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Welcome to NORMANDISE Pet Food

In the past 30 years, NORMANDISE Pet Food has become a key economy player, which it owes to the commitment of its staff.
We work hard to create an environment where colleagues can develop their skills and flourish.
At NORMANDISE Pet Food, our people are the main reason for us standing out, our innovations and our lasting success.

Vidéo carrières métiers NORMANDISE Pet Food
Play Video about Vidéo carrières métiers NORMANDISE Pet Food

Key numbers

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Staff
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Job types
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Training budget formation in 2022
+ 0
Apprentices trained in
the past four years
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Vacancies (currently)

Gender equality

We are proud to have scored 89 out of 100 in the 2021 equal pay index. This assessment was carried out in line with the French decree of 9 January 2019: a legal obligation meaning we must evaluate the gender pay gap and differences in the promotion of men and women. Five criteria are given a score, with a total of 100 points available.

Gender pay gap:

39 ou of 40

Gender pay increase gap:

20 out of 20

Gender promotion rate gap:

15 out of 15

Percentage of salaries increased in the year after an employee returns from maternity leave:

15 out of 15

Number of staff of the under-represented sex among the 10 highest paid:

0 out of 10

These excellent results reflect NORMANDISE Pet Food’s commitment to gender equality.

Our job types

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R&D

Our R&D department have a varied role. The team work to create new recipes that are excellent for pets’ health and suitable for our manufacturing and packaging processes.

They also collaborate closely with our partner suppliers as they look into new ingredients.

A significant share of their work involves carrying out applied research to extend our knowledge about dogs and cats so our products get better and better.

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PRODUCTION

Production is divided into two areas, Pouches and Trays, with a shared section for meats and powders.

The Pouches team and the Trays team each have around 250 staff divided into 10 teams of 50. They work 2x 8-hour shifts, in night teams and weekend teams with 2x 12-hour shifts, 24/7 363 days a year.

Our average production volume is 5 million trays and 12 million pouches a week.

See the video NORMANDISE Pet Food

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MANUFACTURING

Our meat arrives fresh or frozen at the plant. Frozen meat is ground up. All the ingredients are crushed and refined in a way that suits the product being made, and bones are always removed at the refining stage.

The ingredients are then taken to mixers, where powders are added to provide texture and the elements dogs and cats need in a complete food product.

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PACKAGING

Recipes are dosed out then packaged in trays or pouches. There is a machine for each size: 85g, 100g, 150g and 300g for trays; 70g, 85g and 100g for pouches. DMDs* are printed on the pouches.

Trays are covered and heat-sealed and pouches are sealed with heat or ultrasound before going into the autoclave to be sterilised for anywhere between 45 minutes and over two hours depending on the format. The food is cooked in its packaging. (*DMD: date of minimum durability).

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PACKING

Semi-finished products are taken to the different packing lines (eight for trays and three for pouches) by a fully automated fleet of 34 laser-guided vehicles.

Trays are labelled on each side and put into cardboard packaging. A copacking unit assembles batches of trays in different flavours. Pouches are packed individually, or in multipacks (eight, 12 or 24 pouches of four different flavours), or in flowpacks (batches of four different flavours).

The products are put onto pallets and covered in film automatically before being taken to the storage area by a shuttle.

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QUALITY

The company’s quality system is underpinned by three elements: The QAHSA* department is responsible for hygiene, the QASYS* department is responsible for ensuring product traceability through batch numbers, and the tray and pouch APUs* whose operators carry out checks at each stage of the manufacturing process to ensure products are compliant.

Metal detectors and cameras are used on lines to make sure there are no foreign bodies in the food.

*QAHSA: food, hygiene and food security quality. *QASYS: system quality. *APU: Autonomous Production Unit.

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SUPPLY CHAIN

The Supply Chain team contains 55 people and manages all flows: purchasing, receipt, provision of dry materials (packaging, powder, cardboard, etc.) for manufacturing lines, finished product stock on pallets and shipments.

The La Lande logistics hub can hold 36,000 pallets in 27,000 sqm. Shuttles go up and down every 40 minutes each day of the week.

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MAINTENANCE

The maintenance service keeps the production facilities in optimum condition so production can run smoothly and the company’s volume and quality goals can be met. The team has three specialities: methods, infrastructure and continuous improvement. 60% of the work is preventative (maintenance) and 40% is remedial (repairs). By carrying out predictive maintenance based on vibration analysis done on installations and oil analysis, the team aims to intervene at the right moment.

While maintenance is a mainly male profession, over 10% of our team are female (eight women are in the 70-person team).

See the video NORMANDISE Pet Food

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SUPPORT FUNCTIONS

Our support functions support operational teams and improve the company’s overall performance through their work.

Planning organises production launches and arranges the schedule to suit the provision of supplies and our clients’ needs.

Methods work on continuous improvement, making us even more competitive and improving our working conditions further.

Sales administration is a trilingual team that acts as the interface between logistics and sales. This team records orders made by central buying services and coordinates the hauliers responsible for shipping.

R&D

Our R&D department have a varied role. The team work to create new recipes that are excellent for pets’ health and suitable for our manufacturing and packaging processes.

They also collaborate closely with our partner suppliers as they look into new ingredients.

A significant share of their work involves carrying out applied research to extend our knowledge about dogs and cats so our products get better and better.

PRODUCTION

Production is divided into two areas, Pouches and Trays, with a shared section for meats and powders.

