High Risk Production Manager

Job Description

* Managing the High Risk crew, through the High Risk Supervisors, to ensure the daily production plan for Slicing & Joint Line is met.* Ensuring the daily cooking/chilling plan is met* Monitoring and controlling product yield and giveaway. * Ensuring all products are sliced or packed in line with quality standards.* Ensuring all WIP and packed product keeps it traceability within the High Risk area and through the High Risk production processes.* Adopting a clean as you go policy ensuring the area is clean and tidy at all times.* Liaising with despatch and planning teams to ensure customer orders are met in a timely fashion and that product is produced as required.* Monitor and report daily stock levels of product & packaging* Measuring and monitoring of throughputs by area within high risk area* Operating a continuous improvement culture within the area looking to improve yield, throughput and product quality.* To ensure that new staff members are monitored, mentored and sufficiently trained, and feedback provided during probationary period.* Responsible for ensuring all operators are trained on relevant tasks and that a succession plan is in place to cover team absence and holidays.* Responsible for accident reporting and investigating incidents or near misses when they occur.* Monitoring stock rotation or highlighting and product that does not perform satisfactorily to senior team.* Carrying out return to work interviews, accident investigations, disciplinary as required.* Site security / Food Defence do not allow unknown people to enter the production areas, If you suspect anyone of deliberately attempting to inflict damage or contaminate the product you MUST report this immediatelyKarro is a leading producer of bacon, gammon, fresh pork, fresh and frozen sausages, ham and cooked meats. We supply our high quality meat products to retail, foodservice and manufacturing customers across the UK.Karro process circa 50,000 pigs each week for delivery to the UKs major supermarkets and wholesale food supplier markets, all with full supply chain visibility. Our pork is eaten by millions of consumers every year, and is stocked across the country by leadingretailers.Karro Food Group headquarters are located in Malton, North Yorkshire, and employ circa 4,000 people across our national food production locations.* Ensuring that all policies and procedures relating to Health and Safety at TS Bloors are adhered to.* Ensuring that all policies relating to hygiene and food safety at TS Bloors are adhered to.* Conducting yourself in such a way the represents the values and standards at TS Bloors outlined in its Human resource procedures, and reflecting the companys desire for continuous improvement.* Operating within policies relating to the BRC standard & other external standards; being aware and following the CCPs laid out within the site HACCP plan.* Report any unsafe or out of specification raw material or product (at any stage) to the relevant manager - any immediate action necessary to correct it can then be taken.* Good personal hygiene must be adhered to.* Being able to follow a reasonable request.FOOD SAFETY CULTURET.S. Bloor are dedicated to producing the highest quality products for our customers as well as providing a first class personal service from an order being taken right through to delivery. We aim to deliver this safely and consistently with our dedicated skilledteam who continue to develop their product knowledge with ongoing internal training and support from within the business.* Believing - In a brand that since 1904 has developed traditional skills* Leading - By example in customer service, product quality and product development* Obsessed - with product quality, safety and customer satisfaction* Ownership - of our processes, procedure and records meaning consistently exception product all the time* Respect - For our fellow colleagues, customers and business partners at all times* Second to none - In continuously improving our staff training, knowledge and development.