PRODUCTION MANAGER

Production Management

a. Monitor all parts of production (thawing, filleting, salting, smoking, slicing & packaging). Evaluating the product and coordinate workflows from raw material intake through finished product dispatch.

b. Ensure production targets are achieved.

c. Implement continuous improvement measures to improve yields, and maximize efficiency.

Food Safety & Bacteria Management

a. Lead the implementation of the facility’s Listeria Control Program, including zoning, sanitation, environmental monitoring, corrective actions, and verification.

b. Oversee cleaning and sanitation programs, ensuring effective removal of biofilms and prevention of microbial risks, especially in RTE (Ready-to-Eat) high-risk areas.

c. Coordinate routine Listeria swabbing, interpret results, and manage corrective / preventive actions to maintain a “no tolerance” environment.

Compliance

a. Enforce compliance with HACCP, FSSC, ISO, Halal, and USDA / authority requirements.

b. Coordinate employee safety programs, conduct safety audits, and ensure compliance with occupational health and safety regulations.

Scheduling & Resource Management

a. Manage production scheduling and allocate staffing.

b. Control procurement of equipment.

Cross-Functional Collaboration

a. Work closely with QA / QC, Procurement, Sales, and Logistics to ensure smooth operational flow.

b. Head the R&D department to develop new products.

Reporting & Analysis

a. Develop, analyze, and present reports on productivity, food safety metrics, environmental monitoring trends, and operational performance to management.

Requirements

1. Bachelor’s Degree or Diploma in Food Science, Engineering, or related field; or minimum 2 years of food production management experience.

2. Strong working knowledge of smoked salmon processing and associated microbial risks (especially Listeria monocytogenes).

3. Safety and quality management experience with knowledge of HACCP, GMP, FSSC and ISO.

4. Ability to write and present reports, policies, and training material.

5. Ability to maintain confidentiality and handle sensitive company information.

Work Environment

The work environment is a combination of corporate and manufacturing. While performing the duties of this job, the employee will be regularly exposed to cold (chilled RTE areas) facilities. The employee will also work near moving mechanical parts, sharp tools, smoke ovens, and vacuum packing machinery. Strict adherence to PPE, hygiene zoning, and sanitation protocols is required.

Working Hours

• 7 : 00 AM – 5 : 00 PM, Monday to Friday
• Flexibility required during peak periods; allowances provided for extra working hours.

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