This job description provides a comprehensive overview of the Harvesting Supervisor role, including responsibilities, duties, and expectations. However, it can be improved in terms of formatting and clarity.
Revisions include:
1. Using consistent HTML tags for headings and lists to enhance readability.
2. Removing redundant or overly detailed information that may not be necessary for an initial job post (e.g., detailed food safety team involvement, repetitive safety standards).
3. Ensuring the content is focused on core responsibilities and minimum requirements.
Here is the refined version:
Overview
Growing / Harvesting
Overall Purpose of The Role:
Assist the Harvesting Manager in managing the harvesting department by ensuring efficient harvesting of mushroom crops, planning and organizing the houses, and overseeing training, health & safety, and food safety protocols.
Duties:
1. Ensure picking quality and quantity meet targets per hour per picker.
2. Train, coach, and mentor staff and supervisors to achieve desired pick rates.
3. Develop staffing plans for growing rooms and coordinate with agencies as needed.
4. Make staffing and recruitment decisions.
5. Assess crop conditions daily and adjust staffing and plans accordingly.
6. Ensure proper grazing picking to maximize yield and quality.
7. Maintain high product standards, focusing on weights, sizing, stem length, and packaging.
8. Participate in daily planning meetings for staffing, yields, and work schedules.
9. Coordinate picking to fulfill customer orders and sales requirements.
10. Ensure new workers follow safety procedures and training schedules.
11. Promote teamwork to meet daily picking targets.
12. Liaise with team leaders and managers regarding issues with yields, machinery, or personnel.
13. Record daily picker data for payroll processing.
14. Monitor and evaluate picking performance, addressing underperformance as necessary.
15. Work safely and report safety concerns immediately.
16. Identify and resolve issues affecting performance or safety promptly.
17. Implement industry best practices and adopt new technologies where applicable.
18. Ensure compliance with food safety legislation, company policies, and GMP standards.
19. Participate in food safety and hygiene initiatives, including HACCP, TACCP, and VACCP teams.
20. Minimize waste and contribute to continuous improvement.
21. Maintain a safe, hygienic work environment in compliance with health and safety legislation.
22. Collaborate with senior management as needed.
23. Pursue personal development through training and experience.
24. Perform additional duties as required, with a flexible approach to working hours.
This version maintains the original responsibilities but presents them in a clearer, more structured format suitable for a professional job posting.
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