General Operative in Colchester

• Contract type & hours: Permanent, Full-time 07.30-15:30
• Role Purpose

To ensure customers are supplied with goods on time, maintain strong relationships with internal and external stakeholders and assist in smooth running of all departments.

This role supports the manufacturing process by operating machinery, monitoring quality, and maintaining hygiene standards to deliver consistent product output and protect brand reputation.

Key Responsibilities

• Operate production machinery and equipment to meet daily output targets while maintaining zero safety incidents.
• Driving of FLT for picking/packing, unloading of lorries.
• Order processing or orders onto ERP system.
• Follow Standard Operating Procedures (SOPs) and food safety protocols (HACCP, allergen control, hygiene) to ensure 100% compliance.
• Conduct quality checks (weight, temperature, visual inspection) at defined intervals; elevate deviations immediately to maintain customer and regulatory standards.
• Maintain accurate production records (batch numbers, downtime, waste) in ERP or manual logs; ensure traceability compliance for audits.
• Perform cleaning and hygiene tasks (CIP, workstation sanitisation) to meet BRC/IFS standards and prevent contamination.
• Support continuous improvement initiatives (reduce waste, improve line efficiency); contribute ideas and implement agreed changes.
• Manage raw material usage to minimise waste and maintain stock integrity; report shortages promptly.
• Adhere to Health & Safety requirements (PPE, manual handling, machine guarding); report hazards and near misses within 24 hours.
• Collaborate with team leaders and QA to resolve production issues quickly; maintain positive communication across shifts.
• Attend and contribute to required meetings (do not remove): daily production huddles, quality briefings, and safety talks.
• Participate in training for food safety, allergen awareness, and machinery operation; maintain 100% training compliance.
• Contribute to DEI, sustainability, and wellbeing initiatives, including waste reduction and safe working practices.
• Experience in food manufacturing or FMCG production environment, delivering consistent output and quality.
• Knowledge of food safety standards (HACCP, allergen control, hygiene) and ability to follow SOPs.
• Skills: attention to detail, teamwork, problem-solving, and ability to work in a fast-paced environment.
• Compliance awareness: Health & Safety, Food Safety Regulations, allergen handling, and hygiene protocols.
• Physical capability: able to stand for long periods, lift moderate weights, and work in chilled or ambient environments.
• Communication: clear verbal skills for reporting issues and following instructions
• Flexibility of shift change (occasionally) to support operation needs
• Familiarity with ERP systems for production reporting.
• Knowledge of BRC audit requirements.
• Basic understanding of continuous improvement tools (5S, Kaizen).
• Food hygiene certification (Level 2 or above).
• Behaviours & Our Core Values
• Integrity and Respect in Action — acts fairly, is honest, and creates an inclusive environment.
• Ownership and Responsibility — takes accountability, learns from feedback, follows through.
• Going Beyond, Every Time — goes the extra mile for colleagues and customers; raises the bar.
• Innovation with Purpose — tests practical ideas, measures impact, scales what works.
• Champions of Change — communicates clearly, brings people with them through change.
• Passionate Pursuit of Success — outcome-focused, balances pace with quality.

Must attend

• team huddles (daily), 1:1 with line manager [monthly], functional ops review [monthly], H&S/Toolbox talks [per rota], H&S Meetings (as required), training/refresher sessions [per schedule).
• May attend (role-dependent): project boards, governance/quality forums, client/regulator meetings.
• Preparation: circulate updates 24h prior; bring data/KPIs; record actions and follow through.
• Work safely and follow training, method statements, SSOW and risk assessments at all times.
• Report hazards, near-misses and incidents immediately; support investigations (incl. RIDDOR where applicable).
• Use, maintain and store PPE correctly; keep work area safe and tidy.
• Complete all mandatory H&S training and refreshers on time.
• Participate in toolbox talks, safety briefings and H&S Committee activity as required.
• Food Safety Requirements
• To carry out all employee obligations with the Food Safety Act 1990 and all other subsequent legislation relating to Food Safety, including full compliance with Zeelandia food safety policies and internal procedures.
• Where necessary, liaise with the Technical Manager/Quality Manager regarding food safety, quality or legality issues and report any issues to the site Technical / Quality Manager.
• Ensure a high level of hygiene standard is consistently achieved and good practices are maintained throughout your area of the business with continuous improvements made, where applicable.
• Support activities to maintain BRC Certification for the site.
• Identify training requirements and implement/organise/ undertake training.
• Report Food Safety incidences immediately.
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