FuelHub
Assistant Manager Production Line
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Overview
FuelHub isn’t just a workplace — it’s a team that’s buzzing with energy, passion and pride. We look after our people, celebrate success and create an environment where everyone feels fuelled to do their best. And with FuelHub ranked 39th nationally in The Sunday Times 100 Fastest Growing Companies 2026, you’ll be joining a business that’s growing fast and full of opportunity.
As Assistant Production Line Manager, you’ll be right at the heart of that momentum, This is a very hands-on role working on the production line. You’ll lead and coordinate the day-to-day operation of one of our production lines, making sure meals are produced safely, efficiently and to the highest quality standards. Working closely with the Production Line Manager, you’ll help deliver the daily production plan, maximise line efficiency and keep everything running smoothly.
Key Responsibilities
- Work directly on the production floor and lead by example, including preparing and chopping chicken, portioning ingredients, assembling chilled ready meals, packing finished products and supporting changeovers.
- Support the Production Manager with daily production plans, staffing, line allocation and priorities to achieve required output and dispatch deadlines.
- Set up and monitor production lines, ensuring ingredients, packaging, labels, utensils and equipment are available and used correctly.
- Check that recipes, specifications, portion weights, presentation and packaging standards are followed accurately.
- Maintain strict food-safety, hygiene, allergen, traceability and temperature-control standards throughout production.
- Ensure raw and cooked chicken are handled safely, with correct segregation, cleaning and cross-contamination controls.
- Carry out and record production checks, including temperatures, weights, batch information, waste, downtime and completed quantities.
- Supervise, brief and support production operatives, give clear instructions, address day-to-day issues and provide practical training where required.
- Monitor productivity, labour use, ingredient yield and waste, taking prompt action when performance or quality falls below standard.
- Liaise with Kitchen Team, Technical, Dispatch to resolve shortages, equipment problems and quality concerns.
- Ensure work areas, utensils and equipment are cleaned to the required standard and that clean-as-you-go procedures are followed.
- Follow health and safety procedures, report hazards and near misses, and ensure personal protective equipment is worn correctly.
- Deputise for the Production Manager when required and escalate significant food-safety, quality, staffing or operational issues promptly.
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Daily Working Arrangements and Role Requirements
- Working pattern: 40-45 hours. Flexibility is required for early starts, late finishes, weekends, seasonal peaks and production demands.
- Travel: Not normally required, other than occasional authorised travel for training or business needs.
- Work environment: Chilled food-production areas with regular exposure to low temperatures, food ingredients, cleaning chemicals, machinery noise and busy production lines.
- Physical requirements: Regular standing, walking, bending, reaching and repetitive hand work; manual handling within safe limits; and practical tasks such as chopping chicken, portioning ingredients, assembling meals and moving production materials.
- Protective clothing: Company-issued protective clothing and personal protective equipment must be worn and hygiene-entry procedures followed.
- Pre-employment checks: Satisfactory references, evidence of the right to work, and any role-appropriate health, hygiene or qualification checks.
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KPIs
- Production orders completed safely, accurately and on time.
- Meals consistently meet recipe, weight, appearance, labelling and packaging specifications.
- Food-safety, hygiene, allergen, traceability and temperature records are complete and compliant.
- Labour, ingredient yield, waste and downtime are controlled against agreed targets.
- Production teams are well organised, briefed and supported, with issues escalated promptly.
- Work areas and equipment meet required cleanliness and health and safety standards.
Desirables
- Level 2 or Level 3 Food Safety qualification.
- HACCP, allergen-awareness, health and safety, manual-handling or supervisory training.
- Previous experience supervising a ready-meal, food-assembly or high-care production team.
- Experience with production planning, stock control, yield monitoring or continuous improvement.
- Experience working on a production Proseal Machine would be advantageous.
- Positive hands-on leadership style.
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