Sausage Production Specialist

Overview

Sausage Production Specialist (Temp to Perm)
Location: North London
Full-time or Part-time Competitive Pay

A growing food manufacturing business is looking for a hands-on Sausage Production Specialist to take ownership of day-to-day production across its core product line. This is a practical, craft-driven role for someone who genuinely understands sausage manufacturing, from fresh to frozen, natural to artificial casings, and everything in between. If you're the person who knows how to turn a recipe into a consistent, scalable, commercial process, this role gives you the freedom to apply your expertise and make a visible impact from day one.

About the Role

You'll be responsible for producing sausages, saveloys, and burgers to a high commercial standard, ensuring every batch meets quality, yield, and cost expectations. Working closely with technical and development teams, you'll help translate new product concepts into repeatable, efficient production processes. This is not a general factory management role it's a specialist position for someone who thrives on the craft, precision, and technical control of sausage production.

Key Responsibilities

• Running daily production of sausages, saveloys, and burgers
• Scaling up trial recipes into full commercial batches
• Adjusting and optimising formulations for consistency, yield, and cost
• Setting up and operating machinery such as mincers, mixers, bowl choppers, vacuum fillers, linkers, and burger presses
• Managing cooking, chilling, freezing, and packing processes
• Troubleshooting issues on the line and reducing waste or downtime
• Maintaining accurate batch records and traceability
• Working to food safety, hygiene, and BRCGS standards
• Coordinating with planning, warehousing, and technical teams to meet production targets

What You'll Bring

• Significant hands on experience in sausage manufacturing
• Strong understanding of meat science, ingredient functionality, and process control
• Confidence scaling NPD recipes from bench to volume
• Ability to set up, run, and adjust commercial meat processing equipment
• Solid knowledge of food safety, allergens, hygiene, and documentation in a BRCGS environment
• High attention to detail and pride in product quality

Desirable: experience with saveloys, pre-cooked formats, or high volume short shelf life production.

What a0's on Offer

• A specialist role where your craft and expertise genuinely matter
• Opportunity to influence product quality and production performance
• Supportive environment focused on innovation and continuous improvement
• Competitive pay with the potential to move into a permanent role

What a0's next

If this sounds like the right opportunity for you then please apply or reach out to me directly at for more details.