Key Operator - High Care Kitchen

This position is 40 hours per week on 14.00 - 22.00 Shift pattern. The High Care Kitchen department decants cooked fills from the low risk kitchen to directly supply the meals and sweets department. Produce, vegetables and fillings are blast chilled to CCP temperatures and held in the chiller for meals use and transport to the Pie Site. Vegetables are minced from chilled cooked and frozen varieties are mixed together with dry/wet seasoning using a tumbler machine. Fresh mashed potato is cooked within the department for direct use to the meals department and ranges of soups and sauces is prepared also. To organise and aid your team to supply mashed potato, cooked fills and vegetables to 3 production areas; meals, sweets and the pie department. This must be done with the products being fit for use and on time to aid production plans and targets with minimal downtime and cost of devaluation of goods. The post holder will work with the operators to follow the machine plans set by the kitchen TL. Hourly targets are set to the tumbler, Stephan and mash stations and these targets must be met to achieve production to the supply areas. These hourly targets have been historically set and is the one of the KPIs within the kitchen area i.e. 6 mixes per hour for any mixed vegetable, 600kg of minced soft diet vegetable can be made per hour on the Stephan machine.