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As Technical Manager you will manage the technical function within the manufacturing unit, ensuring all materials, including finished products, are safe and conform to all relevant specification, legislation, and customer requirements.
Job Responsibility:
Manage the technical function within the manufacturing unit, ensuring all materials, including finished products, are safe and conform to all relevant specification, legislation, and customer requirements
Ensure the operational process and production of finished goods are appropriately controlled, via Hazard analysis and critical control points (HACCP), to ensure compliance with food safety and customer standards
Ensure that technical governance is in place to deliver audit compliance with respect to internal, external, legal and customer requirements
Investigations into key deviations from process and customer specification, taking appropriate action to bring the process back into control
Monitor departmental key performance indicators and challenge improvement when required to ensure targets are achieved and improved
Interface with the customers during site visits and audits, business reviews and other key opportunities
Provide leadership and direction to ensure that within the function people are kept safe, engaged, focused, developed and delivering to their potential
Ensure that a safe working environment exists for all colleagues and that, as a minimum, the department meets the standards set out in the Health, Safety and Environment policy
Requirements:
Experience working in high care
Desired: educated to degree level with a specialism in Food Science, Food Technology or Microbiological qualification
Holds the following relevant qualifications: Advanced food hygiene level 4 or equivalent, level 4 HACCP
Basic allergen awareness/practical knowledge of the management of allergens
Demonstrable experience, at technologist level, of working with a retailer
expertise in interpretation of customer code of practice and competent in the use of customer technical databases
Experience of maintaining an internal audit programme
Experience of maintaining a quality management system
Experience of technical strategy implementation
Demonstrable experience of delivery of BRC certification (International standard for food safety and quality) and/or equivalent certification standards
A skilled problem solver with experience of using root cause analysis techniques
Experience of managing supplier auditors and customers
Ability to evaluate and interpret shelf-life results
Experience of applying food legislation to manufacturing practice