Hygiene Team Manager in Yorkshire

At Warburtons, family is at the heart of our business. Five generations' worth of expertise that goes into making our bakery products allows us to continue a tradition of baking inherited over the past 150 years. Warburtons is the largest bakery brand in the UK, but that doesn't allow us to rest on our laurels. We are pioneers of the industry and ambitious market leaders, always seeking to challenge ourselves and convention.

Bakery 41 is our newest bakery in Wakefield and will become our 13th site, helping strengthen our UK-wide bakery network. Located just ten miles from Tuscany Park and right by the M62 / M1 junction, it gives us added capacity and flexibility to support customers and consumers every day. At around 190,000 sq ft - similar in size to Tuscany Park - Bakery 41 gives us the space we need today, and the headroom to keep moving forward tomorrow.

The Recipe

• Ensure the smooth and efficient running of the Hygiene department whilst meeting all legal and Company requirements for employee health and safety and food safety to ensure that the bakery meets both internal and external audit compliance (specifically AIB, BRC and HACCP systems and internal cleaning schedules).
• Ensure plant and personnel conform to health and safety legislation, policies and standards, initiating any required action so that the site is healthy and safe and free from accidents.
• Recruit, motivate and develop the hygiene team to ensure they achieve the goals and targets agreed in their role profiles and performance review meetings.
• Develop revenue and capital budgets and manage expenditure to ensure that budget targets are achieved.
• Develop and manage the implementation of a plant maintenance and improvement programme to increase bakery efficiency and meet performance criteria.
• In conjunction with the Centre Food Safety team to manage the implementation and adherence to food safety and hygiene systems at bakery.
• Implement good food safety strategies and complaint reduction strategies.
• Manage the Bakery's BRC/AIB systems and implementation and maintenance of HACCP and legionella systems.
• Ensure that potential hazards are analysed and preventative measures are actioned to reduce the risk of harm to customers.
• Ensure that raw materials and wrapping materials, including bulk deliveries are ordered from approved supplies, received and stored safely and securely until required by production and accounted for by means of accurate weekly stocktaking.
• Ensure that the fabric of the building is maintained to a safe and hygienic standard and to monitor on a regular basis and implement measures as per agreed programme.

Essential Ingredients

• Health & Safety/Food Safety systems and legislation knowledge e.g. Advanced Food Hygiene, COSHH and IOSH Managing Safely able to ensure a safe working environment.
• Ensures teams outputs meet required quality standards/aware of CCPs/acts as gatekeeper for the Company's hygiene standards.
• IT and PC knowledge is able to use widespread functions within relevant software (inc. Office, SAP and Shire).
• Knowledge and experience of bread making process, plant and technology.
• Has a broad working knowledge of HR policies and standards and the law in relation to the employment of people (e.g. recruitment, induction, probation, training and development, appraisal, absence, discipline, grievance, etc.).
• Is articulate/develops effective, long-term relationships with key people/listens to and welcomes ideas from others and asks helpful questions.
• Coaching and mentoring skills, takes responsibility for the training and coaching of others.
• Influencing and negotiating skills, expresses own views with conviction/maintains attention when speaking to groups of people/negotiates successful deals and purchases/develops persuasive arguments/demonstrates flexibility in influencing style.
• Analysing and problem solving skills, is meticulous has a good eye for detail/anticipates problems before they occur and takes steps to deal with them.
• Time and project management skills, prioritises and manages own workload to ensure tasks are delivered as promised/regularly monitors work carried out by others to ensure tasks are delivered to time, quality and other requirements and makes improvements where required.
• Makes timely decisions/takes appropriate actions.