Vincent Pelletier Email and Phone Number

Teach ADGO1431 - Intro to operations management for 8 semesters to classes of up to 50 students. Recognised by the business faculty in the teaching evaluation Winter 2021 for having received “as many positive comments” from the students. Course description: Application of forecasts, production capacity, quality, inventory management, supply chain. Development of MRP, production master planning, scheduling of operations and personnel.

Responsible for leading the site planning team in managing the raw material ordering (MRP) and production line scheduling for the Dieppe production site. Successfully lead our highly engaged team through multiple process improvements, such as the poly ordering process, line staging, changeover matrix and more. Co-Chair for the Joint health and safety comittee.

Production and inventory management of paper supply at Irving Consumer Products. Previously responsible for planning towels, napkins, and facial tissue. Continually improving our processes and helping team members as the most senior planner in the team. Experience as acting manager during vacation coverage. Led project Clearview with an industrial engineering summer student where we successfully set up repack work orders for our third-party logistics warehouses in JD Edwards as well as a rough-cut capacity planning tool to plan with the 3PL’s.

Support the business with Cognos reports. Provide ad hoc analysis for senior management. Draw business intelligence process maps (architecture and the data involved). Project lead for the Cognos Powerplay upgrade.

Responsible for planning the production of over 1.2 million pounds of bacon per week. Responsibilities include forecasting and ordering raw materials, managing the raw and cooked meat inventory. Creating daily and weekly production plans for curing, cooking and slicing of the meat. Creating weekly shipping plans to confirm final products are delivered at the correct distribution centers across Canada and the USA.

Supervising the sausage department, ham batching, ham massage and ham stuffing. Responsibilities include resolving all issues arising from the daily operation of these departments. Oversee product quality, equipment and crew efficiencies, continuous improvement, health and safety concerns, personnel issues and scheduling in a unionized environment. Responsible for 35-40 employees per shift in a fast paced, team orientated, food production environment.