PRODUCTION OPERATIVE

Traditional Cheese Company (TCC) is a privately owned 100% Irish Company specialising in the promotion and distribution of a full range of Irish and Continental cheese. Founded in 1984 and based in Western Industrial Estate, Dublin 12, TCC has a highly motivated management team with a depth of experience in cheese sourcing, evaluation and management with a wide network of contacts throughout the entire dairy industry. Through this network, TCC is continually kept abreast of new cheese developments and business opportunities.
As we are growing our business we are seeking Fresh Cut operatives to work in our high care production department. We currently have temporary full-time positions available.

OPERATIONAL REQUIREMENTS

· Effective communication and working relationships at all levels
· Adherence to company policies including dress code, attitudes and behaviour
· Attend and contribute to training
· To respond positively to any reasonable request from a Manager or Customer
· Promote team working
· Flexibility to cover similar roles in the business as required
Adherence to the Food Safety and Quality Management System
Job Types: Full-time, Fixed term
Contract length: 4 months
Pay: €16.50 per hour

Benefits:

• Company events
• Employee assistance program
• Employee discount
• On-site parking
• Store discount

Education:

• Leaving Certificate (preferred)

Language:

• English (required)

Work Location: In person
Reference ID: FC230509
Expected start date: 15/09/202

· Ensure product is cut to the required standards.
· Maintain the highest standard of primary packaging.
· Ensure product is picked accurately - quantities & weight.
· Adhere to strict HACCP regulations.
· Adhere to the Fresh Cut Policy and procedures at all times.
· Ensure the Fresh Cut cleaning schedule is carried out accurately with attention to detail.
· Adhere to the Fresh Cut dress code.
· Ensure Fresh Cut documentation is completed and kept up to date at all times.
· Ensure all goods are utilised in the correct rotation by applying FIFO (first in first out) to minimise stock obsolescence.
· Ensure correct handling of stock to prevent product damage.
· Adhere to manual handling requirements
· Be aware of temperature control in the relevant areas
· Awareness and adherence to allergen requirements and controls
· To carry out a stocktake as requested and required.
· Notify the Quality Assurance team of any quality issues as they arise.