Job Description
This is a 12-month FTC
The shift pattern is a rotating schedule: 8am - 4pm, 4pm - 12am, 12am - 8am.
There are two openings.
Reporting to the Quality Manager, the role supports the effective and efficient day-to-day operations of the Quality Department. Focus areas include food safety, quality engagement, and performance improvement across the business. The department must adapt to evolving business needs while striving to meet targets and objectives.
Major Duties and Responsibilities:
1. Support the Quality Manager and act as the principal Quality Lead on shift, ensuring compliance with relevant food safety, legislative, and regulatory standards.
2. Implement initiatives with Operational, Hygiene, and Pest Control teams to eliminate quality and food safety incidents, mitigating risks.
3. Collaborate with QA Assistants to ensure effective and efficient completion of quality tasks.
4. Promote quality awareness and cultural excellence within the team and across the site.
5. Support site HACCP and food defense teams, establishing standards and procedures with key stakeholders.
6. Ensure audits are conducted by trained internal auditors and that corrective actions are completed.
7. Develop and manage sampling matrices for compliance and due diligence testing, including customer validation requirements.
8. Work with Supply Chain to ensure incoming ingredients and packaging meet specifications, including documentation such as COC and COA.
9. Track plant and quality performance against KPIs and report deviations to management and customers.
10. Assist during customer and third-party audits, managing corrective actions.
11. Support the review and improvement of quality procedures.
12. Provide product and raw material information to the Specifications Technologist for customer specifications.
13. Maintain high levels of communication.
14. Assist in achieving the department budget.
15. Adhere to all company procedures, including disciplinary and grievance policies.
16. Promote and uphold the company's core values and foster a culture of commitment and development.
Main Job Requirements:
Educational / Certification:
1. Degree or higher in Food Science or related field.
Job-Related Experience / Skills:
1. Understanding of AIB, BRC, SQMS, and regulatory audits.
2. Trained internal auditor.
3. Ability to analyze and communicate complex data effectively.
4. Proficient in PC use, MS Office, and web-based tools (e.g., TMS, SAP, Excel, Word, PowerPoint).
5. Thorough understanding of Quality and Food Safety Systems, including HACCP, TACCP, and food defense.
6. Ability to manage and motivate a team to meet targets.
7. Highly organized with good prioritization skills.
8. Willingness to travel as required.
Knowledge, Skills & Abilities:
1. Strong written, numerical, and verbal communication skills.
2. Self-motivated and disciplined.
3. Logical thinker with problem-solving skills.
4. Capable of working under pressure and tight deadlines.
5. Effective planning and organization skills.
6. Self-management and teamwork skills.
Behavioral Competencies:
1. Leadership — inspiring and motivating others.
2. Customer-focused mindset.
3. Good negotiation skills.
4. Results-driven and proactive.
5. Adaptable to change.
Staff Management / Supervisory Responsibilities:
1. No direct reports.
2. No indirect reports.
Working Conditions and Physical Effort:
1. Potential physical risks around machinery and bakery equipment.
2. Light physical effort required, including standing, walking, reaching, climbing, kneeling, and lifting.
3. Use of personal protective equipment provided.
Expectations:
* Demonstrate and promote the company's core values in People, Quality, and Growth.
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