Assistant Hygiene Manager Nights

Peter's Food Service is a leading food manufacturing business with a strong reputation for quality and innovation. Our operations span three core value streams—Bakery, Sausage House, and Factored Goods—serving a diverse customer base across retail and foodservice sectors. We are committed to excellence in food safety, sustainability, and continuous improvement.

Role Summary:

The Assistant Hygiene Manager is responsible for supporting the Site Hygiene Manager in the effective management of all hygiene operations across the Bedwas manufacturing facility. The role is critical in ensuring that hygiene standards are consistently maintained to meet food safety, quality, customer, legal and business requirements.

Working on nights, the Assistant Hygiene Manager will lead the hygiene team to deliver robust cleaning standards, ensuring compliance with health & safety requirements, driving continuous improvement, and developing employee capability through effective training, coaching, and performance management.

This role will ensure that all core hygiene tasks and associated activities support the site's commitment to food safety, operational excellence, audit compliance, and customer satisfaction.

Key Responsibilities:

1. Hygiene Operations Management

• Oversee and manage all night shift hygiene activities to ensure cleaning schedules are completed effectively and on time, always maintaining a safe working environment.
• Ensure all hygiene schedules, cleaning instructions, sanitation procedures and verification activities are completed in accordance with company standards.
• Monitor hygiene standards throughout the facility, identifying and addressing areas requiring improvement.
• Verify that production equipment, processing areas, storage areas, external areas and ancillary facilities are cleaned to the required standard.
• Ensure cleaning operations are completed in a manner that supports food safety, product quality and production efficiency.
• Ensure cleaning chemicals, equipment and consumables are used safely and effectively.
• Investigate hygiene failures, foreign body incidents, environmental issues or hygiene-related non-conformances and implement corrective actions.
• Support site readiness for customer, third-party and regulatory audits.
• Participate in hygiene validation and verification activities, including environmental monitoring programmes and ATP testing where applicable.
• Ensure cleaning records and documentation are completed accurately and maintained to audit requirements.

2. People Management

• Provide direct management and support to Hygiene Team Leaders and the Hygiene Department Trainer.
• Ensure all hygiene team members understand their roles, responsibilities and performance expectations.
• Conduct regular team briefings and communication meetings.
• Monitor team performance and take appropriate action to address attendance, conduct, capability and performance issues.
• Support training and development activities within the hygiene department.
• Create a positive and engaged team culture focused on accountability, food safety, health & safety and continuous improvement.

3. Training & Competency

• Ensure all hygiene personnel receive appropriate food safety, hygiene, chemical handling and health & safety training.
• Work closely with the Hygiene Team Leader(s) to maintain training matrices and competency assessments.
• Verify that all team members are trained and competent in relevant cleaning procedures and safe systems of work.
• Deliver coaching, mentoring and on-the-job development to improve team capability and performance.
• Identify training needs and implement development plans to address competency gaps.

4. Food Safety & Quality

• Maintain the highest standards of food safety and hygiene across all operations.
• Ensure compliance with HACCP requirements and pre-requisite programmes.
• Investigate food safety concerns and hygiene-related quality issues, ensuring robust root cause analysis and corrective actions.
• Work closely with Production, Engineering and Technical departments to resolve hygiene-related issues.

5. Health, Safety & Environmental Compliance

• Promote a strong health & safety culture throughout the hygiene team.
• Ensure compliance with all company safety policies, procedures, risk assessments and safe systems of work.
• Conduct routine safety inspections and behavioural observations.
• Ensure appropriate use of PPE and adherence to chemical handling procedures.
• Investigate accidents, near misses and incidents, implementing corrective and preventative actions.
• Review and update risk assessments and COSHH assessments as required.
• Ensure all hygiene activities comply with environmental and waste management requirements.
• Support any site sustainability initiatives relating to water usage, chemical consumption and waste reduction.

6. Continuous Improvement

• Identify opportunities to improve cleaning effectiveness, efficiency, safety and cost performance.
• Lead and / or support hygiene improvement projects.
• Review cleaning methods, chemical usage, and equipment performance to optimise departmental efficiency.
• Drive a culture of continuous improvement using root cause analysis and problem-solving methodologies.

7. Audit Compliance

• Support internal, customer, certification, and regulatory audits.
• Ensure all hygiene documentation is maintained and readily available for inspection.
• Assist with the management and closure of hygiene-related audit actions and non-conformances.
• Maintain compliance with company standards, customer requirements, and industry best practices.

Qualifications, Skills & Experience:

• Experience in a hygiene supervisory or management role within a food manufacturing environment.
• Strong knowledge of food safety and hygiene principles – food safety level 3 qualification is essential.
• Experience managing teams and driving performance.
• Good understanding of health & safety requirements and safe working practices.
• Experience preparing for and supporting customer and third-party audits (including BRCGS food safety).
• Strong organisational and planning skills.
• Safety first mindset with strong attention to detail.
• Excellent communication and leadership abilities.
• Ability to work independently and make effective decisions.
• Computer literate with experience using Microsoft Office applications.

N.B: This job description is intended to provide a general overview of the responsibilities and duties associated with the role. It is not exhaustive or prescriptive. The post holder may be required to undertake additional tasks or responsibilities, within reason, as directed by management in response to the evolving needs of the business. Flexibility and a willingness to adapt to changing priorities are essential requirements of this role.

