Job Description

Location

Haverhill, Suffolk

Company

Sofina Foods

Hours of Work

Full-time

The Ideal Candidate

• Ability to work in a busy factory environment as part of a high functioning team.
• Understanding and knowledge of GMP, HACCP, hygiene and health and safety standards.
• Attention to detail and due diligence in completing paper work required.
• Willing to learn from experiences, to work in a productive and professional way with other departments and staff.
• Displays a sense of pride, passion and accountability

Company Information

Sofina Foods isn't just a food company - It’s a place to build your future.

With a team of over 13,000 people across 40 sites in Canada and Europe, we're passionate about delivering quality meats and seafood products to consumers around the world.
Join a company where innovation, sustainability, and customer satisfaction drive everything we do. At Sofina, you’ll grow your skills, make a real impact, and work with responsibly sourced products from more than 50 protein sources across five continents.

Our vision is bold: to be the most successful food company in the world. If you’re looking for a rewarding career in the food industry, there’s a place for you at Sofina Foods.

Country Code

GB

Why Sofina Foods?

• Competitive hourly rates
• Paid breaks
• Access to our Online Benefits Hub
• Life insurance & company pension
• Health & wellbeing programme
• Canteen facilities
• On-site parking
• Referral programme
• A culture where commitment, teamwork, and high standards are valued and rewarded

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INDP

Schedule

Monday to Friday, 8 Hour Shift

Salary

£16.07 per hour

Equal Opportunities

Sofina Foods is proud to be an equal opportunities employer. We’re committed to building a diverse and inclusive workplace where everyone feels valued and respected.
We welcome applications from people of all backgrounds and experiences – regardless of age, disability, gender identity, marriage or civil partnership status, pregnancy or maternity, race, religion or belief, sex, or sexual orientation.

Your Key Responsibilities

• Complete role and tasks required in line with all risk assessments and company procedures.
• Work in a safe manner, without risk to self or others by observing all health & safety rules, procedures and COSHH regulations, ensuring individual PPE is worn as stipulated for each task.
• Responsible for handling food products, maintaining high personal hygiene standards and observing all company hygiene, quality and housekeeping rules, as laid out in company induction.
• Complete and take accountability for checks and tasks including CCPs as per current UK regulations.
• Ensure all Paperwork is filled in accurately, for all relevant tasks carried out for the previous 24hrs of operation.
• Ensure batch yield reports are ran throughout the shift to spot the issues and resolve before end of the shift or escalate to relevant people (MW,ML,TT)
• Ensure hourly/daily targets are always achieved, escalate if not
• Ensure line servicing being done in timely manner and meat brought to the lines at the right temperatures, organise service cover , cover yourself if no other options
• Always Look for improvements (labour reduction, quicker ways of working , cost reductions etc)
• Promptly escalate issues including breakdowns which are impacting production and seek corrective action / resolutions, to the senior management team
• Ensure meat preparation plan is updated and issued out to the team at the start of the shift
• Ensure equipment and working areas are cleaned to company hygiene standards prior to production run.
• Ensure empty equipment is transferred to process in timely manner
• Ensure knock out and meat preparation operatives comply with ‘Clean As You Go’ at all times, ensuring area is dry and free from clutter.
• Ensure Operatives are completing the shift walk handover and relevant paperwork.
• Ensure Operatives operate machinery in accordance with training and relevant skills.
• Ensure operatives have product / racks / dolavs labelled at all times, to maintain traceability.
• Carry out all other reasonable management requests on an ad hoc basis.

Ensure cooking and cooling of meat products meet critical control points and company standards for safety, hygiene, quality, quantity, and cost.