Operations Research Jobs in Ontario (NOW HIRING)

Purpose (Objective):

This position develops proposals, in conjunction with the General Manager, Research Director or Research Project Manager, for the Food Science Center regarding contract research and development projects. The incumbent leads and manages projects from start to finish, working with the project team in order to efficiently and effectively deliver projects on time and within budget for internal and external clients of the Food Science Center.

Main activities: 

      Manage assigned research projects (internal and external) by preparing technical proposals, developing contracts, and assigning personnel to ensure projects efficient completion.

      Lead project teams in planning project activities, tasks and end results including work breakdown estimates, responsibilities, schedules and budgets. Coordinates tasks and resource allocations.

      In conjunction with the General Manager, interface and negotiate with internal and external project stakeholders. May participate in meetings or presentations to industry partners to represent the FSC in project meetings.

      Writes drafts of proposals, reports, and manuscripts as they pertain to research projects, with input from General Manager and/or other Contract R&D Managers/Directors.

      Provide clear communication to vendors and internal operations supervisors, client services manager, and other project managers to coordinate and ensure tight implementation of schedule and budget.

      Organize, facilitate and report progress in monthly reports, including technical and financial information, to the General Manager and client service manager.

      With input from the General Manager, revise contracts, project plans, and gain approval for changes in scope, budget or timelines, prior to the execution of work and provide clear communication to appropriate personnel to ensure timely implementation of changes.

      Serves as the key contact for project-specific interactions, on certain projects, with clients.

      Manage lab processes, supplies, instruments, and equipment to achieve maximum output, in coordination with operation supervisors and operation managers

      Set up, calibrate, and operate equipment in accordance with methods and SOPs.

      Performs all duties in accordance with established safety procedures and quality assurance standards (global and local SOPs); ensures that other lab personnel comply with the same.

      Oversees and performs lab tests and conducts independent analysis in a timely, accurate, and cost-effective manner

      Provide proper feedback and recognition of teamwork and team accomplishments on a regular basis.

      Administer corporate human resource programs as they related to assigned personnel, including employee recruitment and retention, compensation, training and development, equal employment opportunity, performance management, and employment record documentation and conduct regular staff meetings.

      Drafts and/or collaborates in the development of publications and presentations; develop and maintain expertise in the field of food sciences and other related technologies, particularly within the microbiological method validation field, through available library resources, peer expertise, including the Silliker SGC Corporate Quality, and AOAC membership.

      This position has the responsibility and authority to initiate action to prevent or minimize departures from the quality system or test procedures. This authority includes addressing resource needs to properly address issues such as client turn-around time requirements, overtime limits, employee turnover, work stoppage and assure the appropriate type and amount of materials are ready and available for use.

      Support the corporate quality and improvement process (TQM).

      Perform other duties as needed.

Communication:

      Frequent contact with personnel within the business unit and with management personnel from other business units is required to standardize services, exchange client and competition information, and standardize business unit processes.

      Frequent contact with clients to explain services and business unit processes. Frequent contact with client service personnel is necessary to provide results, answer questions, check on progress of special projects and obtain any information needed for the analytical procedure to proceed.

      Occasional contact with the client is necessary to obtain or provide information, explain procedures, and discuss specific requirements for the project.

       Regular contact with vendor representatives is required to order necessary materials and ask questions about new products. Occasional contact with the corporate office is needed to answer inquiries about administrative and Standard Operating Procedures.