Key Responsibilities 1. Production & Operations Management

• Plan, organize, and supervise daily production activities (processing, smoking, slicing, packing, and labeling).
• Ensure production schedules are met while minimizing waste and downtime.
• Monitor production yields, losses, and efficiencies, and implement corrective actions where needed.
• Coordinate closely with procurement and inventory to ensure raw materials and packaging are available.

2. Staff Management & Supervision

• Manage, supervise, and motivate factory floor employees, including line supervisors and operators.
• Allocate staff effectively across shifts and production lines.
• Train new employees and ensure ongoing skills development for existing staff.
• Enforce factory rules, hygiene standards, attendance, and disciplinary procedures.
• Conduct performance evaluations and provide regular feedback.

3. Quality Control & Product Standards

• Ensure all products meet company quality standards, specifications, and customer requirements.
• Oversee in-process quality checks and final product inspections.
• Work closely with Quality Assurance to investigate and resolve quality issues or customer complaints.
• Ensure correct product handling, traceability, labeling, and shelf-life management.

4. Food Safety & Regulatory Compliance

• Ensure full compliance with food safety regulations, including HACCP, GMP, and local authority requirements.
• Enforce strict hygiene, sanitation, and personal protective equipment (PPE) standards.
• Ensure cleaning schedules, temperature controls, and documentation are correctly followed and recorded.
• Support audits and inspections by regulatory authorities and certification bodies.

5. Dispatch, Logistics & Inventory Control

• Oversee order preparation, packing accuracy, and timely dispatch of finished goods.
• Coordinate with sales, administration, and logistics teams to ensure on-time delivery.
• Monitor finished goods inventory, FIFO/FEFO practices, and cold chain integrity.
• Ensure accurate production, dispatch, and stock records are maintained.

6. Equipment & Facility Management

• Ensure proper use, basic maintenance, and cleanliness of production equipment.
• Report equipment malfunctions and coordinate repairs with maintenance providers.
• Ensure the factory floor is organized, safe, and compliant with health and safety standards.

7. Cost Control & Continuous Improvement

• Monitor labor efficiency, raw material usage, and production costs.
• Identify opportunities to improve processes, reduce waste, and increase productivity.
• Participate in the development and implementation of Standard Operating Procedures (SOPs).

Qualifications & Experience

• Degree or diploma in Food Technology, Food Science, Industrial Engineering, Operations Management, or a related field preferred.
• Minimum 3–5 years of experience in food manufacturing or processing environments, preferably in seafood, meat, or chilled food production.
• Proven experience managing factory floor teams and supervising skilled operators.
• Direct hands-on salmon processing skills are not required; however, the ability to understand, evaluate, and oversee proper fish handling, processing techniques, yields, and efficiencies is essential.
• Strong understanding of food safety systems (HACCP, GMP) and production best practices.

Skills & Competencies

• Strong leadership and people management skills.
• Excellent organizational and problem-solving abilities.
• High attention to detail and commitment to quality.
• Ability to work under pressure and meet production deadlines.
• Good communication skills with both factory staff and management.
• Basic computer skills for production reporting and documentation.

Working Conditions

• Based primarily on the factory floor in cold and refrigerated environments.
• May require early starts, shift work, weekends, or extended hours during peak production periods.

Performance Indicators

• Production efficiency and adherence to schedules.
• Product quality and reduction in defects or complaints.
• Compliance with food safety and audit outcomes.
• Staff performance, attendance, and turnover.
• Accuracy and timeliness of dispatch and production records.

This job description may be amended as operational needs evolve.