Kitchen Supervisor

at  The Menu Partners

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

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

MANAGEMENT RESPONSIBILITIES (DIRECT & INDIRECT):

Team Leaders
Production Operatives
Warehouse Operatives