Assistant Cheesemaker - Night Shift

JOB DESCRIPTION – Night Shift Assistant CHEESEMAKER

This growing family business producing and supplying quality dairy products UK-wide is looking for an additional trainee cheese maker to join the production team. There is scope for progression for the right person.

Night Shift

Role Purpose

To develop practical skills and technical knowledge in cheesemaking while actively supporting production in a food manufacturing environment operating to BRCGS standards. The role combines hands-on production work with structured training to achieve competence in all key cheesemaking processes.

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1. Training & Competency Development

a) Undertake structured training in cheesemaking processes, dairy science principles, and production systems;

b) Develop competence in production tasks under supervision, progressing towards independent working where appropriate;

c) Build understanding of key cheesemaking principles including milk handling, pasteurisation, culturing, coagulation, curd handling, and maturation;

d) Maintain accurate training and competency records in line with site procedures;

e) Participate in ongoing assessments to demonstrate skill development.

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2. Production Duties

a) Assist and progressively take responsibility for the manufacture of cheese and dairy products in accordance with approved recipes, specifications, and make sheets;

b) Operate production and packing equipment safely and in line with Standard Operating Procedures (SOPs);

c) Monitor key process parameters (e.g. temperature, time, pH) and report any deviations promptly;

d) Ensure production activities consistently meet product quality, safety, and legality requirements.

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3. Food Safety, Quality & Compliance

a) Comply with all food safety systems including HACCP, prerequisite programmes, and site quality procedures;

b) Understand and support monitoring of Critical Control Points (CCPs) under supervision;

c) Follow allergen management procedures, including segregation, changeovers, and contamination prevention;

d) Ensure full product traceability by correctly recording batch information and production data;

e) Support compliance with BRCGS, and regulatory requirements.

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4. Hygiene, Cleaning & Site Standards

a) Carry out cleaning and sanitation tasks in accordance with cleaning schedules and SSOPs;

b) Maintain high standards of personal hygiene and comply with hygiene zoning and PPE requirements;

c) Ensure production areas, tools, and equipment are kept clean, safe, and audit-ready;

d) Report any hygiene risks, contamination issues, or pest sightings immediately.

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5. Packing, Labelling & Product Handling

a) Assist in filling, packing, and labelling of products in accordance with documented procedures;

b) Ensure correct labelling, including batch codes, use-by dates, and product identification;

c) Maintain high standards of presentation and packaging integrity;

d) Prevent cross-contamination during handling and packing activities.

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6. Record Keeping & Traceability

a) Complete production, cleaning, and stock records accurately, legibly, and in real time;

b) Ensure documentation complies with BRCGS and company traceability requirements;

c) Assist with stock control, including monitoring and reporting shortages of ingredients, packaging, and consumables.

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7. Health & Safety

a) Comply with all Health & Safety policies, risk assessments, and safe systems of work;

b) Use equipment and PPE correctly and safely at all times;

c) Report all accidents, near misses, and unsafe conditions immediately.

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8. Communication & Teamworking

a) Work closely with cheesemakers, production staff, and management to support efficient operations;

b) Communicate clearly regarding production issues, deviations, or quality concerns;

c) Contribute to a positive food safety culture by following procedures and raising concerns appropriately.

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9. Audits & Continuous Improvement

a) Support internal and external audits by maintaining compliance with procedures and documentation;

b) Participate in corrective actions and improvement initiatives;

c) Continuously develop knowledge of food safety, quality systems, and operational best practice.

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10. General Responsibilities

a) Carry out any other reasonable duties as required;

b) Act at all times in a manner that protects the safety, quality, and legality of products.

Job Types: Full-time, Permanent

Pay: From £15.00 per hour

Benefits:

• Employee discount
• On-site parking

Application question(s):

• Do you have your own transport to and from work as we are not on a public transport route?

Work Location: In person