Kitchen Production Supervisor

Summary of the Role

Carnbrooke is a family-owned business, working from our facility in Lisburn operating a 2500 sq. ft Butchery & Food Hall and Food Service supplier to over 250 hotels and restaurants across NI. Due to continued expansion and the opening of our second butchery food hall, we are now in the position to advertise for a talented and enthusiastic.

You will be responsible in assisting in the direction on the day-to-day operations of the kitchen area, including working to production plans and scheduling.  You will have accountability for following food production processes, assisting the Production Manager in controlling food, labour and associated costs to drive sales and profitability. You will have an understanding of HACCP and you will be responsible for supervision and motivation of the Team to provide outstanding quality and service to Carnbrooke customers.

Main Duties

• Work to daily, weekly and monthly production plans, in conjunction with production manager, in line with sales.
• Ensuring appropriate plans are in place and implemented to deliver peak production activity requirements.
• Ensure that all fresh produce is used in the correct date sequence and production schedules planned accordingly.
• Supervise and work with other kitchen team members in the preparation, production and presentation of food to ensure agreed standards are achieved
• Work to waste, shrinkage & stock loss in the department
• Develop good working relationships with key
• Maintain a safe food environment within your department, complying with health and safety regulations, internal & external audit requirements.
• Assist Production Manager and QA in review and update of any Quality/ Operating procedures and standards
• Ensure all nutritional & labelling information is provided on all products produced in the kitchen with the help and support of the quality control team
• Oversee performance of Team members
• Communicate effectively with your Team
• Maintain focus on workplace safety, ensuring all activities are carried out in accordance with safe working procedures, control measures identified via risk assessment and COSHH assessment, etc

Person Specification

The Person must have:

Essential:

• 1 years + relevant experience in leading or supervising a team in a fast-paced environment
• Level 2 Food Hygiene Certificate or willing to work towards
• Knowledge of Hygiene, Health & Safety and Quality procedures
• Competent in use of Microsoft Word & Excel
• Excellent attention to detail with a focus on consistent quality of food production and presentation
• A courteous and helpful manner, with an enthusiasm for customer service
• Good communication skills
• Ability to show initiative and demonstrate problem solving skills
• Demonstrate ability to lead and motivate a team

Benefits:

• 20 % Employee discount
• Free on-site parking

Schedule:

• 8 hour shift
• Regular Weekend Work

Job Type: Full Time, Permanent