Meat Production Manager

We are looking for a Production Manager for the Meat Section in Villacastín, within the FMCG (Fast Moving Consumer Goods) sector. This key position requires experience in managing production processes and leading teams in industrial environments.

• Newly created position
• Growing company

Reporting directly to the Plant Manager, the selected person will have a key role in the coordination and supervision of the daily activity of the slaughterhouse, ensuring compliance with production, quality, food safety, and animal welfare standards.

Among their main responsibilities will be:

• Supervising and coordinating the different phases of the production process within the slaughterhouse, from pens and slaughter to the obtaining and classification of carcasses.
• Leading and organizing the production operational teams, guaranteeing an adequate distribution of tasks and resources.
• Participating actively in the operation when necessary, providing technical knowledge of the process and experience in knife handling.
• Managing the daily planning of personnel, including absences, vacations, rotations, and coverage of critical positions.
• Training and developing operators, ensuring that procedures are executed according to established standards.
• Collaborating closely with the Quality department to guarantee compliance with food regulations, controls, and sampling.
• Coordinating with the Commercial department to attend to the specific needs of customers and adapt production to operational requirements.
• Ensuring compliance with safety, quality, hygiene, and animal welfare regulations.
• Driving the continuous improvement of production processes and the organization of the plant.

We are looking for a profile with consolidated experience within the meat or agri-food industryRequirements:

• Minimum of 4-5 years of experience in slaughterhouses or meat or agri-food industries
• Previous experience managing production teams.
• Practical knowledge of slaughter, dressing, and carcass obtaining processes.
• Knife handling and ability to get involved in the operation when necessary.
• Knowledge of agri-food regulations, quality, and food safety.
• Capacity for organization, leadership, and team training.
• Profile close to the operation, with a results orientation and ability to work in the plant.
• Valuable professional training linked to the food industry, agri-food production, or similar.