Food Production Operative
PRIMARY PURPOSE OF THE ROLE
To ensure that systems and procedures are followed to guarantee a hygienic and food safe production environment using safe systems of work to carry out the role correctly, safely and in a time bound manner. Focusing on producing a quality product and right first time whilst ensuring rules are followed and that H&S is always adhered to .
KEY AREAS OF RESPONSIBILITY AND STANDARDS OF PERFORMANCE
1) To ensure all safe systems of work once trained are adhered to within ITS. To follow golden rules (H&S) always. To carry out clean as you go & GMP.
2) To understand customer codes of practice, specific certification requirements e.g. Organic, RSPO, GMP, Industry best practice and BRC requirements. Ensure all the company policies and procedures are complied with. To have an understanding of traceability and ensure all paperwork used is correct and signed for.
3) Together with the Operations Supervisor ensure the department KPI’s are met, To monitor & improve yields to reduce wastage. To challenge the status quo and suggest area’s for improvement.
4) To establish good co-operative internal relationships with relevant departments/colleagues, keeping them informed of potential issues which may affect product safety or customer requirements.
5) Through the PDR process become fully trained in all areas of the department, this will include some cross training between departments in order to meet customer requirements and business needs. To be motivated to achieve your role within the allocated department. In the absence of the Operations Supervisor, confer decision making if required in the first instance with the Head of Site, Operations & Purchasing thereafter with the QC Manager.
SCOPE
1) Food safety and quality manual compliance.
2) Proven continuous improvements of KPI’s and eradication of repetitive failures.
PERSON SPECIFICATION
1) Communication skills – for confident and professional liaison with internal and external customers.
2) Determination to see a task through to the end and challenge barriers.
3) Whilst supervised be self-motivated and responsible for time management to ensure all duties are completed.
4) A user’s knowledge of standard software systems.
5) Level 2 food safety and HACCP, COSHH training.
6) Displays self-control and ability to work under pressure and make confident decisions.
KEY COMPETENCY AREAS
Time management, organising the day to complete tasks.
Managing for results to ensure consistency of compliance to procedures.
Customer focus internal to provide an excellent service and external to understand and anticipate their needs and requirements achieved through site visits for department.
Teamwork with NPD & Technical to use the strengths and knowledge of all parties to bring about sustainable change.
Problem solving, using innovative ideas to achieve sustainable results.
KEY VALUES
Compliance to standards, Passion for continuous improvement and right first time, always adhere to company policies. Can do approach to all challenges.
Job Types: Full-time, Permanent
Salary: From £27,000.00 per year
Benefits:
- Company pension
- Cycle to work scheme
- On-site parking
- Private dental insurance
- Private medical insurance
Schedule:
- Day shift
- Monday to Friday
Supplemental pay types:
Strictly No Recruiters