Key Operator - Kitchens

Overview:

The High Care Kitchen department decants cooked fills from the low risk kitchen to directly supply the meals and sweets department. Produce, vegetables and fillings are blast chilled to CCP temperatures and held in the chiller for meals use and transport to the Pie Site.

Vegetables are minced from chilled cooked and frozen varieties are mixed together with dry/wet seasoning using a tumbler machine. Fresh mashed potato is cooked within the department for direct use to the meals department and ranges of soups and sauces is prepared also.

To organise and aid your team to supply mashed potato, cooked fills and vegetables to 3 production areas; meals, sweets and the pie department. This must be done with the products being fit for use and on time to aid production plans and targets with minimal downtime and cost of devaluation of goods.

The post holder will work with the operators to follow the machine plans set by the kitchen TL. Hourly targets are set to the tumbler, Stephan and mash stations and these targets must be met to achieve production to the supply areas. These hourly targets have been historically set and is the one of the KPIs within the kitchen area i.e. 6 mixes per hour for any mixed vegetable, 600kg of minced soft diet vegetable can be made per hour on the Stephan machine.

This position is 40 hours per week on an alternating shift pattern: 06.00 - 14.00 / 14.00 - 22.00.

To fully apply for this role, please go directly to our careers site: ********************************* Your application may not be received if you have not applied through the careers site.

Key Responsibilities:

To be able to carry out all the tasks in the area.

- To organise the operators to ensure that they are fully employed at all times, wearing suitable PPE for the role carried out.
- Work alongside the operators when needed.
- Achieve KPI targets set by kitchen TL i.e. mixes tumbled per hour.
- Inform TL and relative individuals if there are any problems with supply as quickly as possible to aid production plans.
- To ensure all operatives and temporary staff are adhering to procedures in place and Job instructions i.e. pump cleaning, scanning of material.
- To ensure that every product in chilled storage is labelled, covered to reduce foreign bodies and maintain highest standard of produce made.
- Ensure that all stock is used in the correct order (FIFO) chilled items especially.
- Undertake stocktakes of chilled and frozen material, liaise with TL to reduce waste, reduce from plan.
- To liaise with the meals team leaders regularly and report progress to the kitchen TL and chefs. Example - line performance against planned time.
- Coping of the plans at end of night for tumbler mincing and cooking area ready for next shifts production.
- Ensure all produce sent to production areas has correct weights and traceability documentation assigned to it i.e. QAF95 paperwork for cooked fills and traceability tickets for chilled/frozen storage.
- Area must only have work in progress produce on shop floor at any time. All products must be put into designated area to control temperatures, CCPs and reduce micro bacterial growth.
- Competently able to use computers and SAP transactions within the system in place i.e. order raw material directly from warehousing checking of stock within area.
- Support TL in planning of the area, checking of day and week in advance plan to ensure KPIs are reached. I.e. workload against planned labour.
- Train staff as required i.e. toolbox talks, 'on job' training of new starters.
- Ensure all quality control paperwork is filled in by yourself and operators correctly. i.e QAF95 cooking traceability records.

Qualifications and Personal Qualities:

Essential:

- GCSEs in English and Mathematics at grade C or equivalent qualification
- NVQ Level 2 qualification
- Level 3 in Food Hygiene
- Cleaning in food premises
- Sustainable Safety/Leadership
- Management and qualifications