Hebridean Smokehouse (HS) is a small specialist smokehouse located on the Isle of
North Uist. It produces premium quality smoked salmon and shellfish products for
high-end UK and international retail markets and food service, including many international
airlines. The business has a strong mail-order component with many thousands of active
clients. Hebridean Smokehouse has an enviable reputation within the industry and
has been endorsed by many media personalities and professionals.
Hebridean Smokehouse operates out of modern food premises designed for smoking of
fish and shellfish with a production team of 10 – 14 employees.
Summary Job Description
The production manager is responsible for the programming of day-to-day production
in the factory and managing the smoking team. The production manager is expected
to fully participate in production but previous experience in fish processing is
not essential as full training will be given.
Key responsibilities include:
Programming production to maintain sufficient stock levels of product lines as well
as integrating ad-hoc requirements driven by specific orders
The effective management of the processing team, including the delegation of specific
The control and ordering of all raw materials and consumables associated with production
Process monitoring and recording as part of the business HACCP system and SALSA accreditation
Active participation in the HACCP committee and being available to liaise with local
Environmental Health Officers
To work with auditors from accreditation organisations or any third party auditor
recognised by the company
Work with management on product development and process modification,
Maintaining working records for the business, such as goods-in and out, training
records and product and environmental testing.
Qualifications and experience required
It would be advantageous for the applicant to have experience working in the fish
processing sector but not essential. The applicant should have a history of managing
other people, even if only at a supervisory level, in a food processing situation
and be a least the holder of Intermediate Level Food Hygiene Certificate, or equivalent.
The applicant must be familiar with the principals and practice of HACCP and knowledge
of quality control would be advantageous.
This post requires a person who is both practical and an active problem solver, with
a can-do attitude and the ability to take a lead and see a task through. It could
ideally suit someone who wishes to take the next step up from supervising a group
to managing a more complex set of processes and the people working on them.
The production manager reports to the General Manager and the business owner. All
production staff report to the Production Manager.
It needs to be noting much of the working time is within the processing areas which
are temperature controlled and can be a wet environment. This post would be unsuitable
for applicants that do not have a reasonable level if physical fitness or have allergies
for fish or shellfish.
A full, clean driving licence is required for this post as expected working routines
fall outside the scope of available public transport.
A very competitive salary is offered for this post.
E-mail address for further details: firstname.lastname@example.org