KEY RESPONSIBILITIES: Food production: Working in the kitchen to make our delicious Dips and Olives.
Work with Ops Manager to forecast what products need to be made, when, and in what quantities.
Manage day-to-day operations in the kitchen, including scheduling production and managing staff to ensure efficiency.
Compliance: Ensure that production batches are correctly noted down and that BB stickers record the accurate information (i.e.
BB date and batch number).
Regular (daily, weekly, monthly) monitoring and recording of key controls as required.
Product Quality Control: Monitoring finished products to ensure they meet the requisite standards expected by our customers and comply with our Food Control Plan.
Responsible for supervising all staff working in the kitchen and ensuring that all staff are trained.
Keep a record of training received and next steps, assisting with the development of appropriate training materials and programs.
Cleaning & Maintenance: Ensure that the kitchen is always kept in a clean and hygienic state.
Allocate cleaning tasks to staff and ensure weekly and monthly cleaning tasks are completed.
Maintain all equipment and kitchen premises to a high standard.
Order Processing & Distribution: Assist with processing orders as they come in, including packing orders, invoicing, stock management, and preparing them for dispatch.
Warehouse Management: Assist with stocktakes, receiving goods inwards, monitoring stock levels, and assisting with stock ordering.
Maintain a tidy warehouse.
Reporting: Provide regular reporting on Operations as required.
Health and Safety: Ensure that operations (particularly in the kitchen area) are carried out in a healthy and safe manner.
Able to respond to any incidents and ensure that any incidents are correctly recorded and reviewed.
Process Improvement: Provide suggestions on process improvement and assist in implementing agreed activities.
Professional Experience: Admin and Production experience ideally within a Food Manufacturing and/or Processing environment.
Desirable: Knowledge of the food manufacturing sector.
Experience of food safety requirements in a commercial premises.
Professional Skills: Computer literate.
Ability to learn new systems and applications.
Ability to work in a small team to proactively achieve high output and levels of excellence.
Ability to plan and organize own schedule to ensure workload is achieved in a timely manner.
EXPECTED HOURS OF WORK: Monday to Friday, 7.30am to 3pm (this is our current best estimate of hours – these are likely to vary from week to week).
Some flexibility in the scheduling of hours will be possible to accommodate other commitments.
Permanent, almost Full-time (25-35 hrs per week).
#J-18808-Ljbffr
