Team Leader at Sealaska Heritage Institute in Chessington, England, GB

Who is New England Seafood International?
New England Seafood International (NESI) was established in 1991 and is an importer and processor of premium fresh and frozen sustainable fish and seafood. NESI employs circa 850 people across three sites in the UK and imports a wide range of wild and farmed fish and shellfish from all around the world. We are part of the Sealaska Corporation, an Alaska Native corporation formed in 1971 and which is owned by 26,000 Tlingit, Haida and Tsimshian shareholders, who are all bloodline descendants of the first settlers to the Americas.
Our vision is to “show people how to enjoy fish every day” and we pride ourselves on our supply chain integrity, sustainable sourcing and high-quality product. Our values run through our business and are Respect, Customer Care, By Learning We Grow, Team Spirit and Integrity.

Title: Team Leader
Reports to: Area Manager
Location: Chessington, Surrey KT9 1TW
Salary: Up to £40,000 per annum depending on experience
Shift pattern: 4 on 4 off
Day Shift Hours: 07:00am – 07:00pm
At NESI our core purpose is enhancing lives through fish, and we believe people are the most important asset to any business, that is why we choice to put all our people first, by investing in developing our leaders to ensure they can support their teams in growing individuals, to reach their true potential. We are currently recruiting for an experienced People focused Leader; if you are passionate about people, and have a proven history of leading a high powered team then we want to hear from you.

Accountabilities
As a Team Leader, you will be responsible for the day to day running of teams within the factory, focusing on “SPQDC”
Safety – To ensure all employees and agency work in a safe environment, every day. If an accident or incident occurs, I act.
People – To develop and train a well-balanced multiskilled team. Proactively driving performance of team and developing our talent pool for ongoing success.
Quality – Manufacture safe and legal food and maintain an environment which nurtures this. Proactively reducing non-conformity and driving process improvements. To demonstrate and lead by example whilst working collaboratively and cross functionally. Delivery – Achieve business KPI metrics focused on customer service and product quality with an emphasis on continuous improvement opportunities.
Cost – Achieve business KPI metrics focused on yield /carcass utilisation, labour and line efficiencies with an emphasis on continuous improvement opportunities

Accountabilities
-To be committed to the manufacture of safe and legal food and maintain an environment that supports this process
-Attend and present in Tier 2 meetings, sharing key KPIs, escalating issues, contributing to resolutions and reviewing performance
-Creating a clear handover for the following shift, highlighting any areas of focus
-Working cross functionally with the Technical, Hygiene, Engineering and Supply Chain teams to ensure production runs smoothly, collectively resolving any issues that may arise
-Ensure the factory is set up within the first 15 mins of shift to meet the production plan. Overseeing all factory operations including goods in, production, assembly and dispatch-Promoting and raising standards in regard to Quality, Food Safety and Health and Safety. Ensuring the site is always Audit-Ready following Good Manufacturing Practices (GMP)
-Labour planning and allocation to ensure we have the right resources to fulfil the production plan, including booking agency workers and scheduling overtime, managing absence and holiday
-People Management – leading a team in achieving the weekly targets, correcting failures, creating training plans for team member development

What experiences, knowledge and capabilities do I need to demonstrate?
➢Excellent communication skills, with the ability to engage a team and work cross functionally with a number of key stakeholders
➢Strong People-Focus, with the ability to manage a team and foster a proactive and positive culture
➢2+ years in leadership roles responsible for small teams
➢2+ years in FMCG, preferably within the Food Industry
➢Knowledge of Good Manufacturing Practices
➢Daily ambient/chilled supply experience advantageous