Slaughter Hall Manager

Kepak is a global food company serving international retailers and food service household names with prime cuts of meat, on-trend food concepts and ready-for-market convenience foods. Kepak in Bodmin is a beef processing facility offering beef products ranging from retail-ready cuts for butchers' counters to branded packaged meat. Role purpose: to manage the Slaughter Hall department and its employees while monitoring company quality and safety standards, ensuring livestock are slaughtered in accordance with all hygiene and welfare legislation, meeting customer specifications and maximising efficiency.

Responsibilities

Day to day running of the slaughter hall; Ensure the slaughter hall is clean and maintained to a high standard; Ensure employees receive all relevant training and all training is up to date; Ensure Health and Safety requirements are always met; Employ and manage staff in accordance with company procedures; Manage the slaughter hall budget and support the finance manager with forecasting; Develop and build teams; Establish and maintain interpersonal relationships; Manage own time and the time of others; Monitor animal welfare; Monitor the maintenance and equipment of the slaughter hall; Monitor waste and keep cost to a minimum; Implement, communicate and improve the business KPIs; Ensure employees work to current hygiene regulations; Produce reports, e.g. kill figures, and send to the relevant people; Organise staff to fill all positions on the line based on ability and experience; Ensure all livestock are dressed to the correct specification; Ensure SRM is removed and disposed of under current regulations; Ensure any other waste material is disposed of in accordance with current legislation; Monitor staff absence and follow the absence procedure; Monitor staff holidays and working hours; Carry out a pre-start up hygiene check and action any faults found; Ensure machinery is checked and working before start of kill; Monitor cleaning standards throughout the day; Adhere to health and safety policies and procedures; Coach and develop others; Report any risks or evidence of unsafe or out-of-specification product, equipment, packaging or raw materials to a designated manager; Resolve conflicts and negotiate with others, handling complaints and grievances

Requirements

Commitment to Company Values (Passion for food, Ambition, Responsibility and Teamwork); Passion for food at the forefront of day-to-day performance; Ambition to develop self to achieve personal and business goals; Teamwork across all levels, departments and teams, willing to go the extra mile; Slaughtering Licence; HACCP; External Animal Welfare training by a recognised body; People management skills and management experience within the meat industry; Intermediate Hygiene Certificate; Working knowledge of hygiene procedures and SRM regulations; Experience of by-products and waste management; Understanding of 5th Quarter margins; Health and Safety knowledge; Good communication skills; Fluent English, communicating well in written and oral form with multinationals at all levels; Flexibility to meet daily production targets; Consistent approach and strong work ethic; Able to work under own initiative and as part of a team; Adaptable to change and production demands

Benefits

Subsidised canteen serving multiple hot food options for breakfast and lunch; 31 days annual leave per year (after probation); Employee discount platform (WrkIt) with significant discounts and cashback; Hamper at Christmas for all employees; Company pension; Refer a Friend Scheme (up to £500 for successful referrals); GroceryAid Employee Assistance Program; Long Service Awards; Bike to Work Scheme (salary sacrifice)