Chef d’équipe production alimentaire

You start as a <strong>production operator</strong> and learn the <strong>processes</strong> and <strong>products</strong> in detail. You help produce <strong>sausages</strong>, <strong>skewers</strong>, and with the <strong>packaging</strong> of meat products. During this period, you learn how to <strong>manage a team</strong> and follow a <strong>production schedule</strong>. After your training, you take responsibility for your <strong>production zone</strong>. You lead a team of about <strong>7 colleagues</strong> within a group of <strong>20 to 25 employees</strong>. You monitor the <strong>planning</strong> and ensure strict <strong>order</strong>, <strong>cleanliness</strong>, and compliance with <strong>HACCP</strong> standards. <ul> <li>You speak <strong>English or French fluently</strong></li> <li>You have experience in&nbsp;<strong>production</strong> or the <strong>food industry</strong></li> <li>You work actively on the&nbsp;<strong>production line</strong></li> <li>You&nbsp;<strong>lead colleagues</strong> and follow the <strong>planning</strong></li> <li>You follow&nbsp;<strong>HACCP</strong> and <strong>safety rules</strong></li> <li>You are willing to&nbsp;<strong>start on the floor</strong> and grow</li> </ul>