Project Engineer- Engineering

Give & Go Prepared Foods Corp. is a proud member of the Mondelēz family. We are a leading and growing North American manufacturer of baked goods for over 30 years. If you're looking for a company that will provide you with opportunities for career growth and development, while working with an energetic team with deeply ingrained values of respect, direct and open communication, quality and accountability, we’d love to have you join our team. Our Consumer Brands: two-bite® brand, include two bite-brownies®, Kimberley's Bakeshoppe™, Mason St. Bakehouse™ and The Worthy Crumb Pastry Co™

It’s an exciting time to be a part of the Give & Go team as we are growing rapidly and want you to become a part of our growth and extraordinarily bright future!

Job Title

Project Engineer

Department

Engineering

Reports to Title

Manager, Senior Manager, or Director, Engineering

Job Band

N/A

Effective Date

Date Signed

Employee Name

Signature

1. Job Summary

Broadly describe the main purpose of the job in one to two sentences. Indicate what is done and why (the outcome).

Responsible for developing and implementing processes and applications that will improve the Engineering Department’s performance in delivering projects on-time and on-budget. The role will also be tasked with tracking the budget and scheduling performance of capital projects and communicating the status to key stakeholders.

1. Key Responsibilities (General)

The table below details the 4 to 5 key responsibilities of the job and the approximate percentage of time spent on each responsibility on an annual basis. These responsibilities represent the major areas of work performed (do not list anything that takes less than 5% of your time).

Key Responsibility

% of Time

(Should add to 100%)

1

• Execute small to medium-sized technical projects in Give & Go’s manufacturing plants as a part of the Engineering team

• Execution encompasses the investigation, creation of solutions, sourcing equipment, managing installations and start-ups
• Use appropriate project management and reporting disciplines throughout the project life cycle

    50%/100%

2

• Contribute to large projects as a team member executing assigned work packages in accordance with the company’s design specifications, performance targets and governing laws, codes and regulations

    25% / 100%

3

• Continuously learn and develop the technical, project management and leadership skills needed to support a wide range of projects across the areas of Product Development, Continuous Improvement and Asset Maintenance

• Gain the experience and competence required to progress to executing larger projects

25% / 100%

1. Key Responsibilities (Safety)

Key Responsibility

1

• Follow company’s health and safety program, rules and procedures and work in compliance with health and safety-related legislation and codes 

2

• Report all incidents, injuries, illnesses, and near misses to your Supervisor 

3

• Use or wear safety equipment and personal protective equipment required by the company 

4

• Report to supervisor any hazardous or unsafe conditions, absence or defects in equipment and any contravention of health and safety legislation 

1. Food Safety Responsibilities

Indicate any food safety responsibilities as per the local requirements, as well as noting if a trained backup is required.

1

Ensures food safety and food quality programs and procedures and applicable requirements of the SQF system is fully implemented and are followed at all times

2

Ensures there is a trained and competent backup on key personnel position 

1. Communication Network

List the key internal and external contacts the job is responsible for communication with on a regular and on-going basis and the purpose of the communication.

Internal / External

Contacts

Purpose

Internal

1

Operations Team

Primary customers for determining project requirements, coordinating work and measuring the progress of projects.

2

Engineering Department

Collaborate with colleagues and mentors to solve problems and improve technical competencies.

External

1

Equipment Vendors

 Develop and maintain relationships with equipment suppliers and service providers.

2

1. Qualifications

The table below details the minimum and preferred education, experience, certifications, designations and job-specific skills required to complete the responsibilities associated with the job.

Qualifications

Minimum

Preferred

Education

• Completion of university degree in Engineering or a related field

Experience

• Minimum 2 years’ experience in Engineering, preferably in the Food Manufacturing industry

• Previous experience procuring and installing production equipment

Certifications / Designations

• Completion of P.Eng, EIT or equivalent

Job-Specific Knowledge and Skills

• Highly organized and results oriented, with the ability to grasp general scientific and engineering principles.

• Strong analytical skills including troubleshooting and root cause analysis skills to effectively lead teams to quickly identify issues, causes and sustainable corrective actions

• Must be able to handle fast paced environment with competing priorities and demands

• Must have strong computer (MS Office) and project management skills

1. Success Factors

The table below details the key quantitative and qualitative metrics that are used to measure success.

Financial Metrics

Non-Financial Metrics

• Ensure engineering projects are within budget

• Meet project deadlines and demonstrate flexibility with uncertainty

1. Supervision

The table below details the number of direct and indirect reports supervised by the job, and titles of direct reports.

# of Reports

Direct: 0

Indirect: Project Teams of 1-10

Titles of Direct Reports

• N/A

1. Working Conditions

Indicate any working conditions beyond a normal office environment, including the type of condition (e.g. exposure to heat/cold/noise/fumes, restricted movement, frequent travel) and the frequency experienced. 

• Normal office environment
• Working in light manufacturing and warehouse conditions with bakery noises, heat and flour dust
• Travel between facilities in the Greater Toronto Area and potentially to equipment vendor facilities in North America or Europe

 
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