QC/Production Team Lead

About Kerry

About the role

To lead the team in achieving all goals and targets, with a key focus on team member safety, product quality & production optimisation, by providing daily support and assistance to all team members.

Key responsibilities

1. Lead the team to ensure they are engaged and high performing with a focus on problem solving and teamwork.

Build trust through effective

• leadership and the skilled application of people management processes and
• open 2-way communications.
• Following standard procedures:
• Recruit and select the right team members.
• Induct new members into the team.
• Build team skills through skills assessment, training, feedback and support.
• Manage on-going performance of direct reports.
• Identify those who have the interest and ability to progress into bigger or different roles and facilitate this through agreed procedures.
• Manage team member corrective action as required with the support of Group Leader & HR as necessary.

2. Support Production Operations

• Support and manage the team to convert material into work in progress (WIP) or finished product by formally executing production schedule. Use short interval control to ensure standard line output is achieved.

3. Facilitate Continuous Improvement

• Continuously improve standards set by facilitating and executing 8 Step Practical Problem Solving and other appropriate KPS methodologies with the value stream.

4. Document and Train Standard Work & Standard Operating Procedures

• Develop and ensure compliance to SOP’s for process related manufacturing jobs / tasks in the Production Stream.

5. Manage Quality Assurance

• Maintain product quality and adherence to GMP through management of the Quality Compliance Auditing team and process to deliver agreed product specifications as defined in quality standards and policies.

6.Identify, Rectify & Report Production Issues:

• Support the production team by rectifying / escalating any production issues as they occur including: process, equipment, product quality, safety issues, etc. Document the issues according to standard operating procedures and report them for further investigation and problem solving. Issues to be logged on SAP and QSHE tracker

7. Manage Factory Audits (Including Customer and 3rd Party)

• Ensure that internal Quality and H&S audits are carried out to verify compliance against defined standards and codes of practice. Also manage the customer / 3rd Party audit process as it relates to factory aspects.

8. Absenteeism Cover

• Cover essential elements of Group Leader role in the event of unplanned absenteeism. Arrange cover for unplanned absenteeism of Team Member or where this is not possible conduct the Team Members duties for the duration of the absence.

9. Record Quality Control Inspection Results

• Document results from QC inspections and assess the impact on product/process flow. Determine if corrective action is required and pursue implementation of corrective action in order to ensure continuation of production flow.

10.Control Start-ups, Changeovers and Shift Handover

• Co-ordinate team member activities during set-up & changeover as defined in
• Standard Operating Procedures and complete / receive relevant hand-over documentation / communication to next shift / from previous shift to ensure continuity.
• Key activities will include providing guidance and support to the Compliance Team and Value Stream to ensure issues are risk assessed as necessary and appropriate corrective actions identified.

Qualifications and skills

Diploma or higher in a Food Science related subject.

• Proficient written, numerical and verbal skills

• Proficiency and fluency of English language

• Numerical ability to record, interpret and analyse key process data

• Experience of managing a team within a Quality Assurance function

• 6 months experience of working at team member level or equivalent within the manufacturing function

• Proficient in the use of MS Office tools.

• Robust understanding of Food Safety and Quality Management Systems

• Robust knowledge of the BRC Global Food Standard and specific