Director of Engineering

September 11, 2019

At C.H. Guenther, Chef's Dishes and our subsidiaries, our operations are guided by a commitment to excellence, a positive attitude and integrity in everything we do. We strive to communicate openly and honestly and build long-term relationships. Our diversity is a richness that allows us to better meet the needs of our customers and business partners. Our business strategies are results-oriented and we lead by example. Our heritage is based on our commitment to our core values ​​of people, quality and growth. Our employees demonstrate, promote and illustrate our core values.

Overview :

Reporting to the Vice President Operations, the Director of Engineering will be responsible for the execution of capitalization projects in Montreal and Toronto. The objective will be to prepare, plan, organize and execute, in collaboration with external consultants, maintenance and production staff, various capital projects such as the installation of new equipment, the modification of equipment and the production of new equipment. improvement of buildings.

Key Responsibilities:

  • Understand the client's needs and define the tasks that will meet the requirements of the project.
  • Develop and implement capitalization projects on time and on budget to meet the team's goals.
  • Quantifies project benefits, prioritizes projects, and allocates resources in collaboration with the sponsor.
  • Ensure that the capitalization budget is approved for each project.
  • Implementation of RFQs, order specifications, bid evaluations and purchase requisitions.
  • Evaluate, design and provide information on new equipment with regard to capacity, spare parts, production costs, energy efficiency, hygiene, safety, etc.
  • Contact person responsible for project delivery and communications, producing regular project status reports and periodic updates for operational stakeholders and other members of the project. management staff.
  • Manage scheduling, estimating, forecasting, budget tracking, and project cost reporting.
  • Manage project issues and risks and lead conflict resolution.
  • Comply with the quality, OHS and control standards established by the CFIA, HACCP Canada and the WSIB / CNESST.
  • Produce computer-assisted drawings (AutoCAD).
  • Ensure that all stakeholders are included and trained on all new processes and changes.
  • Follow project management best practices to complete all initiatives on time and on budget.
  • Track and achieve key performance indicators, including quality, service, security and cost reduction.
  • Maintain good relationships with all internal departments.
  • Prepare annual capital plans as part of an overall 3 to 5 year strategic plan.
  • Ensure all external contractors are trained and follow safety guidelines when working on the job site.


  • At least 15 years of experience, including a minimum of 5 years in the food industry (a CFIA regulated facility is an asset).
  • Experience in project engineering and project start-up of at least $ 10M.
  • Bachelor of Mechanical or Electrical Engineering.
  • Member of the Ordre des ingénieurs du Québec. The project manager designation would be an asset.
  • Experience with best practices and principles of continuous improvement: Vertical and Lean startup.
  • The ability to manage multiple projects in progress. A lot of experience in project management.
  • Very advanced with the Microsoft Office suite and AutoCAD.
  • Knowledge of the required HACCP system and GMP.
  • Bilingualism, French and English, both oral and written.
  • Strong interpersonal skills (communication, accountability and teamwork).
  • Creative, innovative and focused on detail.
  • Ability to influence, lead and work collaboratively in a matrix environment.
  • Ability to excel in a changing environment where challenges are constant.
  • Exposure to food products: flour, starch, meat, poultry, seafood, dairy products, etc.
  • Comfortable work in an industrial frozen food manufacturing environment with associated noise and dust levels and variable chilled (6 to 8 °C) and frozen (-18 °C) temperatures.
  • Must agree to travel up to 30% of the time to other dishes of Chef's Dish and CH Guenther.

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