FACTORY MANAGER

Job Description : FACTORY MANAGER SAUSAGE SIERRA LEONE The Factory Manager will oversee all operations involved in the production of chicken sausages, ensuring efficient processing, high product quality, food safety compliance, cost control, and timely delivery. The role requires strong leadership, expertise in meat processing, and the ability to manage people, processes, equipment, and regulatory standards. Key Responsibilities 1. Production Management Plan, schedule, and manage daily sausage production to meet volume, quality, and dispatch targets. Monitor production KPIs such as yield, wastage, downtime, output, and labor efficiency. Ensure optimal use of raw materials, ingredients, machinery, and manpower. 2. Quality & Food Safety Implement and uphold HACCP, GMP, ISO, FSSAI, and other relevant food safety standards. Conduct regular quality checks at all stagesraw material reception, mixing, filling, cooking, chilling, packing. Work closely with the QA team to resolve deviations, non-conformities, and customer complaints. 3. People Management Supervise production supervisors, line workers, machine operators, and sanitation staff. Conduct staff training on hygiene, safety, SOPs, and machine handling. Assign shifts, evaluate performance, and maintain discipline and productivity. 4. Machinery & Maintenance Ensure all equipment (grinders, mixers, fillers, ovens/smokehouses, chillers, packing machines) operate efficiently. Coordinate preventive maintenance with engineering teams. Minimize breakdowns and production downtime. 5. Inventory & Cost Control Monitor stock of raw chicken, spices, casings, packaging material, and cleaning chemicals. Reduce wastage and manage yield losses. Control variable production costs while maintaining quality. 6. Compliance & Documentation Maintain production records, batch sheets, traceability logs, and regulatory documentation. Ensure compliance with environmental, health, and workplace safety regulations. Prepare daily, weekly, and monthly production reports for management. 7. Continuous Improvement Identify process inefficiencies and implement improvements for productivity, quality, and cost reduction. Introduce automation or new technology where feasible. Required Qualifications Education Bachelor’s degree in Food Technology, Meat Science, Food Engineering, Industrial Engineering, or related field. Master’s degree is an advantage. Experience 10+ years in meat processing, poultry processing, or sausage/manufacturing industry. Experience managing production teams in a food plant environment. Skills & Competencies Strong understanding of sausage formulation, emulsification, cooking, curing, and chilling processes. Knowledge of HACCP, GMP, ISO 22000, BRC, or similar standards. Leadership and team management skills. Strong analytical and problem-solving abilities. Proficiency in production planning and ERP systems. Ability to work under pressure and meet strict deadlines.

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