As Assistant Technical Manager, you will assume a critical role in the organisation. This position demands proactive leadership, effective team management, and a steadfast commitment to upholding and enhancing quality standards, including compliance with TFMS, BRC, and other pertinent quality and HACCP systems.
Key Responsibilities:
1. Collaborative Team Management:
o Support and work closely with the Technical Manager, contributing as an essential member of the management team.
o Where appropriate deputise for the Technical Manager, leading Customer and Third-Party Audits, attending and/or chairing relevant meetings.
o Ensure strict adherence to customers' quality standards in addition to certified standards including but not limited to TFMS, BRCGS, RSPO, Soil Association, and other relevant systems.
2. Technical Support:
o Act as a central point of contact, offering support to quality and production teams on quality and technical-related challenges.
o Implement a systematic approach to report and rectify any non-compliances to quality or food safety procedures, ensuring swift corrective actions and detailed reporting to the Technical Manager.
3. Quality and HACCP System Improvement:
o Lead initiatives to drive and implement improvements across plant-wide Quality and HACCP systems.
o Proactively cultivate an environment where the business is consistently "Audit" ready, collaborating closely with the Quality Manager and the production team.
4. Supplier Management:
o Take charge of addressing any supplier non-conformances, overseeing the implementation of corrective actions, and providing comprehensive reports.
o Support with the maintenance of the Supplier Approval and Monitoring Programme.
5. Adaptability and Additional Duties:
o Demonstrate adaptability to respond effectively to evolving needs and challenges as directed by the Technical Manager and/or Director.
o Undertake any reasonable duties directed by the Technical Manager and/or the Director.
6. System Management:
o Oversee the efficient management of Quality and HACCP systems within the department, ensuring continuous improvement.
o Support the team with the completion of Internal Audits as required.
7. Desirable Qualifications and Skills:
o Diploma / bachelor’s degree in a relevant field (Food science, Quality management).
o Proven track record and experience in a similar role within the food industry (Min 3 Years).
o Experience with Major Retailers such as but not limited to Tesco, Sainsbury's, John Lewis, The Co-Operative.
o Comprehensive understanding of Quality Standards, HACCP (Certified to Level 3 Minimum), and food safety regulations.
8. Desirable But Not Essential:
o Experience in Plant Based, Vegan and Vegetarian Product manufacture.
o Experience in High-Risk Production Requirements.
o Experience in Chilled and/or Frozen Production.
o Train the Trainer Qualification.
o Level 4 HACCP Qualification.
Skills:
Logical Problem Solving and Decision Making, Proactive
Benefits:
Group Life Assurance, Laptop, Paid Holidays, Parking, Competitive Salary
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