All jobs within 0 km around Saint-Léonard in General Category

Available times:

Night 6:00 p.m. to 6:00 a.m. on the 3-2-2-3 work cycle and variable shifts (Day, Evening, Night)

Salary:

Hourly rate of $26.55/h with evening premium ($1.25/h) and night premium ($1.75/h) .

Please note that there are two salary increases in the first year of employment with a target rate of $29.50/hour.

We support and care for our employees and their families by offering:

• Vacation upon hiring;
• Generous and comprehensive group insurance;
• Group pension plan with employer contribution;
• Telemedicine and assistance program for employees and their families;
• Share capital with employer contribution;
• Generous allowance for parental leave;
• Paid leave; sick leave, mobile leave and volunteer leave;
• Possibility of contributing to group RRSPs and TFSAs
• Training and development programs;
• Activities organized for employees and their families;
• Special discounts on our products;

Contributing in this role means:

• Operate different production lines in the industrial cheese department;
• Participate in monitoring production and help optimize its efficiency;
• Participate in daily and non-daily washes;
• Carry out the dismantling, washing and reassembly of equipment according to the procedures in place and within the given time, as well as an inspection of the equipment after washing;
• Compile various documents and production reports;
• Ensure a safe environment;
• Ensure product quality according to HACCP and BRC standards;
• Perform any other related tasks.

The qualifications sought are:

• Hold a high school diploma or its equivalent;
• Have relevant experience in an operator or production position;
• Be flexible with work schedules and training offered;
• Possess an intellectual curiosity for learning new technologies;
• Have ease with operator interfaces and good computer knowledge;
• Promote a health and safety culture and ensure compliance with health and safety rules at work;
• Possess mechanical and machine troubleshooting skills;
• Knowledge of the HACCP program (an asset);
• Have good priority management skills, be responsible and have initiative;
• Be a good communicator and demonstrate leadership;
• Ease of analysis and problem solving.