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. We offer beef products ranging from retail ready cuts for butchers’ counters to branded packaged meat, all as part of our service; raised on open pastures, sourced from local farmers and hand-selected by our master butchers, we produce beef products with integrity and unmatched quality assurance. We are looking for a Slaughter Hall Manager to join the team! Role Purpose To Manage the Slaughter Hall department and its employees while monitoring company quality and safety standards in the product, people, equipment and environment of direct responsibility. To ensure that livestock are slaughtered in accordance with all hygiene and welfare legislation. Meeting customer specifications and maximising efficiency. Responsible for the co-ordination of the department activities to produce products to agreed quantities and deadlines in a clean and hygienic environment, ensuring food safety, authenticity, legality and quality. Requirements Role Requirements 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 Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members. Establishing and Maintaining Interpersonal Relationships — developing constructive and cooperative working relationships with others Time Management — managing one's 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 To implement, communicate and improve the business KPI’s 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 that 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 To monitor staff absence and follow the absence procedure. To monitor staff holidays and working hours Do 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 Adhering to health and safety policies and procedures Coaching and Developing Others — identifying the developmental needs of others and coaching, mentoring, or otherwise…