Vacancy details

Merthyr Tydfil, Wales

This vacancy is now closed

Description

Job Purpose: Responsible for all Boning Hall Operatives ensuring consistency and compliance to boning, butchering, trimming and finishing requirements for red meat for sale and consumption, in accordance with client specifications and Company SOP’s.  Responsible for the co-ordination of the department activities to produce safe, quality products to agreed quantities and deadlines in a clean and hygienic environment. 

 

Key Responsibilities 

  • People

     

    1

    Effective recruitment of staff to the line

    2

    Effective onboarding of staff to the department - orientation, introductions, buddy, etc.

    3

    Induction Training and SOP training effectively completely

    4

    Build skills to provide flexibility within the team to cover each others' roles

    5

    Set targets and enagage staff in achieving them

    6

    Provide visual management to keep the team aware of performance against targets

    7

    Manage performance of individual members of the team against clear standards

    8

    Manage skills development and career aspirations  of individual members of the team

       

    Operational

    1

    Managing the production plan to achieve it in the most effective way

    2

    Managing all external influences on line performance

    3

    Organise pre-shift preparation time to ensure the most effective first hour performance

    4

    Driving improvements in line efficiency

    5

    Driving improvements in line yield performance

    6

    Identify and reduce all elements of waste on the line

    7

    Manage staff to make most effective use of their time during a breakdown or product changeover

       

    Technical

     

    1

    Drive product consistency

    2

    Manage product adherence to agreed customer standards

    3

    Monitor feedstock consistency and adherence to standard and the impact of any inconsistency on line performance

    4

    Eliminate foreign body complaints

    5

    Use customer complaint data to enhance performance

    6

    Ensure all members of the team adhere strictly to hygiene standards

       

    Health and Safety

    1

    Ensure all staff are fully trained in the safety elements of their roles

    2

    Have a full set of risk assessments for the line

    3

    Engineer out risk from roles

    4

    Use team and staff from other areas to identify hazards on and around the line

    5

    Ensure all required PPE is worn / used

    6

    Review accidents to eliminate any repetition and reduce risk

     

Skills/ Experience 

  • Exceptional competence and significant experience in pace line butchery essential
  • Meticulous attention to detail essential
  • Extensive understanding of Company’s SOP’s and customer specifications
  • People managementand influencing skills essential  
  • Previous experience working in a high-volume meat processing factory essential
  • Able to work in chilled environment
  • Manual handling ability and awareness
  • Fluent English,ability to communicate well in written and oral form with multi-nationals on all levels essential 
  • Flexibility to meet daily production targets 
  • Consistent approach and strong work ethic 
  • Able to work under own initiative and as part of a team 
  • Adaptable to change and production demands 
  • Problem solving skills, lateral thinker
  • Computer literate, particularlyin Microsoft Office packages, such as Excel 
  • Passion for food