Job Description
The Section Leader is a key frontline managerial role responsible for overseeing a designated section within their area. This leadership position focuses on ensuring efficient operations, meeting Key Performance Indicators (KPIs), and maintaining the highest standards of product quality and food safety. The Section Leader is instrumental in resolving immediate issues, developing the team, handling conflicts, engaging employees, and implementing proactive measures to ensure compliance with food safety regulations.People Management:Supervise and manage section staff, ensuring they are equipped with the necessary skills and knowledge.Conduct performance evaluations, provide feedback, and support staff development.Foster a positive and productive work environment through effective communication and leadership.Health and Safety:Ensure compliance with all health and safety regulations and company policies within the section.Promote a culture of safety by conducting regular safety training and monitoring compliance.Address safety concerns promptly and effectively to prevent accidents and injuries.Assist in the implementation of health and safety initiatives and ensure all section staff are aware of safety protocols.Food Safety and Quality:Enforce food safety protocols to ensure compliance with company policies and regulatory standards.Conduct routine quality checks to ensure all products meet established quality standards.Educate and train section staff on food safety and quality standards to ensure adherence.Key Performance Indicators (KPIs):Monitor and analyze KPIs related to section performance, including production efficiency, quality, and cost.Implement corrective actions based on KPI analysis to ensure continuous improvement and optimal performance.Prepare regular reports for the Production Manager detailing section performance and improvement initiatives.Identify opportunities for process improvements within the section and implement lean manufacturing principles.Participate in continuous improvement projects to enhance productivity, quality, and cost-effectiveness.Qualifications:Minimum of (X) years of experience in a supervisory role within the FMCG sector, preferably in food processing.Strong knowledge of production supervision, food safety, quality control, and lean manufacturing principles.Excellent leadership and team management skills.Proficiency in production management software and MS Office Suite.Strong problem-solving and decision-making abilities.Excellent communication and interpersonal skills.Preferred Qualifications:Experience in seafood processing, particularly salmon.Certification in HACCP (Hazard Analysis Critical Control Point) or similar quality assurance programs. #J-18808-Ljbffr