The Shift Leader ensures smooth, safe and efficient semi-manual operations on the fillet line in the Parts Factory. In the absence of the department manager the Shift Leader is responsible for maintaining production flow, product quality and team performance while complying with food safety and company procedures.
Key responsibilities
- Lead and coordinate daily production activities on the fillet lines to meet output, quality and on-time delivery targets.
- Supervise, coach and motivate a team of ~25–45 operators; plan and allocate tasks and shifts.
- Ensure correct set-up and operation of semi-manual workstations; support troubleshooting and quick recovery from stoppages.
- Monitor product quality and hygiene standards and take corrective action when required.
- Maintain accurate production records and report shift performance, incidents and resource needs to the department manager.
- Enforce health, safety and food-safety procedures (PPE, knife handling, HACCP/cleaning protocols).
- Provide hands-on assistance on the line when needed (e.g., to cover shortages, support manual operations or train staff).
- Support continuous improvement initiatives to increase efficiency, reduce waste and improve ergonomics.
- Participate in team briefings, handovers and training activities; drive a positive, collaborative shift culture.
Qualifications and skills
- Proven experience in a supervisory or team-lead role in food processing, poultry, meat or similar production environment.
- Practical knowledge of semi-manual production lines and basic troubleshooting.
- Strong leadership and people-management skills; ability to motivate and develop operators.
- Good understanding of quality controls, hygiene and workplace safety requirements.
- Comfortable working in cold production environments (approx. 2–4 °C) and wearing PPE.
- Good communication skills and ability to work with multicultural teams.
- Flexible, reliable and able to work shift patterns including early mornings, evenings or weekends as required.
- Knife-handling experience and safe practices are a plus. Formal food-safety/ HACCP training or certifications are advantageous.
Physical and working conditions
- Standing and walking for extended periods; some positions require location-bound work and repetitive motions.
- Manual exertion is required for certain tasks; handling of slippery/hot product may occur occasionally.
- Exposure to machine noise and low temperatures (approx. 2–4 °C).
- Use of personal protective equipment is mandatory.
- Some tasks carry a risk of injury (e.g., knife use); adherence to safety procedures is essential.
Ready to lead the shift and turn day-to-day challenges into real results?
If you enjoy keeping production flowing, raising quality standards, and supporting your team to perform safely and confidently—we want to hear from you!
Apply now and be part of a workplace that values responsibility, growth, and continuous improvement.