Head of Technical

The Head of Technical is responsible for the governance and strategy of the technical department. The site technical lead and expert on food safety, legality and authenticity. A senior team member and manager of the technical team and function.

• Identifying the technical strategy, food safety/quality culture and communicating this to relevant parties.
• Managing the site quality systems to ensure legal compliance and compliance to 2 and 3 party audit standards.
• A key site lead in audits and customer/EHO/TSO visits.
• To oversee customer queries and complaints.
• Identifying the department objectives and linking them to the technical strategy and business quality management system objectives.
• Setting the objectives for each team member and identifying a clear path for their development.
• Mentoring individuals within the technical team and ensuring they are fully trained. Arrange external training courses as required for the team.
• Ensuring that manufacturing is conducted legally by remaining aware of any changes to legislation and/or guidelines and making the appropriate changes as and when necessary.
• HACCP Team Leader.
• The implementation and technical validation of new equipment in line with HACCP principles.
• Developing other members of the technical team so they are competent in HACCP.
• Completing supplier audits or visits as and when required.
• Developing other members of the technical team so they are competent in all technical tasks and have a can do attitude.
• Working with the Technical Services Team to ensure that specifications are completed accurately and in a timely manner and supplier approval is in place.
• Management of incoming checks of raw materials.
• To manage the Hygiene team with the Operations Director by providing technical support and data to the teams e.g. swab trends, best chemical usage/application, looking at new hygiene techniques to manage the cleaning windows.
• To manage the technical budget and report to the senior team on technical spends.
• To monitor and manage the micro trends of both sites in terms of product and environment.
• Ensure management of food safety, legality and quality incidents.