The Pouches team and the Trays team each have around 250 staff divided into 10 teams of 50. They work 2x 8-hour shifts, in night teams and weekend teams with 2x 12-hour shifts, 24/7 363 days a year.

Our average production volume is 5 million trays and 12 million pouches a week.

See the video NORMANDISE Pet Food

MANUFACTURING

Our meat arrives fresh or frozen at the plant. Frozen meat is ground up. All the ingredients are crushed and refined in a way that suits the product being made, and bones are always removed at the refining stage.

The ingredients are then taken to mixers, where powders are added to provide texture and the elements dogs and cats need in a complete food product.

PACKAGING

Recipes are dosed out then packaged in trays or pouches. There is a machine for each size: 85g, 100g, 150g and 300g for trays; 70g, 85g and 100g for pouches. DMDs* are printed on the pouches.

Trays are covered and heat-sealed and pouches are sealed with heat or ultrasound before going into the autoclave to be sterilised for anywhere between 45 minutes and over two hours depending on the format. The food is cooked in its packaging. (*DMD: date of minimum durability).

PACKING

Semi-finished products are taken to the different packing lines (eight for trays and three for pouches) by a fully automated fleet of 34 laser-guided vehicles.

Trays are labelled on each side and put into cardboard packaging. A copacking unit assembles batches of trays in different flavours. Pouches are packed individually, or in multipacks (eight, 12 or 24 pouches of four different flavours), or in flowpacks (batches of four different flavours).

The products are put onto pallets and covered in film automatically before being taken to the storage area by a shuttle.

QUALITY

The company’s quality system is underpinned by three elements: The QAHSA* department is responsible for hygiene, the QASYS* department is responsible for ensuring product traceability through batch numbers, and the tray and pouch APUs* whose operators carry out checks at each stage of the manufacturing process to ensure products are compliant.

Metal detectors and cameras are used on lines to make sure there are no foreign bodies in the food.

*QAHSA: food, hygiene and food security quality. *QASYS: system quality. *APU: Autonomous Production Unit.

SUPPLY CHAIN

The Supply Chain team contains 55 people and manages all flows: purchasing, receipt, provision of dry materials (packaging, powder, cardboard, etc.) for manufacturing lines, finished product stock on pallets and shipments.

The La Lande logistics hub can hold 36,000 pallets in 27,000 sqm. Shuttles go up and down every 40 minutes each day of the week.

MAINTENANCE

The maintenance service keeps the production facilities in optimum condition so production can run smoothly and the company’s volume and quality goals can be met. The team has three specialities: methods, infrastructure and continuous improvement. 60% of the work is preventative (maintenance) and 40% is remedial (repairs). By carrying out predictive maintenance based on vibration analysis done on installations and oil analysis, the team aims to intervene at the right moment.

While maintenance is a mainly male profession, over 10% of our team are female (eight women are in the 70-person team).

See the video NORMANDISE Pet Food

SUPPORTS
FUNCTIONS

Our support functions support operational teams and improve the company’s overall performance through their work.

Planning organises production launches and arranges the schedule to suit the provision of supplies and our clients’ needs.

Methods work on continuous improvement, making us even more competitive and improving our working conditions further.

Sales administration is a trilingual team that acts as the interface between logistics and sales. This team records orders made by central buying services and coordinates the hauliers responsible for shipping.

Our values

Expertise

We are a high-tech company that cares about its staff and animals.

Cohesion

We work as a team helping each other and striving for shared goals.

Dynamism

We boldly innovate and listen to our ideas and what the market wants.

Peace of mind

We are a family business offering security a listening ear and professional opportunities.

Performance

Our teams contribute to our company’s success with their energy and commitment.

HR policy

We believe in the important role played by men and women in the success and performance of our company. Therefore, our human resources policy contains the following four areas:

Recruitment

We ensure that we apply principles of objectivity, ethics and non-discrimination to our recruitment processes and that we provide a unique candidate experience.

Staff onboarding

We provide a proper onboarding pathway suited to each new member of staff.

Internal promotion

We encourage professional development by offering tailored training programmes.

Wellbeing

We believe in providing colleagues with good working conditions to encourage them to develop and flourish as professionals.

NORMANDISE Pet Food recruits a range of staff from line operators to workshop managers in logistics, technical roles (maintenance technician, automation technician, maintenance sector manager), and in support functions (marketing, management control, sales, etc.)

Production roles are open to those beginning their career and to career changers, and provide a comprehensive onboarding and training pathway. Apprentices and interns are welcome and most go on to be offered a job or continue studying while working with us.

We strongly believe in internal mobility and professional development. Staff can climb the ranks of their department and take on new roles over time.

NORMANDISE Pet Food also wants staff to enjoy a sense of balance in their lives. With different working hours available, each colleague can adjust their timetable to suit their personal life.

Onboarding

New colleagues start with half a day of training that introduces the company, hygiene and food safety rules, energy and environmental rules, and safety rules. They also receive their work equipment.

They then follow a personalised three-week pathway. During this period, their team and tutors provide guidance and help them become familiar with the company, its practices and their new colleagues. Their manager also supports them as they learn to do their work by gradually adding to their tasks and sharing information.

After new colleagues have completed their onboarding pathway, they discuss with their manager how they are feeling, how the process went and how the training was. They are also told if they have passed their probationary period.

Parcours d'intégration

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