Butchery Team Leader | Kirkconnel

To assist the Management team in the safe and effective day-to-day running of the Butchery Department, ensuring the team works to existing hourly targets whilst producing to agreed specifications and within expected yields.

Responsibilities

1. Health & Safety – To ensure Company Health & Safety policy and procedure are always adhered to by everyone.
2. Staff Supervision – To motivate the team and maintain working relationships, highlighting any issues to the wider management team.
3. – To lead by example.
4. – To ensure the staffing on the line is optimised to run efficiently.
5. Efficiencies – To maximise production throughput and ensure there is a focus on yield at all times.
6. Hygiene – To encourage a ‘clean as you go’ policy within the department at all times.
7. Wastage – To minimise waste across the department and ensure any waste is recorded and disposed of according to departmental procedures.
8. Quality Control – To ensure any non-conforming product is brought to the attention of the wider management team.
9. – To ensure all food safety and quality standards are met adhering to Company standards.
10. Planning – To ensure the daily plan is followed and to think ahead to highlight any potential issues to the wider management team.
11. Associated Paperwork – To ensure all paperwork is completed correctly including; start-up sheets, batch details, yield, and efficiencies.
12. Interdepartmental – To communicate in a professional manner with other departments such as Goods in, Planning, Technical, and Processing.

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