.
• Maintains all financial goals related to productivity, overtime, labor goals and hours per flight.
• Works with management staff to improve performance of the unit.
• Prepares management reports (ex. Attendance, HAACCP and labor) as required.
• Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food costs
• Responsible for performance evaluation, coaching, counseling and preparing corrective action for employees and liaises appropriately with HR and other support functions.
• Manages work flow balancing - - the division of responsibilities amongst employees on each shift
• Manages daily manpower planning including assignment of responsibilities and workstations.
• Determines when and whether to call employees in to cover staffing needs (ex. sick calls, vacation relief, medical leaves, volume changes, etc.)
• In conjunction with department leaders determines number of employees needed by shift
• Responsible for employee retention and monitors employee turnover.

• High School Diploma or GED required.
• Bachelor's degree preferred.

• 2+ years supervisory experience in (an unionized environment) working in a high volume, manufacturing, food production, and restaurant or catering environment or equivalent experience in the related field required.

• Must have strong and effective leadership skills, and the ability to successfully manage a staff of 30+ hourly employees.
• Current or previous labor relations experience is a plus, but not required.
• Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
• Ability to train others required.
• Must have the ability to give negative and positive feedback to employees on a daily basis.
• Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
• Strong organizational, analytical, communication and leadership skills required.
• Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
• Basic computer skills with working knowledge of Microsoft Office products required.

• Expresses oneself clearly and effectively when speaking and writing to individuals and groups; listening attentively and insuring communication is understood by all parties involved
• Bi-lingual in English and French / Spanish / Chinese Mandarin / Vietnamese / Hindi / Polish a plus.

• Ability to obtain ServSafe Certification required.
• ServSafe Certified preferred.

• N / A

• Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
• In a normal production kitchen facility there may be physical discomfort due to temperature and noise.
• Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
• A rotating schedule of over 55 hours per week is typical.

• Direct Line Manager (Title) : unit GM
• Dotted Line Manager (Title, if applicable) : Senior Manager
• Number of Direct Reports : Varies by unit size, up to 30
• Number of Dotted Line Reports :
• Estimated Total Size of Team : Varies by unit size, up to 30+

• Thinking - Information search and analysis, problem resolution skills
• Engaging - understanding others, team leadership, developing people
• Inspiring - influencing and building relationships, motivating and inspiring, communicating effectively
• Achieving - delivering business results under pressure, championing performance improvement, customer focus

If you want to be part of a team that helps make travel and culinarymemories, join us!