Education: – Certificate or Diploma in Production Management. Skills/Experience required: – Minimum of 10 years in a similar position in a meat industry with high volume, short shelf life chilled product. – Butcher experience good knife skills – Training employee on knife skills – People Management – Hands-on on the production floor. – Must know the value of the cuts. – Meat pricing and costing experience. – Very good yield knowledge. – Must have boning hall extension and lay-out experience. – Must have experience in line layout (what will work and what wont) – Must have experience in a change-over from FQ to HQs – Needs to be able to talk through efficiencies on the line Job Description: – Day to day supervision of production process, ensuring all KPIs are followed and the highest standards in food manufacturing and safety are observed. – Co-ordinate and operate the production line in terms of people, product, and equipment and maintain all associated paperwork. – Report all aspects of production to the Factory Manager on a daily basis. – Ensure that factory raw material inventory for the carcass chiller is maintained correctly. – Responsible for maintaining all yields and improving them where possible.