To manage adherence to internal and external technical standards through working with your technical team. To work with all other senior managers within the business in ensuring awareness, training and line ownership of quality issues to ensure that finished products conform with all aspects of safety, quality and legality as defined by customer specification and broader technical and legal requirements. To be responsible for a robust and constantly validated HACCP system including leading site HACCP teams To drive improvements in Technical KPI performance by utilising effective measurement techniques, recognising early trends and taking proactive actions To develop and maintain relationships with external contacts including customers, suppliers, statutory bodies and other third parties
To maintain and validate the site’s HACCP system including review of NPD product and processes To support the site’s Change Control process To identify effective KPI metrics and ensure robust monitoring & review (to include all Greencore governance KPI’s) To ensure timely completion of customer reports and management of actions To provide direction and judgement to a operational quality assurance function working within the business To provide direction and judgement to the Innovations department To deputise for the Technical Director To propose and deliver the departments budget requirements To ensure H&S compliance To manage external relationships with Universities, laboratories or other organisations for the purpose of acquiring new knowledge or access to technology in order to diversify the company’s quality, safety or financial status To be involved in or manage site projects (new equipment commission, layout changes, new builds etc) covering all technical aspects To deliver a high performance from the technical team as measured by the internal and external customers
Skills & Experience
Formal Qualifications/Skills/Knowledge Food Degree or HNC/D and a minimum of 5 years experience within chilled food/short shelf life manufacturing. Advanced HACCP certified. Level 4 Food Safety. A ‘can do’ attitude demonstrated in a challenging manufacturing environment. Strong interpersonal skills. Excellent organiser and time management skills. Financial and analytical skills, comfortable in dealing with complex data.