Assistant Hygiene Manager (Nights)

Location: On-site, Bedwas

Department: Hygiene (Nights)

Reports To: Site Hygiene Manager

Direct Reports: Hygiene Team Leader(s)

Contract Type: Full-time, Permanent

Travel Required: Occasional

Company Overview: Peter's Food Service is a leading food manufacturing business with a strong reputation for quality and innovation. Our operations span three core value streams—Bakery, Sausage House, and Factored Goods—serving a diverse customer base across retail and foodservice sectors. We are committed to excellence in food safety, sustainability, and continuous improvement.

Role Summary: The Assistant Hygiene Manager is responsible for supporting the Site Hygiene Manager in the effective management of all hygiene operations across the Bedwas manufacturing facility. The role is critical in ensuring that hygiene standards are consistently maintained to meet food safety, quality, customer, legal and business requirements.

Working on nights, the Assistant Hygiene Manager will lead the hygiene team to deliver robust cleaning standards, ensuring compliance with health & safety requirements, driving continuous improvement, and developing employee capability through effective training, coaching, and performance management.

This role will ensure that all core hygiene tasks and associated activities support the site's commitment to food safety, operational excellence, audit compliance, and customer satisfaction.

Key Responsibilities:

1. Hygiene Operations Management

• Oversee and manage all night shift hygiene activities to ensure cleaning schedules are completed effectively and on time, always maintaining a safe working environment.
• Ensure all hygiene schedules, cleaning instructions, sanitation procedures and verification activities are completed in accordance with company standards.
• Monitor hygiene standards throughout the facility, identifying and addressing areas requiring improvement.
• Verify that production equipment, processing areas, storage areas, external areas and ancillary facilities are cleaned to the required standard.
• Ensure cleaning operations are completed in a manner that supports food safety, product quality and production efficiency.
• Ensure cleaning chemicals, equipment and consumables are used safely and effectively.
• Investigate hygiene failures, foreign body incidents, environmental issues or hygiene-related non-conformances and implement corrective actions.
• Support site readiness for customer, third-party and regulatory audits.
• Participate in hygiene validation and verification activities, including environmental monitoring programmes and ATP testing where applicable.
• Ensure cleaning records and documentation are completed accurately and maintained to audit requirements.

2. People Management

• Provide direct management and support to Hygiene Team Leaders and the Hygiene Department Trainer.
• Ensure all hygiene team members understand their roles, responsibilities and performance expectations.
• Conduct regular team briefings and communication meetings.
• Monitor team performance and take appropriate action to address attendance, conduct, capability and performance issues.
• Support training and development activities within the hygiene department.
• Create a positive and engaged team culture focused on accountability, food safety, health & safety and continuous improvement.

3. Training & Competency

• Ensure all hygiene personnel receive appropriate food safety, hygiene, chemical handling and health & safety training.
• Work closely with the Hygiene Team Leader(s) to maintain training matrices and competency assessments.
• Verify that all team members are trained and competent in relevant cleaning procedures and safe systems of work.
• Deliver coaching, mentoring and on-the-job development to improve team capability and performance.
• Identify training needs and implement development plans to address competency gaps.

4. Food Safety & Quality

• Maintain the highest standards of food safety and hygiene across all operations.
• Ensure compliance with HACCP requirements and pre-requisite programmes.
• Investigate food safety concerns and hygiene-related quality issues, ensuring robust root cause analysis and corrective actions.
• Work closely with Production, Engineering and Technical departments to resolve hygiene-related issues.

5. Health, Safety & Environmental Compliance

• Promote a strong health & safety culture throughout the hygiene team.
• Ensure compliance with all company safety policies, procedures, risk assessments and safe systems of work.
• Conduct routine safety inspections and behavioural observations.
• Ensure appropriate use of PPE and adherence to chemical handling procedures.
• Investigate accidents, near misses and incidents, implementing corrective and preventative actions.
• Review and update risk assessments and COSHH assessments as required.
• Ensure all hygiene activities comply with environmental and waste management requirements.
• Support any site sustainability initiatives relating to water usage, chemical consumption and waste reduction.

6. Continuous Improvement

• Identify opportunities to improve cleaning effectiveness, efficiency, safety and cost performance.
• Lead and / or support hygiene improvement projects.
• Review cleaning methods, chemical usage, and equipment performance to optimise departmental efficiency.
• Drive a culture of continuous improvement using root cause analysis and problem-solving methodologies.

7. Audit Compliance

• Support internal, customer, certification, and regulatory audits.
• Ensure all hygiene documentation is maintained and readily available for inspection.
• Assist with the management and closure of hygiene-related audit actions and non-conformances.
• Maintain compliance with company standards, customer requirements, and industry best practices.

Qualifications, Skills & Experience:

• Experience in a hygiene supervisory or management role within a food manufacturing environment.
• Strong knowledge of food safety and hygiene principles – food safety level 3 qualification is essential.
• Experience managing teams and driving performance.
• Good understanding of health & safety requirements and safe working practices.
• Experience preparing for and supporting customer and third-party audits (including BRCGS food safety).
• Strong organisational and planning skills.
• Safety first mindset with strong attention to detail.
• Excellent communication and leadership abilities.
• Ability to work independently and make effective decisions.
• Computer literate with experience using Microsoft Office applications.

N.B: This job description is intended to provide a general overview of the responsibilities and duties associated with the role. It is not exhaustive or prescriptive. The post holder may be required to undertake additional tasks or responsibilities, within reason, as directed by management in response to the evolving needs of the business. Flexibility and a willingness to adapt to changing priorities are essential requirements of this role.

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Responsibilities

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Qualifications

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