Butchery Team Leader
CurrentMy role is to lead a team of Trainee & Skilled Butchers and be responsible for all activity within the production area or on a specific line. My role is to encompass the effective, safe and efficient planning, quality control, organisation and management of all resources including labour, materials and machinery.Key accountabilities and responsibilities within the role: • Stock management, stock take & daily validation of goods. Reconciling figures with production planning and action variances where applicable • To ensure specifications and quality standards are met at all times in line with HACCP and other QA procedures • Monitor, communicate and control efficiencies, quality and yields on a daily basis • Analyse, communicate and where possible enhance the teams performance • Appropriate interaction between all relevant departments • The collation, accountability & daily reporting/justification of KPI information • The management of effective / economical use of materials and labour ensuring that these are commensurate with production demands • The welfare, training and development of Employees, including Return to Works, Personal Reviews for existing team members a least once per annum and weekly up to 13 weeks for new recruits • Monitor and act upon machine requirements including planned preventative maintenance and problem solving • Ensuring compliance with all relevant Health and Safety, Environmental and Hygiene legislation and procedures. Lead by example, exhibit safe behaviour and challenge unsafe behaviours • Delegation of job activities to maximise the flexibility and effective utilisation of staff, paying particular attention to high risk categorised operations • Monitor, communicate and where appropriate, intervene to ensure a steady flow of materials are achieved in the area at all times • Effective end of shift communication between departments from both AM and PM shifts.
