Job Title: Boning Halll Supervisor

Reporting To: Boning Hall Manager

Position type: Permanent

Location: Charleville, Co. Cork 

Role Summary:

Dawn Meats currently has an opportunity for a Boning Hall Supervisor to join our production team in Charleville. The Boning Hall Supervisor will be responsible for overseeing daily operations within the boning hall to ensure efficient, safe, and high-quality meat processing. This role requires strong leadership, organizational skills, and a deep understanding of meat cutting and food safety standards. The supervisor will coordinate staff, monitor productivity, maintain hygiene standards, and ensure all activities comply with company and regulatory requirements. 

Dawn Meats is one of Europe's leading food companies; suppliers of choice to a range of leading local, national and international supermarket, foodservice and manufacturing businesses exporting to over 50 countries worldwide.

Main Responsibilities will include but are not limited to the following:

• Oversee all boning, trimming, and cutting activities within the Boning Hall.
• Ensure a safe working environment in compliance with company policies and H&S regulations.
• Maintain cleanliness and hygiene in line with HACCP and food safety standards.
• Maintain accurate production records (e.g., yields, downtime, throughput).
• Ensuring specification, output and delivery of products are as per customer requirements
• Effective management of labour resources to ensure smooth running of production areas
• Dealing with external auditors & visitors in a way that will enhance company image
• Good attention to detail, can work off their own initiative and as part of a team
• Responsible and reliable, lead by example
• Good communication skills
• Schedule and assign daily tasks to staff and adjust labour according to production demands
• Maintain accurate records related to production, waste, traceability, and staff attendance.

Qualifications and Skills

• Previous experience in a similar field is desirable but not essential as training will be provided
• Strong understanding of meat cuts, yields, and production processes
• Excellent leadership, communication, and team management skills
• Knowledge of food safety standards, HACCP, and health & safety regulations
• Ability to work under pressure in a fast-paced environment
• Strong attention to detail and commitment to quality

INDLP