Technical Manager

Drnewitt; Melksham; On-site; GBP 55,000 - 75,000; Full time

Job summary

Drnewitt is seeking a Technical Manager to own the site’s technical, food safety, quality and regulatory agenda within a chilled food business in Somerset. You will provide strategic direction while staying close to day-to-day activity, customers, suppliers and site operations.

Lead the technical function, set clear standards for HACCP, BRCGS, quality systems and regulatory compliance, and drive continuous improvement across NPD, production and supplier management.

Qualifications

• Previous experience in a comparable technical leadership position within chilled food manufacturing.
• A Food Technology degree or equivalent professional background.
• Level 4 Food Safety and HACCP qualifications would be advantageous.

Responsibilities

• Lead the technical function and set clear standards for food safety, quality, regulatory compliance and technical risk management.
• Act as the principal technical point of contact across operations, commercial teams, procurement, customers and suppliers.
• Own the site's technical risk-management approach and promote a strong, proactive food safety culture across the wider business.
• Manage the technical budget and ensure resources are aligned with business priorities.
• Build structured cross-training and succession arrangements to reduce dependency on individuals and strengthen team resilience.
• Represent the technical function with customers and understand differing requirements across UK and international markets.

Skills

Food safety

Quality management

Regulatory compliance

Technical leadership

Data analysis

ERP systems

Auditing

Education

Food Technology degree

Tools

ERP systems

Job description

Job Description

Somerset | Technical Manager

An opportunity to take ownership of the technical, food safety, quality and compliance agenda within an established chilled food business. The successful individual will provide strategic direction while remaining close to day-to-day technical activity, customers, suppliers and site operations.

THE OPPORTUNITY

Lead the technical function and set clear standards for food safety, quality, regulatory compliance and technical risk management.

Act as the principal technical point of contact across operations, commercial teams, procurement, customers and suppliers.

Maintain robust systems and standards while identifying opportunities to improve efficiency, consistency, shelf life and customer satisfaction.

FOOD SAFETY, QUALITY & REGULATORY ASSURANCE

Own the site's technical risk-management approach and promote a strong, proactive food safety culture across the wider business.

Ensure HACCP, TACCP and VACCP arrangements remain effective, current and embedded within operational teams.

Maintain compliance with BRCGS requirements and continually strengthen the site's quality management systems.

Oversee intake and quality-control activity, ensuring deviations are investigated, root causes established and corrective actions delivered.

Lead the investigation and close-out of customer complaints, with a focus on sustainable corrective and preventative action.

Keep the operation prepared for customer, regulatory and certification audits and ensure agreed standards are consistently achieved.

Monitor legal, customer, food safety and environmental obligations, balancing compliance with commercial and operational priorities.

Contribute to cost-reduction and sustainability initiatives without compromising product safety or quality.

TECHNICAL LEADERSHIP & TEAM CAPABILITY

Lead, coach and develop the technical team, creating a capable, resilient function with clear ownership and accountability.

Introduce and maintain meaningful technical KPIs, using data and trend analysis to focus activity and improve performance.

Build structured cross-training and succession arrangements to reduce dependency on individuals and strengthen team resilience.

Identify capability gaps and implement practical development plans covering technical, regulatory, dairy and interpersonal skills.

Manage the technical budget and ensure resources are aligned with business priorities.

Work cross-functionally to ensure technical considerations are built into operational and commercial decisions.

CUSTOMERS, SUPPLIERS & EXTERNAL STAKEHOLDERS

Represent the technical function with customers and understand differing requirements across UK and international markets.

Work closely with commercial and supplier-facing colleagues to demonstrate the value of the technical function.

Identify technical and compliance risks early in product launches and ensure appropriate controls are in place before market release.

Manage and continuously improve supplier approval arrangements, including risk assessments and supporting documentation.

Conduct supplier visits and audits where required, combining technical assurance with strong relationship management.

Maintain effective relationships with relevant external bodies, customers, suppliers and local authorities.

NPD & CONTINUOUS IMPROVEMENT

Provide technical leadership for cream product development, ensuring concepts are safe, compliant, technically achievable and commercially appropriate.

Support the full development process from initial screening through testing, validation and regulatory compliance.

Drive improvements to technical and quality systems to increase right-first-time performance, reduce waste and complaints, and strengthen shelf-life performance.

Explore digitalisation and automation opportunities that improve efficiency, data quality and decision-making.

WHAT YOU'LL BRING

Previous experience in a comparable technical leadership position, ideally within chilled food manufacturing and UK retail supply.

A strong practical understanding of food safety, quality systems and technical risk management; dairy or cheese experience would be advantageous.

Experience implementing and maintaining BRCGS Grade A standards and delivering HACCP-based food safety initiatives.

A Food Technology degree or equivalent professional background.

Level 4 Food Safety and HACCP qualifications would be advantageous.

Confidence working with ERP systems and technical data.

Strong leadership, communication, influencing, organisation and people-development skills.

Practical experience of internal and external auditing, together with HACCP, TACCP and VACCP.