Job Description
- Manage Kitchen & Traysetting operations: planning, organization, daily briefings.
- Team management: 6 direct reports and 40 FTEs (+ temporary staff).
- Schedule and prioritize production activities (capacity, workforce, timelines).
- Oversee raw material reception and tray assembly according to specifications.
- Ensure compliance with HACCP, IFS, BRC standards and hygiene protocols.
- Implement and monitor KPIs (OEE, productivity, waste, complaints, OTIF).
- Control production P&L (costs, efficiency, yield).
- Foster continuous improvement culture (Lean, 5S, SMED).
- Develop team skills through training and SOP standardization.
- Collaborate closely with Logistics, Quality, Maintenance, and Planning.
- Lead performance routines, action plans, and reporting.
- Engineering degree (Food, Industrial, Mechanical...
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