Quality Supervisor

New England Seafood; New Waltham; On-site; GBP 32,000 - 42,000; Full time

Job summary

New England Seafood International is a UK-based importer and processor of premium fish and seafood. The Quality Technician / Supervisors / Area Lead role ensures daily QA in a production area, following HACCP/TACCP and driving improvements.

You'll link factory operations with the Area Quality Manager and support audits. Role requires strong GMP knowledge, RCA skills, and the ability to coach operatives while collaborating with Operations and Technical teams to safeguard product quality and

Qualifications

• Demonstrate understanding of GMP and HACCP within QA scope.
• Knowledge of QC documentation, audits and corrective actions.
• Able to interpret regulatory and customer quality expectations.
• Strong communication and teamwork across shifts and functions.
• Ability to coach production operatives on processes and behaviours.

Responsibilities

• Maintain a strong factory floor presence (minimum 85%) to verify compliance with processes, standards, and CCPs.
• Implement actions agreed by HACCP, TACCP, and Quality Plan Teams within the area.
• Upscale CCP's, OPRP's, and QCP breaches.
• Monitor CCPs/OPRPs/QCPs and report KPI trends with improvement actions.
• Coach Production Operatives on processes and behaviours and support the Technical team.

Skills

Factory presence

Auditing

Root cause analysis

Coaching

Leadership

Tools

Microsoft Word

Excel

K2

Piranha

Job description

Who is New England Seafood International?

New England Seafood International (NESI) was established in 1991 and is an importer and processor of premium fresh and frozen sustainable fish and seafood. NESI employs circa 850 people across three sites in the UK and imports a wide range of wild and farmed fish and shellfish from all around the world. We are part of the Sealaska Corporation, an Alaska Native corporation formed in 1971 and which is owned by 26,000 Tlingit, Haida and Tsimshian shareholders, who are all bloodline descendants of the first settlers to the Americas.

Our vision is to “show people how to enjoy fish every day” and we pride ourselves on our supply chain integrity, sustainable sourcing and high-quality product. Our values run through our business and are Respect, Customer Care, By Learning We Grow, Team Spirit and Integrity.

Quality Technician / Supervisors / Area Lead (T2 Level) - Job Descriptions

To manage and own day‑to‑day quality assurance activities within a designated production area (in a rotation basis). Ensures procedures are followed, audits are completed, and non‑conformances are effectively managed. Acts as the link between factory operations and the Area Quality Manager.

Key Responsibilities

Operational QA Management

• Maintain a strong factory floor presence (minimum 85%) to verify compliance with processes, standards, and CCPs.
• Implement actions agreed by HACCP, TACCP, and Quality Plan Teams within the area.
• Responsible to upscale CCP's, OPRP's, and QCP breaches.
• Responsible to monitor the performance of CCP's, OPRP's, and QCP (Safety & Quality KPI's).
• Collate and report ar. a-specific KPIs, highlighting trends and initiating local improvement actions.
• Escalate poor performance and present improvement plan to Quality Manager.
• Supporting Operation Supervisors to ensure all product exiting the factories daily meet the customers final product specification (including brand, own label, and food service).
• To influence and work closely with, but not manage the Operations team, Engineers and other members of the Technical team.
• Working with other tier two team members drive and enforce food safety culture initiatives.
• Coach Production Operatives on the processes and behaviours utilising experts to support this work as required.

Audits & Validations

• Participation in completing the internal audits against the internal audit schedule.
• Own the Factory internal auditing process, including Risk assessment, schedule, training, completion rate, non-conformance close out.
• Report Findings to Area Managers.
• Conduct CCP audits against the defined schedule ensuring all non-conformances are highlighted to the relevant department head and closed, using RCA to prevent a reoccurrence.
• Conduct ‘in-process’ raw material audits across site to verify the correct use and handling of Raw materials. Generating detailed audit reports and highlighting non-conformances to the relevant production and Technical personnel.
• Confirm Line Start‑up checks are completed correctly and any issues are flagged.
• Confirm Hygiene checks and audits are completed correctly and any issues are flagged.
• Conducts validation and verification exercises, including report writing and evaluation of results. Actions and escalates adverse results when necessary.

