ABP UK is a major division of the ABP Food Group with factories in Ireland, UK, and Europe. We are a food business that specializes in the supply and development of award-winning British and Irish beef and lamb products for retail, foodservice, and wholesale.
Role Definition:
In the chill production line area, develop and maintain team performance, meeting production targets, protocols, and procedures. Paying special regard to:
* Quality, cost control, yield, and utilization
* Health, safety & ethics
* Product safety, authenticity, and integrity
* Labelling
* Company, personal & food hygiene rules and legislation
Key Responsibilities:
1. Take full ownership and accountability for the performance of the production line, including output, downtime, staffing, and line efficiency. This includes proactively identifying and addressing any barriers to performance — it’s your line, your people, your responsibility.
2. Produce required products meeting company standards to planned volume and schedule requirements.
3. Make real-time decisions to minimize downtime or disruption to output, including reallocating labour, escalating faults, or adjusting production flow where necessary.
4. Ensure necessary replenishment of materials and schedule adherence.
5. Drive line efficiency and productivity through consistent, correct machine operation and optimal team deployment.
6. Ensure strict adherence to quality, food safety, hygiene, traceability, labelling, and allergen handling protocols.
7. Follow the traceability process and ensure product and labelling integrity at all times.
8. Monitor line performance data daily and take immediate corrective actions if targets are not being met.
9. Lead by example and maintain high standards of discipline, attendance, and conduct.
10. Keep and maintain accurate, relevant production and quality records as required.
11. Provide verbal and written communication to team members, supervisors, and managers to ensure continuity and clarity.
12. Ensure familiarity and compliance with company policies, procedures, and safe systems of work.
13. Be flexible and responsive to meet changing production needs and customer requirements.
14. Support training and development of team members to build a more capable and autonomous workforce.
Personal Specifications:
* Speaking, writing, and understanding basic spoken and written English language (essential for health & safety, traceability, and quality control).
* Basic numeracy skills.
* Quickly, cleanly, and efficiently processing food items in the production line team.
* Working in a chilled environment.
* Flexible, adaptable, and keen to learn.
* Learning and implementing new information quickly.
* Strong team collaborator.
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