Butchery Supervisor

Role Details The Butchery Supervisor will be responsible for a team of c. 3-10 people within the department and will support the Head of Butchery and Butchery Production Manager to recruit, train and develop the team. You will ensure all orders are correctly packaged and loaded onto vehicles on a weekly basis, and will have responsibility for ensuring compliance and supporting audits and inspections of the organisation. Some responsibilities of the role include: To assist the Head of Butchery and Butchery Production Manager to recruit, train and develop the team both for new positions and succession planning. Coach, mentor and support the team, provide feedback, review recognition and issues raised. Conduct team briefs, return to work interviews, staff searches, 121’s, induction and absence reviews in line with company policies and procedures. Maintain all butchery-related equipment in a safe and satisfactory condition, adhering to manufacturers’ recommendations and prevailing legislation. Ensure that cleanliness and standards are always maintained within the Butchery, in line with company policies, Safe Systems of Work, Health and Safety, Food Hygiene, HACCP requirements. The Ideal Candidate Essential Criteria I.T Literacy, Numeracy, and a good level of English. Customer Service Focus, Excellent communication, interpersonal, relationship building, and stakeholder management skills. An action-oriented individual, who is solutions-focused, can manage multiple priorities and deliver results on time. Experience working as a Team Leader, Butchery Administrator or in a coaching & supporting role within a fast-paced production environment. Experience leading a production team and managing people. Good communication skills and the ability to manage multiple demands, follow instructions and ask for help where needed. Physically fit and able to walk long distances and lift heavy boxes for 8 hours per day. Desirable Criteria Experience and relevant qualifications in Health and Safety, Food Safety, HACCP procedures. Experience working within a cold-store meat production environment. Experience or knowledge of Health and Safety, Food Safety, HACCP procedures. Experience working to budgets and cost management strategies.

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