http://viandessoucy.com/en Sun, 31 Jan 2010 01:01:52 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 Career http://viandessoucy.com/en/?page_id=387 http://viandessoucy.com/en/?page_id=387#comments Sat, 21 Nov 2009 03:45:41 +0000 ananji http://viandessoucy.com/en/?page_id=387 Why should you come to work with us: At Boucherie Jean-Guy Soucy Inc. we consider our employees to be our best asset. In fact, we believe that our company’s success lies first and foremost on the competence and devotion of our employees. This is why we do not hesitate in deploying concrete and sustained efforts to attract and keep our personnel.

Our philosophy with respect to human resources is to allow our employees to take on new challenges in a stimulating work environment.

Send your resumé to: info@viandessoucy.com

Download the application form.

We’re always looking for interesting candidates.é

]]> http://viandessoucy.com/en/?feed=rss2&page_id=387 0 Raw Products http://viandessoucy.com/en/?page_id=296 http://viandessoucy.com/en/?page_id=296#comments Wed, 04 Nov 2009 17:04:33 +0000 ananji http://viandessoucy.com/en/?page_id=296

]]> http://viandessoucy.com/en/?feed=rss2&page_id=296 0 For Food Service http://viandessoucy.com/en/?page_id=297 http://viandessoucy.com/en/?page_id=297#comments Wed, 04 Nov 2009 17:04:20 +0000 ananji http://viandessoucy.com/en/?page_id=297 http://viandessoucy.com/en/?feed=rss2&page_id=297 0 Fully Cooked Products http://viandessoucy.com/en/?page_id=257 http://viandessoucy.com/en/?page_id=257#comments Tue, 27 Oct 2009 02:36:45 +0000 ananji http://viandessoucy.com/en/?page_id=257

]]> http://viandessoucy.com/en/?feed=rss2&page_id=257 0 For Retail http://viandessoucy.com/en/?page_id=254 http://viandessoucy.com/en/?page_id=254#comments Tue, 27 Oct 2009 02:35:56 +0000 ananji http://viandessoucy.com/en/?page_id=254

]]> http://viandessoucy.com/en/?feed=rss2&page_id=254 0 Management http://viandessoucy.com/en/?page_id=229 http://viandessoucy.com/en/?page_id=229#comments Wed, 21 Oct 2009 01:30:14 +0000 ananji http://viandessoucy.com/en/?page_id=229 President : Jean-Guy Soucy

Vice President, General Manager : Pierre Soucy

Vice President, Poultry Operations : Nathalie Soucy

Vice President, Sales, Development and Marketing : Réjean Pierre

Human Resources Director : Annie Marcoux

Transport and Operations Director : Pierre Sénécal

National Sales Director : Alain Lapointe

]]> http://viandessoucy.com/en/?feed=rss2&page_id=229 0 Videos http://viandessoucy.com/en/?page_id=146 http://viandessoucy.com/en/?page_id=146#comments Mon, 12 Oct 2009 19:16:56 +0000 ananji http://viandessoucy.com/en/?page_id=146

Présentation
[See post to watch Flash video]
[See post to watch Flash video]
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[See post to watch Flash video]
Poulet
Steak
Steak haché

]]> http://viandessoucy.com/en/?feed=rss2&page_id=146 0 Home http://viandessoucy.com/en/?p=94 http://viandessoucy.com/en/?p=94#comments Sat, 12 Sep 2009 02:33:13 +0000 ananji http://viandessoucy.com/en/?p=94 The key to our success? Our capability of offering you high quality products adapted to your needs.

With many years of experience and exceptional expertise in the field of meat transformation, we are today able to provide all our customers with:

  • a high-volume production capacity;
  • short production times;
  • low production costs; and
  • the application of strict health and safety measures.

With Boucherie Jean-Guy Soucy Inc. you are teaming up with experienced people, at the forefront and well tuned to the needs and requirements of the Québec and Canadian meat industry.

]]> http://viandessoucy.com/en/?feed=rss2&p=94 0 Our Products http://viandessoucy.com/en/?page_id=20 http://viandessoucy.com/en/?page_id=20#comments Wed, 09 Sep 2009 19:44:41 +0000 ananji http://viandessoucy.com/en/?page_id=20

Since 1976, the family owned and family run Boucherie Jean-Guy Soucy Inc. has served a vast clientele in both retail sales and food service sectors. In addition to offering its clientele high quality standards notably by provisioning quality material and ensuring good industrial practices, Boucherie Jean-Guy Soucy Inc. relies on the experience and competence of its personnel to answer to its clientele’s needs and requirements in a proactive way.

]]> http://viandessoucy.com/en/?feed=rss2&page_id=20 0 Choosing Soucy http://viandessoucy.com/en/?page_id=17 http://viandessoucy.com/en/?page_id=17#comments Wed, 09 Sep 2009 19:44:18 +0000 ananji http://viandessoucy.com/en/?page_id=17 Our Values

The uncompromised quality of our products and of our customer service.

The professionalism with which we set our high standards of services.

Innovation, notably by provisioning quality material and ensuring good industrial practices in order to ensure our customers’ and consumers’ confidence in our food safety measures.

The respect which has allowed us to gain the confidence of our many Québec and Canadian customers.

Our Commitments

Above standard fresh product conservation periods

Because of its advanced technology knowledge, Boucherie Jean-Guy Soucy Inc. offers products with conservation period standards superior to those of the competition. Conservation periods, as shown on our product labels, are of 10 days or more.

Fixed weight products

Boucherie Jean-Guy Soucy Inc. is the only company in Québec capable of offering its customers fixed weight products, with or without bones.

Real-time inventory control

The ultra-performing computer technology system now in place at Boucherie Jean-Guy Soucy Inc. allows us to control our raw material and finished product inventories in real-time. We now have, at all times, an accurate picture of current and future production.

Real-time cost accounting control

A newly installed avant-garde cost accounting program allows for real-time cost accounting control of each production run as well as a control per SKU and per day. This enables us to calculate costs and profit margins with great precision.

Real-time personnel affectation and related costs

A unique computer program helps control personnel affectations and related costs. This is another precious tool in managing cost accounting.

Complete traceability

Boucherie Jean-Guy Soucy Inc. has taken the necessary steps to ensure client and customer confidence in its food safety measures. It controls the traceability, by lot number, not only of its products and sub-products but also of the raw materials in use.

Six packaging technologies

  • Modified atmosphere packaging or MAP
  • Vacuum thermoforming
  • Skin pack
  • Vacuum sealed bag
  • Pillow wrap
  • Shrink wrap

Training

Boucherie Jean-Guy Soucy Inc. gives its personnel extensive training. This allows each individual the possibility to carry-out various tasks. This measure increases production reliability notably in sick leave or other absenteeism cases.

Staple products and micro-volume products

Although Boucherie Jean-Guy Soucy Inc. has a high-volume capacity, it is always possible to produce smaller orders or micro-volume products.

Vast manpower basin

The plant is located in Saint-Jean-sur-Richelieu, a region rich with the specialized manpower Boucherie Jean-Guy Soucy Inc. requires.

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