Fermentation Manager

• Les détails de cette offre ne sont disponibles qu'en anglais.

Principales fonctions

PURPOSE: To plan, schedule, and coordinate Fermentation production activities to fulfill sales orders, meet inventory requirements, and deliver quality products in a timely fashion.

Essential Functions

• Strong working knowledge of fermentation and the associated equipment for the growth, support, and harvesting of Baker’s Yeast.
• Provide technical expertise for the troubleshooting of fermentation production equipment to maximize quality and minimize downtime. Initiate maintenance activity through work orders, as needed.
• Forecast production requirements for liquid and fresh yeast orders to achieve an optimum utilization of labor resources and raw material inputs. Coordinate production and schedule logistics accordingly.
• Provide input for the annual facility budget. Operate within established budgetary guidelines. Oversee the reporting of fermentation production volume, labor hours, and inventory levels to ensure accuracy. Reconcile fermentation production output versus raw materials inputs on a weekly basis.
• Hire, train, develop, and evaluate fermentation production employees. Take corrective action, as necessary, in a timely manner and in accordance with company policy. Act as a communications liaison for plant management and production personnel. Ensure compliance with current federal, state, and local labor regulations.
• Implement continuous process and equipment improvements to affect quality, efficiency, and production costs.
• Facilitate preventative maintenance activities through a coordinated effort with maintenance personnel to minimize lost production time.
• Maintain proper inventory levels and initiate orders for raw materials. Manage and control the fermentation department inventory. Investigate and resolve issues surrounding misplaced raw materials and/or product.
• Comply with applicable environmental regulations and participate in quality system programs, including GMP, HACCP, and ISO.
• Oversee the general housekeeping of the fermentation department through verification of the Master Cleaning Schedule.

Other Functions (as Needed)

• Serve as back-up for the Packaging Manager functions.
• Participate in the investigation of customer complaints.
• Provide direct supervision to plant personnel when assigned rotating “call” duty.

Compétences techniques

Requis

• Bachelor’s degree in related discipline or equivalent experience required. A food science or engineering degree with emphasis in process control helpful. Experience in industrial microbiology, bioprocessing, and solid/liquid separations a plus.
• A minimum of five years fermentation manufacturing experience in a supervisory role, or production management experience with another product of limited shelf-life. Yeast manufacturing experience is a plus.
• Technical skills in materials and inventory management, production scheduling, and preventative maintenance.
• Knowledge of principles and practices of supervision and management. A demonstrated ability to lead people and get results through others.
• Working knowledge of GMP, HACCP, Safety and ISO programs, along with basic understanding of pumps, conveyors, valves, PLC’s and variable frequency drives.
• Proficiency in Microsoft Office applications.
• Must be able to operate standard office equipment, including telephone, calculator, computer, printer, and copier.

Qualités personnelles

Requis

• Ability to develop and maintain productive and positive relationships with federal/state/local agencies, vendors, customers and employees.
• Ability to effectively present information and respond to questions from internal/external customers.
• Ability to successfully negotiate contractual agreements by reading, analyzing and interpreting complex documents.
• Strong organizational skills for the performance of a variety of complex administrative duties. Ability to prioritize tasks.
• Accuracy and attention to detail; logical and methodical approach to problem solving.

Organisation

Lallemand est une société canadienne privée fondée à la fin du XIXe siècle, qui développe, produit et commercialise des micro-organismes pour divers marchés. Les bureaux administratifs de la société mère sont situés à Montréal, au Canada. Aujourd'hui, Lallemand emploie plus de 6 500 personnes travaillant dans plus de 45 pays sur 5 continents.

Cette unité d'affaires offre des levures et des ingrédients de qualité supérieure aux boulangers d'Amérique du Nord, d'Europe, du Moyen-Orient et d'Afrique. Elle possède également une importante expertise en agents de conditionnement de pâtes à base d'enzymes.

Dans toutes ces régions, les équipes de Lallemand collaborent étroitement dans le but de fournir des produits et services innovateurs, soutenues par un important réseau d'experts techniques.

Veuillez prendre note que des mesures d'adaptation seront prises à toutes les étapes du processus d'embauche. Les candidats doivent faire connaître leurs besoins à l'avance.