Purpose of the Position:
To oversee scheduling and routine kitchen
activities ensuring products are manufactured safely, at the required quality
standard and to agreed customer specification. Drive operational efficiencies
and Health and safety standards by implementing continuous improvement
techniques and team development.
Key Activities & Responsibilities:
1.
In conjunction with production management, maintain
daily production schedule to ensure it is accurate and any changes are
addressed accordingly
2.
In line with daily production plan, ensure all
recipes are prepared to the required batch sizes and priority schedule at all
times
3.
Monitor the production processes and adjust
schedules as needed ensuring
customer orders are completed on time, to budget and within agreed quality
standards
4.
Ensure waste is documented, analysed and minimised through corrective action plan
5.
Ensure periodic stock takes are in place and
being carried out correctly and in a timely manner
6.
Plan and coordinate the resources and raw
materials and staff to ensure production is carried out in a smooth and
effective way
7.
In conjunction with the management team, monitor
and review the team capability, ensuring all staff are clearly focused on their
key objectives and are developed to maximise their potential
8.
Liaise with the maintenance department to
ensure all equipment is in working order and is maintained at the
pre-determined frequency
9.
Ensure food made daily is tasted and
positively released to set quality standards. Raise any concern to the
management team
10.
Where necessary collect and provide regular
production data
11.
In conjunction with the management team, update
and analyse daily KPI metrics. Investigate and document a root cause of the
deviation appropriately, alongside corrective action to prevent reoccurrence
12.
Challenge and review processes and
procedures, exploring continuous improvement techniques to reduce cost whilst
maintaining quality and safety as well as staff morale and motivation
13.
Take the lead in managing and motivating, directing
the facilities production workforce through their daily roles.
14.
In conjunction with the management team, ensure
enough staff are available to perform jobs to the required standard and staff are
trained to commensurate with their work activity
15.
In conjunction with the management team, carry
out regular briefings/meetings with employees on weekly and monthly performance
achievement and set out short/medium term targets and plans for improvements
and/or training needs
16.
Ensure the continued development team members
by conducting regular reviews and appraisals, setting targets for achievement.
Take necessary actions if company rules, procedures and performance is not at
the acceptable standard
17.
Actively participate in staff recruitment
process when required
18.
Participate in audit programs to ensure all
standard procedures are being adhered to at all times and any non-conformances
are investigated and closed out
19.
Help investigate all customer complaints and
resolve internally/externally as required with technical manager and operations
team.
20.
In conjunction with NPD team and process
technologist, participate and manage in all product trials to learn the process
and train the team
21.
Ensure the production facility and daily
operational compliance to all relevant legal, technical accreditation and food
legislation, including Health and Safety
22.
To work in a team-based environment where all
managers/employees work together for the good of the business
23.
Via both formal and informal meetings, ensure that
your line managers are kept updated on any opportunities or threats that could affect
the business
24.
Maintain and contribute to a working knowledge of
Absolute Foods policies and regulations
25.
Carry out any relevant tasks and projects as
directed by the Operations Manager or Director of Absolute Taste
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Management Responsibilities (Direct & Indirect):
Team Leaders
Production Operatives
Warehouse Operatives
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Key Attributes:
* You
will need to have hands on knowledge and experience within a
manufacturing/FMCG environment, ideally in the Food industry, in order to
make good robust decisions to resolve issues as they arise
* Prior experience of leading a busy kitchen team
and resource planning in a manufacturing/FMCG environment
* Ability to cook using industrial equipment
* Highly motivated, results orientated and
solution driven
* Able to express and communicate a vision and
set goals for individuals to aspire to
* Knowledge of all relevant food safety legislation (Food
Safety Level 2)
* Excellent written and verbal communication skills
* Understanding of Good Manufacturing Practices
* IT Literate, Excel, Word, Power Point, Outlook
* Flexible working approach could be called upon, out of normal hours, to attend
site and provide support and guidance in the event of problems
* Able to demonstrate leadership, be highly visible to
all employees
* Able motivate and
manage people with varying skill levels and relish the challenge of working in
a growing and demanding manufacturing environment