Donald Russell is a quality food business with a rich heritage in butchery based in Inverurie, Aberdeenshire. With three key arms to our business, we have been supplying hotel and restaurants groups in the UK since 1974 including Malmaison, Hotel Du Vin, 63rd, La Relais de Venise and The Goring to name a few. Our trade export arm exports to markets around the world including Europe and Asia, and we have been selling frozen food direct to consumers 30 years. Part of Vestey Holdings Limited we are a family business with strong values set that are the foundations of our culture. In 2024 we celebrated 50 years in business, launched a new brand, website and TV advertising campaign. So far. This year we have been awarded the Kings Royal Warrant, we have restructured our business, and we are investing in a new ERP system that will be fully implemented in the next few months. The Role The successful candidate for this new role will have a strong background working in a food production environment and will be an integral member of the technical team, tasked with ensuring that Donald Russell remains a legally compliant Food Business Operator (FBO) and EC approved plant. Operating the supplier approval program, documentation, accreditations, and performance monitoring. Responsible for the delivery and reporting of KPI’s on Food Safety and Quality. Working in collaboration with the Health and Safety Manager to ensure regular training/refreshing of training and mentoring of the team to improve performance and technical understanding. Compliance and verification of labels. Identify trends in customer complaints, investigating & reporting weekly. Responsible for running product recall and traceability exercises. Organoleptic assessment of shelf life. Complaint investigation for all Food Safety & Quality issues using root cause analysis. Lead the site training plan with regards to food safety, and legislative requirements, including allergens, microbiology awareness and good practice. Trend results of environmental swabbing regime and communicate these results to relevant departments in the business and ensuring corrective actions are carried out in a timely manner. Monitor the microbiological and chemical testing of products to ensure the results are within normal limits. Manage external raw material finished goods, packaging and ingredient specifications. Implement and Maintain Quality Attributes. (Inhouse & outsourced), and SOP’s/Recipes. Coach and mentor QC staff to drive standards forward. Educate and promote food safety and technical standards across the operational teams and coach best practice. Competently liaise with Suppliers and auditors as required (internally & externally). Competently auditing against the defined internal audit schedule and closing out of non-conformances. Creation of Specifications for all new products and upload to our system both inhouse and outsourced specifications. Qualifications Internal Auditor Course. HACCP Training (AIG). Food Labelling e-learning Course (FSA). Food Allergy online course (FSA). Traceability e-learning course (FSA). Root Cause Analysis e-learning Course (FSA). Food Allergen Training (FSS). Vacuum packing and modified atmosphere packing of food (FSA). Level 3 Intermediate Food Hygiene preferred.