Investigations, Corrective actions and RCA’s

• Investigate local non-conformances, micro failures, and customer complaints within set timeframe using RCA to prevent a recurrence.
• Gather the information required to allow a thorough investigation and root cause analysis to be carried out following the identification of food safety, legality and/or quality issues i.e. product contamination, hygiene issue, process control, audit non-conformances and breach of critical control points and operational prerequisite.
• Ensure corrective actions are implemented in collaboration with the Area Production Manager.
• Manage quarantined materials in their area, making decisions or escalating based on cost/risk. Ensure decision & action is taken on timely manner.
• Support and manage the use of the concession log and manages the downgrade material process.
• Informs T2 and maintains clear communication and KPI performance.

Product and Site Surveillance

• Regularly attend taste panel.
• Ensure samples are available and schedules are being followed.
• Ensure schedules i.e. environmental swabbing and testing, calibration, raw material testing (fish, packaging and ingredients) are carried out as per stated frequency. Implement corrective actions, as required.
• Investigate any adverse results in a timely manner.
• Conduct shelf‑life assessments as required against the schedule.
• Maintain and implement Factory related risk assessment (i.e. Swab, water, FB, calibrations, etc.).
• Work collaborative with Compliance coordinator to update Risk assessments and schedules when required.
• To be part of the technical risk assessment process for any new equipment, and ensuring the delivery of any training requirements are captured.

NPD / EPD and Projects

• Presence and support any NPD trials, Pre-Pros, ensuring any technical actions are raised and completed.
• Ensure all quality / food safety check points are validated and recorded.
• Manage the update of the Product Matrix.
• Support delivery of area improvement projects and PIPs.
• Ad-hoc project work as gaps are identified.
• Support Technical Management with continuous improvement projects such as amendments to traceability paperwork, better ways of working, task analysis, etc.

Team and Coverage

• Deputise for the Area Quality Manager when required, including external audits and visits.
• Oversee the day-to-day activities of Quality Assistant within their area, ensuring correct task execution.

CMS Updates and Training

• Support the area Quality Manager on the delivery of training on Factory Technical processes and procedures to Operations and/or other departments as required (i.e. Weekends, out of hours).
• Ensure the correct documents are issued, implemented and completed within the site and kept up to date with any amendments being issued in a timely manner.
• Communicate, deliver training or brief the changes when required.
• To ensure the required technical documentation is in place, accurately populated and easy to retrieve.
• Understand certifications and COP's and ensure the technical requirements are understood across the various business areas and by the Operations team implementing the standards.

Required Knowledge

• Demonstrate an understanding of food safety in relation to the role
• Demonstrate awareness of the various compliance requirements of the role
• Demonstrate understanding of GMP
• Demonstrate a basic understanding of microbiology as required by the role
• Demonstrate a basic understanding of HACCP
• Demonstrate an awareness of the importance of accurate date coding
• Demonstrate a basic understanding of allergens
• Demonstrate a basic understanding of appropriate legislation
• Demonstrate a basic understanding of and work to achieving the department KPI's
• Demonstrate a basic understanding of all relevant accreditation standards and Customer COPs
• Demonstrate an understanding of the process for data gathering
• Demonstrate an understanding of the standard they are auditing

Functional Skills

• Good comprehension of the English language and communicate appropriately
• Good levels of literacy; is able to read and complete documentation as appropriate to area
• Use ICT programmes which are appropriate to the role e.g. Microsoft Word, Excel, K2, Piranha
• Good levels of numeracy; the ability to read and understand basic statistical data
• High levels of literacy; is able to produce and understand complex documentation and reports
• High level understanding of numeracy; with the ability to analyse and make recommendations on statistical data

Attitude And Behaviours

• Adopt a flexible approach to the business requirements
• Demonstrate accuracy and attention to detail
• Demonstrate the ability to work well in a team
• Appreciate and respect different approaches to work
• Attend / read communication updates when prompted
• Consider others when making decisions
• Create positive relationships and work effectively with colleagues
• Focus on and see through to completion the results that are set out to be achieved
• Demonstrate you are not discouraged by failure or obstacles, but is realistic in the face of practical alternatives
• Demonstrate you are undeterred by negativity of others
• Demonstrate you are reliable and trustworthy
• Treat people as equals and generate a rapport built on trust and honesty
• Maintain confidentiality in appropriate situation
• Personally demonstrate the correct safety and hygiene behaviours
• Not compromise on food safety
• Adopt an organised approach to work
• Work unsupervised