Production Supervisor

Location: Colchester, CO6

Hours: Monday to Friday 8am to 5pm (45 hours per week including paid break) flexible to start earlier is needed. Flexibility to work Saturdays when required paid via overtime.

About the Role:

A well-established food manufacturing business is seeking a hands-on Production Supervisor to lead its operations. This role is responsible for the safe, hygienic and efficient running of the packhouse, ensuring tasks are achieved while maintaining the highest standards of food safety, product quality and team performance.

As the site is located in an area with limited public transport links, a UK driving licence and access to a vehicle are essential.

Benefits:

• Competitive hourly rate, plus overtime.
• 33 days annual leave, including 3 days reserved for Christmas shutdown
• Enhanced sick pay after one year of service
• Staff discount on products
• Employee discount platform
• Employee Assistance Programme (EAP) and HR support
• Free onsite parking
• PPE provided
• Uniform provided and professionally laundered

Key Responsibilities:

• Lead day-to-day packing operations to achieve production, efficiency and dispatch targets.
• Manage, train and motivate production teams to deliver high performance and quality standards.
• Ensure compliance with food safety, HACCP, BRCGS and health & safety requirements.
• Monitor production performance, minimise waste and reduce downtime.
• Maintain accurate production and traceability records.
• Resolve operational issues quickly and implement corrective actions.
• Support production planning, staff scheduling and resource management.
• Drive continuous improvement, process optimisation and housekeeping standards.

Requirements:

• Valid right to work in the UK
• Previous leadership experience within a food manufacturing or fresh produce environment.
• Strong communication and team management skills
• Attention to detail and the ability to solve problems under pressure.
• Strong hands-on leadership style with a visible shop-floor presence
• Good understanding of food safety, BRCGS standard, HACCP systems, and fresh produce traceability
• Comfortable making decisions and leading in a fast-paced operational environment
• Positive attitude with a strong work ethic and continuous improvement mindset