General Labour at Sysco Canada Inc.

Sysco is the global leader in foodservice distribution. With over 71,000 colleagues and a fleet of over 13,000 vehicles, Sysco operates approximately 333 distribution facilities worldwide and serves more than 700,000 customer locations. Sysco has 27 Specialty Meat and Seafood operating companies across Canada and the United States that focus on meat and seafood production and distribution. We offer our colleagues the opportunity to grow personally and professionally, to contribute to the success of a dynamic organization, and to serve others in a manner that exceeds their expectations. We're looking for talented, hard-working individuals to join our team. Come grow with us and let us show you why Sysco is at the heart of food and service.

Purpose

The purpose of the General Labour for Production is to provide overall support to operational functions.

Responsibilities

• Documentation and Record Keeping: Maintain accurate production records, including production logs, quality control reports, and inventory data.

• Communication and Coordination: Serve as a central point of contact for communication between production teams, other departments (e.g., sales, purchasing, logistics), and management.

• Various assigned duties throughout the production areas including packaging and burger room, and other departments as needed.

• Responsible for moving, boxing, deboxing, processing, packaging product according to specifications.

• Ensure proper scanning and documentation is completed as required

• Participate in monthly inventory as required

• Weigh proteins and tag containers for weights and contents

• Determine the quality of various proteins based on physical attributes, shape, and smell

• Use and care of tools / knives / equipment

• Meet customer demands and stock orders, whether for local or wholesale

• Comply with all safety rules and adherence to all Company Health and Safety policies, OHSA

• Complete necessary certifications if required

• Assist as directed in start-up or end of shift operations

• Cleaning - complete as directed proper cleaning and sanitizing of miscellaneous parts / equipment prior to / end of shift shut down, and as needed

• Ensure that any equipment being used is safe to operate at all times

• Comply with all Food Safety and HACCP regulations

• All other duties as assigned

Qualifications

• 1+ year work-related experience (food processing, cold environment production)

• Completion of High School, Post-Secondary an asset

• Trained in WHMIS, Health and Safety, Food Safety, HACCP

• Fluent in oral and written English communication preferred

• Basic math skills

• Able to work in a fast-paced work environment with superior attention to safe work methods

• Physically able to lift (50 to 70 + lbs.), stand, walk, bend, twist, stoop, squat, repetitively for the duration of the shift

• Can work in cold environments, be exposed to dust, odors and raw meat including pork, poultry and seafood

• Communication and Language - required to communicate using courtesy, tact, discretion, and persuasion, where appropriate. Good handwriting skills

• Judgment - Ability to use sound judgment when making decisions

• Problem Solving - Can identify and resolve problems in a timely manner

• Stress Management - Ability to work well under pressure

• Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality.

• Time Management - Uses time efficiently to meet deadlines.

• Health and Safety - Works in compliance with the Occupational Health and Safety Act and regulations as well as Company health and safety policies and procedures.

• Food Safety/Security - Works in compliance with all applicable Food Safety policies and procedures as set out by the Company and relevant legislation including HACCP regulations

Physical Demands

• Physically able to lift (50 to 70 + lbs.), stand, walk, bend, twist, stoop, squat, repetitively for the duration of the shift

• Can work in cold environments, be exposed to dust, odors and raw meat including pork, poultry and seafood

Qualifications

• 1+ year work-related experience (food processing, cold environment production)

• Completion of High School, Post-Secondary an asset

• Trained in WHMIS, Health and Safety, Food Safety, HACCP

• Fluent in oral and written English communication preferred

• Basic math skills

• Able to work in a fast-paced work environment with superior attention to safe work methods

• Physically able to lift (50 to 70 + lbs.), stand, walk, bend, twist, stoop, squat, repetitively for the duration of the shift

• Can work in cold environments, be exposed to dust, odors and raw meat including pork, poultry and seafood

• Communication and Language - required to communicate using courtesy, tact, discretion, and persuasion, where appropriate. Good handwriting skills

• Judgment - Ability to use sound judgment when making decisions

• Problem Solving - Can identify and resolve problems in a timely manner

• Stress Management - Ability to work well under pressure

• Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality.

• Time Management - Uses time efficiently to meet deadlines.

• Health and Safety - Works in compliance with the Occupational Health and Safety Act and regulations as well as Company health and safety policies and procedures.

• Food Safety/Security - Works in compliance with all applicable Food Safety policies and procedures as set out by the Company and relevant legislation including HACCP regulations

Physical Demands

• Physically able to lift (50 to 70 + lbs.), stand, walk, bend, twist, stoop, squat, repetitively for the duration of the shift

• Can work in cold environments, be exposed to dust, odors and raw meat including pork, poultry and seafood