Technical Manager

Job Title: Technical Manager

Job Type: Permanent

Location: Sheerness – ME12 1LP

Salary: To be discussed at interview

Working Hours: 8am-5pm

Reports to: Site Manager and Group Technical Manager

Daily Responsibilities:

1. Has full responsibility for the site Technical Team and all associated technical functions. Through the continual management, development and auditing of the Total Quality Management System ensure that the appropriate process control systems and procedures exist to deliver consistent and effective control of all products.
2. Work closely with the Bakery Management team to ensure all Food Safety, Quality and Legal requirements are controlled and met.
3. Deliver a Continuous Quality & Food Safety Improvement program through the development and implementation of improvement techniques on site.
4. Can Deputise for Group Technical Manager or Site Manager within the Technical remit.

Principal Accountabilities:

1. Install, develop, administer and audit the Food Safety & Quality Management System (FSQMS) across the site.
2. The FSQMS is reviewed regularly and updated accordingly.
3. Yearly FSQMS review and 3 / 12 monthly FSQMS takes place and full minutes available.
4. Manage the site Technical Team to achieve their optimum output.
5. Work closely with each individual to ensure they have clear objectives and are monitored to ensure success.
6. Drive personal and dept improvement into each individual.
7. Every member of the Technical Team has yearly performance reviews and 6-monthly 1-1s. The team works closely together and understands what part they all play in the overall team and business.
8. Work closely with and advise manufacturing departments on technical/quality aspects including food safety and quality legislation, weight management procedures, product protection and pest control, organoleptic requirements, hygienic design and sanitation systems.
9. Act as HACCP Team Leader including ensuring HACCP meetings take place and are used to complete HACCP studies.
10. Administer and control installation of all HACCP procedures and training. Audit and review.
11. All HACCP, FSQMS Requirements, Risk Assessments, Verification and Validation systems are in place for all products and processes.
12. Ensure all employees onsite understand the importance of following the Food Safety and Quality Systems.
13. Audit and Monitor all Supplier SAQ’s and Supplier performance, including rating and closing out all issues in a timely manner.
14. Ensure all Customer Specifications are up to date and completed as required. All Portal systems are understood fully and controlled within the dept.
15. Control performance ratings of Sub‑contractors, including periodic minuted reviews to prove performance.
16. Management of raw material intake quality assessment functions.
17. Work with Supply chain and Stores/Goods in team to ensure all Raw Materials are supplied to site in specification.
18. Control and Drive the BRCGS/ FSQMS Audit for the site.
19. Investigation, identification and advice on prevention of consumer/customer complaints are driven through site by Technical Manager.
20. Monthly Complaints meeting organized and takes place including trending all customer complaints.
21. Host audit and use available resources to obtain any requested information. Ensure audit is professionally organized and in control.
22. Ensure that the necessary Training on site at all levels is implemented and recorded from Raw Materials, FSQMS, HACCP, Production Processes and NPD to QAS and Product Assessment.
23. Administration of stock clearance, hold and concession process.
24. All relevant staff are aware of and following correct procedures.
25. Ensure competency is checked and recorded and any necessary re-training is carried out.
26. Overall management of hygiene system and reviewing along with hygiene manager.
27. Full Product Process review program in place to monitor and highlight any issue on process, ingredients, and final product.
28. All NPD, trials, launches and recipe modifications are attended and monitored by the technical team and full reports written and any changes followed through to final specifications/testing.

Qualifications (Essential/Desirable):

1. HACCP Level 4
2. ISO 9001 / FSSC22000 type qualification
3. Lead Auditor
4. Advanced Food Hygiene or equivalent
5. RCA Training
6. HND/Degree in Food Sciences or related subject
7. Extensive knowledge of food manufacturing.
8. Fully conversant with all aspects of food safety and UK Food Law.
9. Fully HACCP trained, Intermediate Food Hygiene Certification
10. Full and detailed understanding of the factory process and process capabilities, enabling speedy identification of potential process failure/process shortcomings.
11. Ability to implement and drive Improvement Programmes covering all areas of the business.
12. Fully conversant with the latest version of relevant Standards including BRCGS and able to steer factory towards achieving and maintaining results.
13. Food production: 3 years (required)
14. Technical Management: 3 years (required)
15. Language: English (required)
16. Work authorisation: Holding a valid permit to work in the UK.