Production Advanced Team Operative

• To be part of a professional, empowered team committed to providing the customer with the highest quality product in the most cost-effective manner.
• Contribute to making Refresco the name behind great customer branded soft drinks to generate shareholder value.
• Use appraisals and one to one meetings with Supervisor to identify opportunities to train and develop to gain extra skills.
• Plan workload and seek opportunity to complete set personal objectives.
• Participate in Continuous Improvement Teams, contributing ideas and completing tasks to improve the plant and equipment performance, reliability and efficiency.
• Contribute to Company suggestion schemes, following through to completion any accepted suggestions.
• Adopt and maintain working practices learnt on training programmes (i.e. Basic Food Hygiene).
• Conduct on shift training sharing knowledge with new starters and existing employees.

KEY PURPOSE OF THE ROLE

• To be part of a professional, empowered team committed to providing the customer with the highest quality product in the most cost-effective manner.
• Contribute to making Refresco the name behind great customer branded soft drinks to generate shareholder value.
• Use appraisals and one to one meetings with Supervisor to identify opportunities to train and develop to gain extra skills.
• Plan workload and seek opportunity to complete set personal objectives.
• Participate in Continuous Improvement Teams, contributing ideas and completing tasks to improve the plant and equipment performance, reliability and efficiency.
• Contribute to Company suggestion schemes, following through to completion any accepted suggestions.
• Adopt and maintain working practices learnt on training programmes (i.e. Basic Food Hygiene).
• Conduct on shift training sharing knowledge with new starters and existing employees.
• To provide total ingredients

Key Responsibilities Of The Role

• Ensure the processes and operations are carried out effectively and at the appropriate time, maintaining a ‘First time quality’ mind set in all operations.
• To operate equipment within the syrup rooms and store areas using health and safety rules at all times while maintaining targeted output with minimal interruption.
• Follow set production programmes, understanding the importance of running to plan and association between production schedule and product specifications.
• Carry out correct start up and shut down procedures.
• Plan the day-to-day operation of your area to ensure ‘emergency situations do not arise through lack of raw materials. I.e. any ingredients such as sugar deliveries.
• Adhere to product specifications, use Company Quality Systems and take corrective action to safeguard product quality.
• Maintain a safe working environment by adhering to safe working practices, recognising actual and potential hazards and taking the correct effective action to minimise accidents.
• Prioritise responsibilities to ensure housekeeping and hygiene standards are at acceptable levels; sanitising of equipment to include mixing vessels and storage tanks before other duties are carried out.
• Perform all QA checks. I.e. ATP testing, Lab testing and ensure all records and paperwork are completed legibly and accurately (e.g. handover sheets, quality records, maintenance schedules and cleaning records.)
• Carry out daily autonomous maintenance tasks for the specified area, competently and correctly.
• Follow Company procedures for the correct disposal of waste ensuring a ‘clean as you go’ philosophy is adapted to maintain syrup room housekeeping standards in line with a food manufacturing environment.
• Ensure all tools, materials and equipment are returned promptly to their correct locations in a usable condition for the next person.
• Ensure cleaning records are complete and up to date. Bins emptied, cardboard is taken out, empty hazacons / drums removed to outside locations.
• Perform all condition checks on a daily basis
• Perform cycle counts and BBE checks as and when requested
• Ensure all incoming ingredients are handled and moved to correct location within 24 hr period
• All items to be placed in correct location and rotation
• All items labelled with correct batch barcode label upon SAP receipt
• Maintain all housekeeping standards within ingredients storage and handling areas including loading bay area, cold store, phase 4 racking area, chemical bunds
• To maintain high level of service to internal and external customers
• To be thoroughly professional at all time
• To support first time quality as a priority

Headline Skills, Experience & Qualifications, Essential

• Previous mixing/syrup room/manufacturing experience desirable
• Basic Food Hygiene training
• Manual Handling training/awareness
• POET Truck/FLT licence desirable
• Knowledge of food environment and associated procedures/risks
• Sensory Training desirable
• Excellent verbal and written communication skills
• Flexible attitude
• Experience of problem solving
• Calm under pressure
• Team worker
• A good understanding of sap with experience of using the system in a similar environment
• Pc knowledge (excel, word and outlook skills)
• Good understanding of stock control principles
• Good understanding of warehouse and process operations
• Good understanding of quality processes and NCRs
• Knowledge of quality processes relating to the role eg temperature control

Health and Safety

All employees must abide by the company’s Health and Safety policy and comply with the responsibilities for their job as detailed within the policy. All employees must take reasonable care for the health and safety of themselves and anyone else that may be affected by their acts or omissions and co‑operate with their employer or anyone else in the performance of their statutory duties. All employees shall not intentionally or recklessly interfere with or misuse anything provided in the interests of health, safety or welfare.

Environmental

All employees will be asked to help the company in respect to it’s environmental objectives and targets, they must be mindful of company’s environmental policy, environmental permit that the site operates under and the sites’ environmental management system that details how each site conducts its operating practices and the roles and responsibilities through the organisation to ensure the environmental policy is sustained.

Food Safety, Legality and Quality of Refresco products

All employees must follow and abide by the company’s policies and operating practices regarding food safety, quality and legality as detailed within the individual sites HACCP/SPEQ plan. All employees must adhere to the Company GMP policy at all times. It is the employee’s responsibility to alert their Supervisor of any issues that could affect the product in relation to food safety, quality & legality.