2 Sisters is looking to increase production at its cooked chicken facility in Derby, following its acquisition of the former S&A Foods site two years ago.
The food company had injected a multi-million pound investment at its newly acquired facility to create a new factory, which according to the company makes it “the most advanced of its kind in Europe”.
In order to meet its projected extra demand, the East Midlands site is looking for an additional 136 recruits, as it prepares to expand production at the Shaftsbury street south facility that has recently undergone significant upgrade and which currently employs around 500 workers.
Manufacturing at Derby re-commenced in April 2017 and since its opening the team has launched a range of barbecue, ready-to-cook and ready-to-eat chicken products for retail customers.
Billy Storer, site director, said: “Derby is a great place to work and the business has invested in the very latest production line technology which has provided us with a great platform to ramp up volume and develop new cooked chicken products.”
“This is an exciting time for Derby and we are looking for fresh blood to expand our team, from management right through to school leavers.”
Rob Hughes, site human resources manager, added: “Our change programme continues to progress at pace and we’ve reached the next chapter of our development plan and we’d encourage anybody who is currently looking for employment or a career change to consider the food industry as an exciting option.”
Kerry Bentley, CEO of DBC Training, said: “We’ve developed a great relationship with 2 Sisters Derby and together we’ve learnt that identifying the right people first time allows their career to grow and we’ve placed people on the shop floor that have quickly progressed to senior roles within the business.”
“Derby has developed an innovative four day induction programme that will provide new starters with a collection of NVQ level two qualifications as well as an opportunity to get underneath the business, taste products and expand their broader knowledge of food manufacturing.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
