Production Supervisor

The Production Supervisor is responsible for planning, coordinating, and supervising daily operations in the broth bottling plant to ensure efficient, safe, and compliant manufacturing. They ensure adherence to quality, productivity, hygiene, and food safety standards while leading their team toward achieving production goals.

• Supervise daily operations on the bottling lines (filling, capping, labeling, casing, etc.).
• Plan and adjust production schedules according to planning needs and order priorities.
• Ensure that products meet all quality, weight, and appearance specifications (fill levels, sealing, labeling, etc.).
• Coach, train, and motivate production staff to optimize performance and teamwork.
• Monitor productivity, downtime, and yield losses, and propose continuous improvement solutions.
• Collaborate with the maintenance department to ensure equipment reliability and timely interventions.
• Strictly apply HACCP, SQF, and local regulatory procedures for sanitation and traceability.
• Complete and validate production, yield, rejection, and material consumption reports.
• Ensure compliance with health and safety policies and take corrective action when necessary.
• Actively participate in internal and external audits (quality, safety, compliance).
• Communicate effectively with other departments (planning, quality, maintenance, warehouse, R&D, etc.).

• Check the availability of ingredients, bottles, caps, labels, and packaging before each start-up.
• Perform changeovers and validate machine settings.
• Ensure operators follow cleaning and sanitation procedures between productions.
• Monitor filling parameters (volume, temperature, torque, code date).
• Approve in-process quality controls and correct deviations.
• Manage workforce on the floor (breaks, replacements, assignments).
• Keep production records, lot sheets, and daily reports up to date.
• Identify training needs and ensure employee development.
• Participate in continuous improvement (5S, Lean, Kaizen, etc.).
• Support management in non-conformity or customer complaint investigations.

• Professional or college diploma in food processing, production management, or related field.
• Minimum 3 to 5 years of supervisory experience in the food or beverage industry.
• Strong knowledge of HACCP, SQF, GMP, and OHS standards.
• Positive leadership and ability to engage a team.
• Strong organizational skills, attention to detail, and analytical mindset.
• Fluent in English (French is an asset).
• Available for variable shifts or rotating schedules based on production demands.

• Overall Equipment Effectiveness (OEE).
• Reject rate / production loss rate.
• Adherence to production schedules and order fulfillment.
• Quality compliance (deviations, complaints, audits).
• Employee absenteeism and turnover rates.
• Safety incidents and hygiene compliance.