Hours: 22:00 - 06:30 (Sunday - Thursday), flexible for all shifts.
Job Purpose
The Production Manager is responsible for leading, managing, and optimising daily manufacturing operations across the site, ensuring all production targets are met safely, efficiently, and to strict quality and food safety standards. The role demands comprehensive operational management of both the Low-Risk (raw preparation, butchery, formulation) and High-Risk (cooking, cooling, high-care packaging) areas of the facility. The successful candidate will drive a high-performance culture focused on continuous improvement, labour efficiency, and strict cross-contamination segregation to protect product integrity.
* Operational Execution: Lead and coordinate daily manufacturing activities across all shifts to ensure the production schedule is achieved on time and in full (OTIF).
* Performance & OEE: Drive line efficiencies, monitor Overall Equipment Effectiveness (OEE), and implement Lean manufacturing tools to optimise throughput.
* Yield & Cost Control: Monitor and manage product yields, minimise product giveaway, and aggressively control raw material, packaging, and labour waste budgets.
* Area Segregation: Enforce absolute adherence to factory flow and segregation policies between Low-Risk and High-Risk zones to eliminate cross-contamination risks.
* Audit Readiness: Maintain both production areas in a continuous state of compliance and readiness for BRCGS, retail customer, and statutory/regulatory audits.
* People Leadership: Lead, coach, and develop Production Supervisors and Line Leaders, managing resource planning, cross‐training matrices, and performance management.
Qualifications
* Essential: Food Safety Level 3 or 4 certification.
* Essential: HACCP Level 3 or 4 certification.
* Desirable: Formal leadership or management qualification (e.g., ILM Level 5 or equivalent).
* Desirable: IOSH or NEBOSH general certificate in Occupational Health & Safety.
Experience
* Minimum of 3–5 years of production management or high‐level supervisory experience within a food manufacturing environment.
* Proven track record of managing operations within a dedicated high‐risk/high‐care chilled food facility (preferably cooked meat products).
* Demonstrated experience managing, developing, and motivating large, multi‐shifted production teams.
* Successful experience delivering operational KPIs, including OEE, waste reduction, and labour variance targets.
Knowledge
* Comprehensive knowledge of high‐risk / low‐risk barrier controls, factory segregation protocols, and microbiological risk management (e.g., Listeria controls).
* Strong understanding of food manufacturing regulatory frameworks, BRCGS Global Standards, and major UK retailer codes of practice.
* Deep knowledge of HACCP principles, critical control points, and validation procedures for cooked and chilled foods.
* Solid understanding of Lean manufacturing principles (Root Cause Analysis).
Skills
* Leadership: Strong, visible leadership style with the ability to inspire, hold teams accountable, and drive a positive workplace culture.
* Communication: Excellent interpersonal skills with the ability to communicate clearly across all levels, from shop‐floor operatives to senior directors.
* Problem‐Solving: Strong analytical and root‐cause problem‐solving abilities to resolve operational and technical bottlenecks rapidly.
* Commercial Acumen: Ability to understand operational numbers, manage labour budgets, and interpret yield and variance data to maximise profitability.
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