Requirements: Certificate or Diploma in production management Minimum of 5 years in a similar position in a meat industry with high volume, short shelf life chilled product Skills: Good written and verbal communication skills; Planning and organisation skills to be able run and monitor the production process; Ability to act decisively and solve staff or equipment-related problems; Capacity to grasp concepts easily; Attention to detail to ensure high levels of quality; Ability to communicate clearly and persuasively with your team, and managers; Ability to work under pressure and motivate others to meet tight deadlines; Ability to work in a logical, systematic manner. Responsibilities: Hands on production role with excellent knowledge of all aspects of meat primals. Day to day supervision of production process, ensuring all KPIs are followed and the highest standards in food manufacturing and safety are observed. Co-ordinate and operate the production line in terms of people, product, and equipment and maintain all associated paperwork. Report all aspects of production to the Factory Manager on a daily basis. Ensure that factory raw material inventory for the carcass chiller is maintained correctly. Responsible for maintaining all yields and improving them where possible. Key involvement in record keeping for production and completion of associated paperwork to ensure that both internal and external quality systems are adhered to. Plan and maintain running costs within budget. Plan, rosters and ensure the relevant people are scheduled to work on a daily basis, taking into account legislative requirements. Maintain constant adherence to all company, customer and legal requirements regarding food safety and quality assurance. Participate in meetings regarding product quality, processes and planning the deboning facility for the following week. Ensure that the highest levels of Service, Quality and Workmanship are maintained at all times. Drive adherence to all HACCP systems and ensure that good manufacturing practices are always applied. Instill a culture of excellent adherence to Health & Safety by all employees through the maintenance of a safe working environment. Ensure department is audit ready at all times. Monitoring of productivity and performance of the department. Monitor and review the performance of staff and organize necessary interventions for improvement. Conducting of the annual appraisal and review process for the Junior Production Manager and Team Leader. Identifying training needs and performing scheduled training on SOPs. Ensure that the agreed hourly rate per carcass is adhered to, and that the line is running effectively. Scheduling of holidays and overtime. Understand Company Quality Policy statement and implement its requirements Ensure that all customer expectations in respect of quality are met and exceeded where possible Monitor packaging waste in the department to ensure minimal waste. Please note only shortlisted candidates will be contacted. If you have not heard from us in 2 weeks, please consider your application unsuccessful.