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Group of Butchers is looking for an Operator to ensure the production line runs smoothly and products reach supermarkets. No prior Operator experience is required—we offer training to become an Operator.
You will oversee the smoking process, ensuring the right taste, colour and quality, and you will monitor installations and recipes. The role is in a chilled production environment with opportunities to work evenings or Saturdays for extra compensation.
Als Operator zorg je ervoor dat onze lijn blijft draaien en de producten naar de supermarkt gaan.
Nog geen ervaring als Operator? Geen probleem! Kom je uit de horeca, logistiek, winkel of een andere branche? Jij bent van harte welkom: we leiden je graag op tot Operator. Als Operator ben jij de specialist die zorgt voor de juiste smaak, kleur en kwaliteit.Jij:
Group ofButchersis geen doorsnee foodbedrijf.Wij maken elke dag impact. Letterlijk. Met meer dan1.200 collega’s op 13locatiesproduceren we per weekmiljoenen porties vleeswarendie hun weg vinden naar supermarkten door heelNederland.In Barneveld maken we in de herfst en winter de lekkerste rookworsten en in de lente en zomer maken we BBQ-worst.
Grote kans dat jij vandaag iets gegeten hebt waar onze mensen aan hebben gewerkt.Hier maak je geen kleine impact.Hier maak je elke dagsomethingspecial.
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As an Operator, you make sure our production line keeps running smoothly and our products make their way to supermarkets.No experience as an Operator yet? No problem! Do you have experience in hospitality, logistics, retail or another industry? You’re more than welcome. We’ll train you to become an Operator.
As an Operator, you are the specialist responsible for achieving the right taste, colour and quality. You:
Group of Butchers is not your average food company. We make an impact every day. Literally. With more than 1,200 colleagues across 13 locations, we produce millions of portions of meat products every week, making their way to supermarkets throughout the Netherlands.At our Barneveld location, we make delicious smoked sausages in autumn and winter, while spring and summer are all about BBQ sausages.There’s a good chance you’ve eaten something today that our people helped make. You don’t make a small impact here. Here, you make something special every day.