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General Manager - Culinary transformations

Employment Date display: 22/04/2020 #Ref.: 57

City : Montréal

Province / State :

Job description :

The managing director plans, organizes, directs and controls the activities relating to operations, quality, food safety, health and safety at work as well as preventive maintenance.

He is also responsible for implementing organic growth strategies in collaboration with business partners with the aim of developing the range of in-house products.

Description of responsibilities

  • Plans and executes the operational and production plan according to business and organic growth objectives
  • Evaluates and optimizes work processes and procedures with the aim of improving productivity and profitability, identifies critical issues and draws up a list of optimization projects by priority
  • Implements and monitors the results of performance indicators
  • Ensures the implementation of continuous improvement methods to deal with the problems encountered, optimizes the targeted processes and monitors the results
  • Collaborate in the development of the annual budget, monitor it and make the necessary corrections
  • Monitors compliance with and application of established standards for product quality assurance, hygiene and sanitation, occupational health and safety by all of its staff.
  • Mobilizes his team and employees to cultural changes and assumes leadership in the transition from a traditional kitchen to an industrial kitchen.
  • Actively participates in the implementation and application of human resources management policies and ensures the maintenance of a harmonious working climate within the team
  • Coordinate communication between purchasing, marketing, operations and make recommendations to optimize synergies
  • Establishes and maintains an inspection procedure for finished products
  • Keeps an eye on the best manufacturing practices related to his field of business.
  • Develop new products according to market demands and trends

Skills and qualifications :

  • Bachelor's Degree in Food science and technology, operations management/logistics or equivalency
  • +8 years of experience in the food industry
  • Minimum of 5 years of experience in work team management and HR
  • In-depth knowledge of the processing sector
  • Ability to manage multiple projects simultaneously
  • Knowledge of the MS Office suite, ERP system
  • Bilingualism (spoken and written)
  • General knowledge of HACCP standards

Specific skills

  • Details oriented
  • Communication skills
  • Sense of organization
  • Results oriented
  • Team Management 
  • Strategic thinking
  • Leadership

If you are ready to take on this leadership role, please contact Richard Portelance at 514-312-3932, poste 432. You can also send your cover letter and resume to rportelance@stratoexec.ca, indicating the job title in the subject line of your email.

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