Hygiene Supervisor Night Shift in Rochdale

This is a Supervisor position for our Night Hygiene Shift, working 37.5 hours per week from 22:00 to 06:00.

We are a food company owned by Danish farmers, supplying high-quality food to customers and consumers all over the world. From butchers to business developers, we are more than 26,000 colleagues.

An amazing 28 days’ holiday plus bank holidays – that’s 36 days holiday a year.

• Enhanced maternity, paternity, adoption and shared parental leave
• Enhanced company sick pay
• Matched company pension scheme
• Heavily discounted meat for all staff through the staff shop
• Well-being programmes, with free optional health care cash plans to cover your everyday healthcare costs and which offer a wide range of digital and virtual wellbeing tools to support both your health and the people you care about
• Free Employee Assistance Programme for all colleagues and their families
• Free tea and coffee on all sites
• Development opportunities for those that would like to progress in a global business

We are looking for individuals with a passion for cleanliness and hygiene, within a brand new state of the art manufacturing facility. Previous experience in a similar role is advantageous.

• To meet all Health and Safety responsibilities as defined in the H&S Policy.
• To promote safe working practices and monitor/record accidents and near-miss incidents.
• Lead the team to ensure an effective operational service to the business.
• To lead from the front and by example, always displaying behaviour consistent with organisational culture.
• Demonstrate motivational leadership in the workplace.
• Role model the behaviour expected by the Company in the workplace and exercise fairness and equity in addressing personal issues of conflict or sensitivity.
• To ensure all resources are available to facilitate continuity of hygiene operation, including but not limited to plant, equipment, cleaning materials, labour, skills & other.
• To minimise production downtime associated with hygiene.
• Promote quality to your team as a key performance measure and ensure quality standards are at best maintained and improved where scope exists.
• To liaise with the production planner and scheduler to ensure that cleaning windows are planned in accordance with operations delivery targets.
• To identify opportunities for improvement/innovation and to develop and implement action plans in conjunction with the Hygiene Manager/Engineering Manager to maximise potential benefits of such opportunities for the business.
• Ensure best practice is adopted and update these to achieve delivery of food safety.
• Manage your team appropriately and in accordance with their principal terms and conditions of employment and procedures outlined within the company handbook.
• To manage HR aspects such as development, absence, motivation, attendance, punctuality, discipline, grievance, etc., fairly and in accordance with laid down procedures.
• To ensure that all Company policies, procedures, and systems are always adhered to.
• To continually manage process changes and identify skills gaps within the team, and undertake appropriate training and development to fill these gaps.
• To continually raise the standard of cleanliness of your prescribed area(s) of control through GMP’s.
• To maintain the company skills matrix system and use this as a motivational tool for skills development and succession planning.
• To ensure that all staff are fully trained in relation to core skills such as induction training, CIC’s, COSHH, CCPs, H&S, KPI’s & others, ensure records are documented and maintained.
• To ensure continuity of skills through structured succession planning.
• To monitor and control overtime working to ensure productivity and health & safety are not compromised.
• To always communicate with your team, to keep them brief and well-informed.
• To maintain visual management systems, such as performance tracking, to boost communication and promote interest.
• Conduct frequent reviews and documented audits on post hygiene, during hygiene and sanitisation standards.
• Utilise ATP swabbing and implement measures to address issues and adverse trends, working in conjunction with the site’s hygiene manager.
• Personally, challenge existing practices and suggest improvement recommendations.
• Introduce improved working practices within own area(s) of responsibility to the Hygiene manager.
• Champion and manage effective change in the workplace.
• Update the site Hygiene manager on the performance of the hygiene function, issues, next steps and manage expectations from a cost perspective.
• Work as a team with other functions to resolve issues and find better ways of working.

• Lead by example regarding Hygiene and Food Safety.
• Be dynamic, assertive, and passionate about Hygiene and Technical/Quality issues.
• Operate cross-functionally and at different organisational levels in a confident manner to deliver a challenging and busy schedule.
• Understand, interpret, and take proactive action on data and information as presented.
• Use problem solving techniques to aid the site team in improving hygiene / quality performance.
• Understand fully the site’s hygiene and food safety requirements.
• Ability to prioritise, organise and control work of self and others effectively.
• Highly developed communication skills (verbal, written, listening, influencing, report writing).
• Self-motivated and proactive approach to work.
• NVQ Level 3 or equivalent.
• Numerical reasoning.
• Verbal reasoning.
• Excellent IT skills.
• Teamwork / Team Player.
• Customer aware.