Role Purpose
The Technical Lead will be responsible for managing all aspects of food safety, quality control, and compliance within the business. They will lead the technical team, ensure that all products meet regulatory and customer standards, and continuously improve systems to maintain the highest standards of food safety and quality.
Key Responsibilities
* Lead and manage the company’s Quality Management System (QMS) to ensure compliance with BRC, HACCP, and food legislation requirements.
* Maintain and improve SOPs and site policies, ensuring staff adherence at all times.
* Oversee food hygiene, laboratory practices, and quality control processes.
* Plan, implement, and review continuous improvement initiatives in food safety and technical systems.
* Act as the main technical representative for the business with customers, suppliers, and external auditors.
* Coordinate and support third-party audits, customer audits, and internal audits (HACCP, GMP, CCP, hygiene).
* Investigate and resolve customer complaints and non-conformances, ensuring corrective and preventative actions are applied effectively.
* Manage and approve production and compliance documentation, including cooking, packing, orders, deliveries, and stock.
* Ensure effective training and competency management (Food Safety, HACCP, SOPs) for all staff.
* Supervise and develop technical and production support teams.
* Manage the site documentation tracker, validation schedules, and sampling programmes.
* Provide senior management with regular trend analysis reports (e.g., micro trends, internal non-conformances, swabs, and product holds).
* Ensure compliance with legal and customer requirements for labelling and product safety.
Key Performance Indicators (KPIs)
* Compliance: Successful management of HACCP, BRC, and food safety systems.
* Audit Performance: Passing third-party and customer audits with minimal non-conformances.
* Training & Development: Staff trained, competent, and adhering to hygiene and safety protocols.
* Complaint Management: Timely resolution of customer complaints with effective root cause analysis.
* Process Efficiency: Implementation and improvement of systems and SOPs to improve workflow and compliance.
* Documentation Accuracy: All production and technical documentation completed and maintained correctly.
* Organisational Performance: Clear communication, leadership, and effective supervision of staff.
Person Specification
Essential Skills & Experience
* Strong background in food safety and quality management.
* Knowledge of BRC standards, HACCP principles, and food legislation.
* Experience managing audits, QMS, and SOPs.
* Proven leadership and team management skills.
* Excellent communication, organisation, and problem-solving skills.
Desirable
* Experience in a food manufacturing or FMCG environment.
* Qualifications in Food Science, Quality Management, or related discipline.
* HACCP Level 3 (or higher) and Food Safety certification.
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