Job details

The Culinary Food Group

Position Type:

Full Time

Reference No:

TCFG_475

Location:

Kildare

Prepared by:

Group HR

Approved by:

Group HR

Date:

2024-11-26

Quality Manager

Quality

Job Purpose:

Lead the Quality department in the development and maintenance of the Quality and Food Safety systems to regulatory, legislation, customer, and third-party standards. Ensure the technical requirements of the business are fulfilled in terms of customer service. Provide technical expertise and advice in the areas of food safety and legal requirements as well as leadership, support, and training for quality improvement projects!

Reports to:

Technical Manager

Key Responsibilities:

Responsibilities associated with this role include, but are not limited to:

Communication and People Management skills

  • Ability to lead, motivate and develop a team of professional technologists
  • Coordinate with all departments and managers and represent the team at senior management and Group level
  • Influence decision making to ensure food safety and quality needs of the business are being met
  • Ensure that the company is kept aware of legislative & customer constraints on the business and any standards in terms of quality and food safety and integrity are adhered to

Department Management

  • Incorporating Group KPI targets and objectives into Plant system and ensure they are measured, monitored, and achieved
  • Ensure effective communications of customer requirements to the Operations team and ensuring their compliance
  • Work with the Innovation team for the successful launch of new products into production, and for product and process improvement projects
  • Budget Controls – Agree and manage the annual budget for the department
  • Strategic review of technical information- review of results and trends, analysis of same and action, taking appropriate actions when required to ensure criteria met and to make improvements to the process, plant and systems as necessary
  • Champion training and development of staff in the areas of food safety or quality, for example: Induction, Hygiene & Cleaning, Food Hygiene, HACCP, Allergen Awareness, Taste Panel
    training
  • Lead the implementation of plant wide Process & Quality System Improvements, working with the relevant departments to ensure multi-disciplinary approach
  • Recognise and implement opportunities for Quality improvement in both manufacturing and business processes

QMS & HACCP Systems

  • Lead the site HACCP team, challenging processes food safety systems and maintaining and reviewing the plan as required
  • Lead the site TACCP team, challenging the integrity of all systems from a vulnerability and food defence perspective
  • Ensuring that the procedures, process documentation and systems in use comply with customer and best practice requirements, maintaining and reviewing when driven by improvement, audit and customer requirements etc
  • Responsible for the implementation of the internal audit programme to ensure Quality System Compliance
  • Leading the management of external audits for food safety and quality audits for customers, governing bodies (e.g., BRC, DAFM and their representatives, M&S, Tesco, Waitrose (Retail) Greencore, 2SFG (Manufacture), Brake Bros, Yum Brands (Foodservice))

Customer Management and Service

  • Implement and maintain detailed specifications and quality standards for all finished products, knowledge of various software programmes used by customers required (Micros,
    Hamilton Grant, FIND, etc)
  • Ensure that internal specifications for the factory are developed and maintained
  • Responsibility for the management of queries or complaints from customers in a timely manner, involving other teams where needed
  • Meet with customers and represent the company’s technical expertise when needed as part of customer service or as part of investigation of issues
  • Be a key member of the business development team, helping to forge new relationships and build on existing ones

Supplier Management

  • Ensure the supplier management process is maintained with detailed specification, risk assessment, audit and approval records for all raw material, packaging or miscellaneous suppliers and complies with customer and best practice requirements
  • Review and evaluate suppliers to give feedback on performance and quality on a frequency that reflects their risk, size, and complexity
  • Travel to conduct supplier audits as necessary as part of new approval, ongoing review or in response to issues
  • Manage the approval of new raw material, packaging, or miscellaneous suppliers
  • Keep buying team appraised of supplier behaviours / quality of service / goods as part of review

Testing Programmes

  • Ensure raw material, process and finished product evaluation, validation and verification is completed as required within production, leading the team to solve issues as they arise
  • Risk assess and lead implementation of microbiological, chemical, and physical testing schedules in accordance with agreed programme
  • Deal with non-conformances (internal and external) and drive root cause analysis in a timely and comprehensive fashion, involving all relevant disciplines, and using learnings to drive continuous improvement
  • Management of quarantined product, ensuring product traceability and safety is maintained
  • Shelf-life analysis management as required for ambient, chilled, and frozen products

Skills / Qualifications / Experience:

  • Diploma or higher in a Food Science related subject
  • 5+ years in a similar role in FMCG or food retail environment
  • Knowledge of BRC standards required and preferably with familiarity of cooking processes and high care facilities. Some technical management experience an advantage
  • People management experience an advantage
  • Lead auditor certification is preferential
  • HACCP certification is essential
  • Proficient written, numerical and verbal skills
  • Numerical ability to record, interpret and analyse key process data
  • Fluency in the English language
  • Self-starting individual, capable of clear strategic view and implementation
  • Team management and leadership skills a must
  • Ability to communicate effectively with and present to customers, Stakeholders (e.g., DAFM), Suppliers, Senior Management / Directors
  • Understanding of food safety and quality management systems
  • Strong knowledge of food legislation, BRC Global Food Standard and specific customer standards and codes of practice
  • Good interpersonal skills, and the ability to react well under pressure
  • Excellent proficiency in the use of MS Office tools
  • Demonstrate flexibility and adaptability
  • Ability to work cross functionally, meet deadlines and build effective relationships
  • Ability to identify and actively plan improvements
Note: As with all positions, due to the dynamic nature of Arrow Group business, key responsibilities will evolve and change over time. Some travel will be required. Appointment to this role is subject to the candidate’s eligibility to work in Ireland.

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Quality Manager

Company: The Culinary Food Group

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