JOB OBJECTIVE

As a General Operative you are responsible for the efficient day to day operation of your assigned production line(s)/area(s).

You are required to carry out your work in a way that ensures your own safety and that your colleagues and visitors including ensuring your work area is left clean, tidy and clear.

Your top priorities in your day-to-day work is to ensure the production of high quality, safe and traceable product and to ensure the consistent throughput and efficient production on your line(s)/area(s) in accordance with the direction of your direct supervisor/manager.

Your role will also involve working with your supervisor/manager to identify opportunities to drive continuous improvement to maximise production efficiencies, reduce waste, and lower cost.

Duties and Responsibilites

Health & Safety

• Ensure your colleagues and any visitors in your area are safe.
• Ensure you follow all Health & Safety policies and procedures.
• Report any near misses and accidents in line with company policies to your manager or H&S department.
• Always treat your colleagues with dignity and respect.

Quality

• Ensure products are produced to the correct quality standards and specification.
• Follow all quality related policies and procedures to ensure high standards are applied.
• Wear PPE correctly and in accordance with PPE requirements in each area.
• Ensure thorough hand washing and hand drying.
• Promptly escalate any quality issues that become known to you.
• Ensure your area is safe, clean and tidy.

General

• Ensure your line equipment (butchery, packing, weighing & labelling) is correctly set up.
• Ensure your daily line production plan is followed as directed by your supervisor/manager.
• Promptly report any problems with your daily line production plan along with reasons for any variances in actual versus planned orders or scheduled sequence (e.g. equipment downtime, meat availability etc).
• Minimise the waste of time, meat, packaging and ingredients.
• Promptly report any issues or faults with your production line.
• Correct any line equipment issues if you are safely able to do so.
• Help test any new systems or equipment on your line(s).
• Ensure your production line(s) are left tidy and free from any meat build up and debris in preparation for the next shift, or the cleaning team.
• Ensure you are punctual and arrive at work in a fit state.
• Ensure you work in accordance with the Organisation of Working Time Act. 1997 which requires you to take sufficient breaks and not work more than an average of 48 hours per week.
• Attend all training and workshops as required by the business to ensure you are continuously developing in your role and ensure best practice.
• Ensure that you live the culture and values of Manor Farm and Scandi Group.

REQUIREMENTS

• Experience within a food manufacturing environment
• Good standard of English.
• Food Safety and Hygiene Certificate
• HACCP (Hazard Analysis and Critical Control Points) Certification

Competencies

• Team Player
• Highly motivated and enthusiastic
• Willing to learn the information that is involved in the job
• Ability to take instruction but also ability to work on own initiative
• Excellent communication skills

Skills

• Planning & organisational skills.
• Problem solving skills.
• Clear verbal and written communication skills.
• Good numeracy skills.
• Computer literate.