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Production Operative (Nightshift)

Routes to Work South
13.43 per hour
Coatbridge
Full-time
30th January 2026

Job Specifics

  • Reference No:SD034
  • Location: Coatbridge
  • Hours:Full Time: (Monday – Friday, 8pm – 6am)
  • Salary:£13.43
  • Closing Date: Friday 30th January 2026
  • Why should you apply for this role: Company’s benefits and career growth opportunities.

Job Overview

As a Production Operative, you will work on a fast-paced production line in a cake factory, be a team player and comfortable working in a fast-paced environment. Potentially standing on your feet for up to 12 hours depending on shift. No previous experience is necessary. Full training will be provided.

  Benefits:

  • Free car parking on site
  • Good links to public transport
  • Temp to perm opportunity
  • Career progression opportunities
  • Modern working environment
  • Discounted staff shop onsite

Main Duties & Responsibilities

Key Tasks

  • Operating machinery.
  • Monitoring the production process.
  • You would be responsible for producing outstanding quality ensuring our products are perfectly manufactured and packed ready to be sent out to our consumers.

Employer Expectations

Skills/Knowledge/Experience etc

  • Speed and efficiencyProduction lines move quickly. You’re expected to keep pace without sacrificing quality.
  • Reliability and punctualityFood production relies on the whole team being present. Being on time and dependable is essential.
  • TeamworkYou’ll often work in a line where each person has a specific task. Smooth communication and cooperation keep the line running.
  • Ability to follow instructionsRecipes, weights, timings, and procedures must be followed exactly.
  • Basic manual handlingLifting trays, moving ingredients, standing for long periods.
  • Operating simple machineryDepositors, mixers, conveyors, or packaging machines (training is usually provided).
  • Good concentrationRepetitive tasks require focus to avoid mistakes.
  • AdaptabilityProduction needs can change quickly different cake types, seasonal spikes, or new processes.
  • Quality awarenessSpotting defects, reporting issues, and taking pride in the final product.