Job Description

MAIN PURPOSE OF THE ROLE

The main purpose of the role is to plan, organise, co-ordinate and control personnel, machinery and materials and the activities of your team to achieve production plan with specific regard for safety, quality and completion times.

KEY ACCOUNTABILITIES HEALTH & SAFETY

1. Abide by the Company safety policies as contained in the Health & Safety Manual and related documentation.

2. Operate in a safe manner, minimising risk to self and others at all times

3. Ensure effective reporting and promotion of safety feedback via safety feedback forms

4. Ensure all accidents and incidents are reported to your line manager

5. Complete prestart safety check in a timely manner and report any safety concerns.

FOOD SAFETY CULTURE

1. Committed Managers - Show you commitment to food safety through dedicating time and effort

a. Tier 2 Daily Review Meeting

b. Level 2 HACCP Training

2. Everyone Contributes - Believe the importance of making food safe and that everyone plays a part

a. Communication Boards

b. Tier 1 Shift Team Meetings

c. Site Food Safety / H&S Suggestion Box

d. Level 2 Food Safety

3. Everyone's Accountable - Understand that everyone is held responsible for ensuring food is safe.

a.

b. Employee Appraisal System

c. Site Standards

d. Non-Conformance System

4. Knowing and Acting - Through training, information and communication, ensure all know the risks and do the right thing, every time.

a. Standard Operating Procedures

b. Role Specific Training

c. Process Control Checks

d. Verification Checks

5. Continual Improvement - Be proactive. Monitor what goes on look for ways to improve and present problems happening in the future.

a. Site Internal Audit System

b. Food Safety Culture Survey

c. Site Meeting / Agenda Structure

d. Root Cause Analysis Training

FOOD SAFETY

1. Work diligently to ensure all aspects of the customer specification are adhered too.

KEY RESPONSIBILITIES

1. Plan achievement

a. Through the management and control of services and materials, and the motivation and organisation of staff, ensure agreed production plans are met within agreed time frames.

2. Cost control

a. To manage and control the area so that manufacturing targets are met or improved without compromising on safety, quality and output and waste.

3. Human resources

a. To develop your team to achieve maximum potential

4. Quality

a. To strengthen, develop and follow the correct procedures and programmes to ensure that any products leaving the section comply with the agreed specifications. To monitor staff in regards to personal hygiene and to make sure housekeeping never falls below the GMP standard.

5. Safety

a. Through training, education and example create a culture for an injury free workplace within the section, leading to a systematic improvement in the health and safety and welfare of the section through follow up of any incidents with the health and safety team.

6. Attainment of material, labour and manufacturing targets and adherence to the schedule. Control of packaging materials and additions.

7. Motivation, leadership, discipline, and safety of your team. Effective communication.

8. Maintenance of quality, housekeeping and hygiene standards. Keep your area clean, dry and presentable.

9. Ensure that planned production requirements are met.

10. Ensure quality, safety, hygiene, and housekeeping standards are maintained and that equipment is operated in the defined manner to produce products to spec.

11. Ensure that production line documentation is accurately filled out

12. Ensure products are produced to high standards as specified in the Documented Work instruction and product visual guides.

13. Adopt the policy of 'would I buy it' in reference to product quality to emphasise the phrase, 'quality is the responsibility of everyone'

14. Ensure that all machinery is turned off when not in use and that you and your team abide by the necessary shut down procedures.

15. Communicate to your team any visits which are likely to take place within the factory; there may be our Costumers or other important parties.

16. To create constructive ideas to contribute to the efficient running of your production lines.

17. Ensure that you and all members of your team who enter the factory wash and sanitise hands and that protective clothing is always worn correctly.

18. Shoes must be washed and sanitised using the appropriate equipment when entering the factory.

19. Ensure that shift hand over is communicated effectively

20. Attend (and contribute to) 'local' briefing sessions which includes the 'core' brief and the companies Key Performance indicators.

21. Ensure that all Process Equipment is operated and controlled correctly, efficiently in the most cost-effective way and that Factory Operatives are trained to the highest standards possible in process operation.

22. Ensure that you and your team are constantly checking packaging for physical defects, you must take the necessary corrective action, (please refer to 9 above).

23. Ensure Production Filling machines to be filled in the correct manner. Finished products must be checked for visible and legible coding, all products must be clean before packing.

24. Ensure good housekeeping practice is maintained. Ensure quality control checks are carried out and recorded as specified and take appropriate corrective action.

25. Constantly look for and suggest how to refine and improve procedures and methods.

26. Report machinery problems that cause waste and spillage. Minimise waste changeover through effective set-up of equipment, maintain lowest possible rate of wastage by ensuring compliance with procedures and specifications

27. Communicate appropriate company policies and issues to your team.

Job Types: Full-time, Permanent

Pay: 13.50-14.00 per hour

Benefits:

Company events Company pension Free parking On-site parking
Schedule:

8 hour shift Monday to Friday No weekends
Work Location: In person