Team Leader - Operations Nights

Job Title

Topping /Packing Team Leader - Nights

Work Level

Hourly

Reporting to

Production Manager

Location/Division

Longford – Birds Eye Pizza

Department

Operations

Background

Job Purpose

The Longford Pizza site is part of the Nomad Foods Group. The business operates two manufacturing sites in Ireland (Naas and Longford) employing approximately 450 FTEs and producing c. 50k tons of Pizzas annually, predominantly under the Goodfella’s and San Marco brands. BEP also produces own label Pizza for many retailers in both the UK and Ireland.

To integrate with fellow employees to form an effective, diligent and co-operative team in a safe environment.

Responsibilities

To work closely with the production manager to lead their team to achieve KPI’s under the five manufacturing pillars - Safety, Quality, People, Output and Cost.

Accountabilities

All colleagues are expected to be an active team member within their cell and shift teams and to provide support in other cells as requested. Colleagues are expected at all times to work in the best interest of the company by ensuring that while on site they behave in a manner that is aligned with our values and that they adhere to all site policies and procedures.

H\&S – Health, safety and wellbeing is everybody number 1 priority. The Cell Leader should lead by example on what good looks like for Health \& Safety in their cell / shift. H\&S training metrics to be managed and maintained for everyone in cell. H\&S pack and BBS conversations targets to be completed per month. H\&S standards to be maintained at all times and the Cell Leader should report any H\&S concerns to either the H\&S Manager or a Production Manager.

Quality - Each Cell Leader is responsible for ensuring that all product is made to customer specification and food safety risks are minimized/eliminated. Adherence to internal procedures and daily documentation and process checks to be regularly audited and submitted to the Production Manager at the end of each shift. Daily GMP score target to be achieved taking in their area of responsibility. Cleaning schedules are 100% completed. BRC and 5S standards to be maintained every day:

§ Systems – SOP update, training record completion

§ GMP – Daily hygiene and housekeeping,

§ Calibration – Functional checks

§ Fabrication – Closing out of issues with engineers through IW26,

§ Cleaning – Clean as you go, good Housekeeping is essential.

§ HACCP – Completion of records,

§ Traceability – Maintenance of records, document control and archiving.

§ 1st hr start ups should meet target

§ Hourly OEE should meet target

People Metrics - Key People Metrics need to be maintained:

§ To support the Manager in ensuring that cell members have good timekeeping and absence levels.

§ To support the Manager in ensuring that each employee in their cell has a minimum of 11 hours rest between their shifts.

§ A good working knowledge and application of company handbook, policies and procedures

§ Break management of cell.

Training –Cell Leaders are responsible for training in each cell. The Cell Leader must have knowledge of the process and machinery to enable sufficient skill levels to maintain output and keep downtime to a minimum. Training needs to be conducted in a manner that insures employees in the cell have the appropriate skills to perform their jobs. New and updated procedures must be rolled out in a timely fashion and assessments completed where deemed necessary. Training records must be updated to reflect all training conducted. Continuous cross-training of cell members to maximize flexibility and minimize overtime requirements.

Plan Attainment – Output target per hour must be achieved. Plan attainment to be achieved on all production runs. Liaise other departments to ensure no production issues and that materials are in stock and delivered to the line for production.

Manufacturing efficiencies – Cell Leaders need to manage their cell efficiently to ensure targets are met and unnecessary downtime is eliminated through good work practices. Product changeovers (SMED) need to be efficient and quality standards met. All downtime must be logged.

Yield variances – Cell Leaders are responsible for the control of the material usage within the plant and ensuring that product and raw material waste is kept to a minimum. Controls, procedures and processes need to be in place to ensure products specifications are adhered to, while at the same time minimizing yield variances in the plant

Decision making/leadership – Cell Leaders will be required to make decisions on material control, management and development of people in cell, BRC daily standards and productivity / output in order to maximize efficiency. Senior operators are also required to show appropriate leadership to their teams/colleagues in all situations in the workplace. Willingness to take on extra responsibilities on a temporary basis e.g. cover for managers holidays. Engage and support other Cell Leaders to achieve production targets.

Work towards achieving all key company goals and objectives by obtaining daily metrics, key metrics for bakery are:

· Health \& Safety Systems/SUSA

· Daily GMP Scores

· OEE. (Overall equipment effectiveness) to be understood and achieved in line with company expectations.

· Overtime management

· Training/Flexibility

· Timekeeping/Attendance

· Plan Attainment / Output

· Changeover Times/Quality

· Product and Material Waste – yield, throwaway and giveaway

The above role specification is a general overview of the role and other responsibilities maybe assigned. Specific tasks will be assigned by your manager.

Key Interfaces

Internal (to company or team)

· Shift Members

· Production Manager

· Operational support functions – Technical Team / Engineering Team / EHS Dept, HR Dept

External (to company)

· Customer Auditors

Person Specification

Essential / Desirable

Qualifications \& Previous Experience

• Demonstratable process knowledge with examples
• Knowledge of BRC Standards and Customer codes of practice
• Previous team leading experience
• Formal leadership training desirable but not essential.

Knowledge \&

Skills, Competencies

• Health and safety mindset and ability to lead in a safe manner
• Good Interpersonal skills
• Communication skill
• SAP skills
• Ability to work effectively in a team

Job Type: Permanent

Pay: €16.81-€20.59 per hour

Work Location: In person