The Technical Manager will lead all site technical, quality, and hygiene functions, ensuring all products are manufactured safely, legally, and to the highest quality standards. The role is responsible for maintaining compliance with BRCGS, HACCP, and customer requirements, while promoting a strong food safety and hygiene culture across the site.
Key Responsibilities
* Lead and manage all site technical and QA activities to ensure food safety, legality, and quality compliance.
* Maintain, review, and continuously improve the site Quality Management System and HACCP plans.
* Lead internal, customer, and third-party audits, including BRCGS, retailer, and local authority audits.
* Manage customer complaints, non-conformances, and root cause investigations, ensuring effective corrective and preventive actions.
* Oversee raw material, packaging, and supplier approval processes.
* Ensure accurate completion and control of product specifications and labelling.
* Manage hygiene operations, including daily and deep cleaning schedules across all bakery areas.
* Ensure effective allergen controls, environmental monitoring, and microbiological testing programmes.
* Act as the main technical point of contact for customers, auditors, and suppliers.
Team Leadership & Site Standards
* Lead, train, and develop QA and hygiene teams, ensuring competence and compliance with site procedures.
* Promote high standards of hygiene, GMP, and food safety through strong leadership and visibility on the factory floor.
* Support site health and safety requirements, including COSHH and safe chemical handling.
* Drive continuous improvement initiatives and maintain audit readiness at all times.
Skills & Experience
* Strong knowledge of food safety management systems, BRCGS, and HACCP.
* Previous experience in a technical or hygiene management role within food manufacturing.
* Confident communicator with the ability to influence at all levels.
* Well organised, detail-focused, and proactive in problem solving.
* Degree in Food Science, Food Technology, or a related discipline preferred.
* HACCP Level 4, Food Safety Level 4, and audit experience advantageous.