Job description: Working within our purpose-built food production facility in Middlesbrough, the Process Lead – Kitchen is responsible for the day-to-day leadership and performance of the production kitchen, ensuring that all ingredients and products are prepared safely, efficiently, consistently and to the required company specifications. The role is responsible for leading and developing the kitchen team, coordinating production activities, maintaining high standards of food safety, quality, hygiene and housekeeping, and ensuring production schedules and customer requirements are achieved. The Process Lead – Kitchen will actively monitor and improve the performance of the kitchen process, minimising waste, downtime, errors and disruption while maximising productivity, product quality and team performance. The role requires a hands-on leader who can motivate and coach employees, make effective decisions in a fast-paced production environment, identify and resolve issues, and work collaboratively with Production, Technical, Purchasing, Management and other departments to ensure the smooth running of daily operations. Key Responsibilities: · Lead and manage the day-to-day operation of the production kitchen, ensuring production schedules, customer requirements and business objectives are achieved efficiently and consistently. · Ensure all ingredients and products are prepared accurately, safely and consistently to company specifications, maintaining the required standards of food safety, quality, hygiene and presentation. · Maintain full compliance with food safety, HACCP, allergen, hygiene, health and safety and company procedures, ensuring appropriate controls are consistently followed. · Monitor and manage kitchen performance, including production output, productivity, quality, waste, downtime and adherence to production schedules, taking corrective action where required. · Lead, motivate, coach and develop the kitchen team, ensuring employees are trained, competent and supported to achieve the required standards and performance. · Effectively plan and allocate labour, resources and responsibilities across the kitchen team to maximise productivity and respond to changing production requirements · Ensure ingredients, packaging and other resources are available to meet production requirements, while maintaining effective stock rotation and minimising waste. · Ensure equipment and facilities are operated safely and maintained to the required standard, identifying and escalating faults or maintenance requirements promptly to minimise disruption. · Ensure all required production, quality, food safety, pre-start, process and other operational checks and documentation are completed accurately and within the required timescales. · Maintain effective communication and collaboration with Production, Technical, Purchasing, Engineering, Management and other departments to resolve issues and ensure the smooth running of operations. · Take ownership of operational issues within the kitchen, identifying root causes, implementing corrective actions and escalating significant risks relating to food safety, quality, people or production. · Drive a culture of continuous improvement within the kitchen by identifying opportunities to improve efficiency, reduce waste and downtime, strengthen quality and develop more effective ways of working. Key Tasks: · Plan and organise daily kitchen production, allocating work and resources across the team to meet production schedules and customer requirements. · Lead daily team briefings, communicate priorities and targets, and provide clear direction throughout the shift to ensure the team remains focused and productive. · Complete and oversee pre-start, food safety, quality and process checks, ensuring all required documentation and records are accurate and completed on time. · Supervise the preparation and production of ingredients and products, carrying out regular checks on quality, weights, temperatures, specifications and process controls. · Monitor production performance throughout the shift, identifying and addressing issues relating to output, quality, staffing, equipment, materials or delays. · Monitor ingredient usage, stock levels and waste, ensuring correct storage and stock rotation while taking action to minimise unnecessary product and process waste. · Ensure kitchen equipment, work areas and facilities are operated safely and maintained to the required standards, reporting faults and maintenance requirements promptly. · Maintain high standards of cleanliness, hygiene, housekeeping and organisation throughout the kitchen, ensuring all relevant cleaning and hygiene activities are completed. · Coach and support employees in correct processes, food safety, quality and safe working practices, contributing to training, competency and performance development. · Provide effective shift handovers and communicate production performance, issues and outstanding actions, while identifying and supporting opportunities for continuous improvement within the kitchen. Skills and Behaviours: Personal Drive - reflects the ability to be resilient and to achieve through repeated effort Adaptability - reflects the ability to respond and adapt to changing circumstances Customer Focus - reflects the pursuit of the highest level of customer service Results Focus - reflects the ability to focus self and others on specific business goals Teamwork - reflects the ability to contribute to teams and improve their effectiveness through personal commitment Decision Making - reflects the ability to evaluate, to judge the best course of action and to make decisions at the appropriate speed We Deliver - reflects the ability to plan, organise and deliver Performance Management - reflects the ability to set self and others' performance objectives that directly contribute to the overall business objectives and review these regularly within the ‘My Contribution' performance management system People Development - reflects the ability to improve performance through continuous learning & development of individuals and teams opposing views and to hold firm to own beliefs and values in the face of opposition Working Conditions: · Be responsible for your own safety. · Do not jeopardise the Health and Safety of others. · Correct, or report, unsafe practices or conditions. · Co-operate with the business to maintain a safe working environment. · Make suggestions to improve any aspect of Health and Safety. · Follow Company fire safety and evacuation procedures. · Reduce, reuse – make sure waster streams are binned and separated · Look after our ingredients – keep floor and process waste to a minimum · Tey and reduce the use of packaging material and stop waster wherever possible · Turn off equipment and lights etc. when they are not being used · Help improve our environment – make suggestions · Our products are our most valuable item – make sure they always meet our standards. The consumer expects quality products every time, all the time. · Follow personal hygiene rules they help protect you and our products · Be a quality champion – suggest ways we can improve the quality of our products Work Location: In person TPBN1_UKTJ
Kitchen Process Lead in Stockton-on-Tees employer: On A Roll Sandwich Company Ltd
As a Shift Manager at our company, you will be part of a dynamic and supportive work culture that prioritises employee well-being and professional growth. We offer competitive salaries starting from £38,000, along with opportunities for training and development in a fast-paced environment, ensuring that you can thrive while contributing to the production of high-quality food-to-go products.
Contact Details:
On A Roll Sandwich Company Ltd Recruitment Team
