Technical Manager

J. PAO & CO. LIMITED; Dunstable; On-site; GBP 60,000 - 90,000; Full time

Job summary

J. PAO & CO. LIMITED is seeking an experienced Food Technical Manager to ensure safety, legality, high quality, and hygiene across the site and food supply chain. The role acts as the technical authority bridging food science, quality assurance, compliance and operations.

You will lead the site technical department, enforce HACCP, drive training programs, manage audits and the cold chain, and maintain BRC accreditation at the highest level. Excellent leadership and communication are essential.

Qualifications

• Experience in leading technical teams and cross-functional collaboration.
• Strong knowledge of BRC/HACCP and food safety standards.
• Proven ability to implement and maintain food safety programs.

Responsibilities

• Manage site technical and legal compliance.
• Lead the site technical department and QA systems.
• Oversee BRC accreditation processes and audits.
• Drive HACCP and food safety culture across the site.
• Coordinate supplier and internal audits and corrective actions.
• Ensure testing and verification procedures are current and timely.
• Address customer audits, complaints, and technical concessions.
• Manage training, documentation, and induction programs.

Skills

Leadership

Communication

Quality Assurance

Regulatory Compliance

Education

Degree in Food Science

Job description

We are a AA grade BRCG site and seeking an experienced and highly skilled Food Technical Manager who will be responsible for ensuring that the site and food products are safe, legal, high quality, hygienic and compliant with regulatory, customer, and company standards throughout the site and food supply chain. The role bridges food science, quality assurance, compliance, and operations, acting as the technical authority within our food manufacturing site.

Technical

• Manage the site technical and legal compliance.
• Manage the site technical department.
• Manage the site quality systems in line with BRC best practice.
• Build and maintain a food safety culture.
• Ensure that the site has appropriate accreditations, BRC grade A minimum.
• Ensure that the supply chain is properly maintained and managed, ensuring compliance to company quality systems.
• Understand the key elements of specification, certificate of conformance and so on such that safety, quality and legality are fully complied with through the entire production chain.
• Operate the company internal and supplier audit program ensuring that all non-conformance is reported in a timely manner and that corrective action is carried out as appropriate.
• Ensure that all testing and verification procedures are operated in a correct and timely manner.
• Deal with customer issues including audits, complaints, and technical concession reporting.
• Ensure that the cold chain operates in accordance with the company quality systems.
• Operate a budget such that all technical and QA activities are correctly resourced and operate efficiently.
• Ensure that HACCP is current and up to date.
• Organise and chair key technical review meetings including HACCP team meetings.
• Ensure waste management compliance.
• Develop, implement, and maintain effective training programs.
• Ensure that all training is current and up to date.
• Develop and maintain documentation, record keeping of training and an induction programme.
• Ensure induction training is delivered to all.
• Managing site microbiological performance through effective root cause analysis.
• Monitor, measure and report on organisational development plans and achievement.
• Manage performance review administration with all managers.

General

• Deal with emergency situations as appropriate and communicate appropriately.
• Set and maintain high standards of conduct, safety, and food hygiene within the team.
• Write / update RA’s and SOPs where required.
Set individual objectives and conduct appraisals.
• Managing individual performance and conduct disciplinaries where appropriate.
• The recruitment and training of new staff when required.
• Always work within the safety and food safety guidelines of the business.
• Be an active member of the site H&S committee.
• To define and promote safe working practices within all operating procedures.
• Responsible for the legal duty of care owed to employees and others.
• Responsible for understanding the relevant requirements of the health and safety policy.
• Comply with all appropriate HR policies and manage the compliance of your team.
• Proven technical management experience gained within a chilled food manufacturing environment.
• Extensive knowledge of BRC and HACCP.
• Proven work experience as a training manager.
• Excellent communication and leadership skills.
• Ability to plan, multi-task and manage time effectively.
• Strong writing and record keeping ability for reports and training manuals.
• Good computer and database skills.
• Degree in Food Science, Microbiology, or related discipline.