Quality Assurance Team Leader

• Monitor and verify livestock and product to ensure compliance to relevant legislative and customer specifications through daily checklists, such as: temperature, contamination, labels, weight, packaging etc.
  
• Monitor and verify that all product due to leave the site is within the legislative and customer specifications, and within the limits and defined criteria set out in the relevant specifications, such as: contamination, temperature, labels, weight, packaging etc.
  
• Ensure all product labels are accurate, to the required standard and of high print quality.
  
• Complete all monitoring and/or verification practices in line with the H.A.C.C.P plan
  
• Take samples using the Trace Soft monitoring system, complete accurate testing and recording of relevant carcasses/primals in line with sampling schedule, including pH testing in line with customer-specific testing regimes and DNA testing for external laboratory analysis.
  
• Complete accurate daily calibration checks on required equipment/machinery, including scales, before, during and after production.
  
• Undertake assigned internal audits in accordance with the audit schedule and associated scope of work, communicating effectively with across production teams on audit plan, conformances, improvement suggestions and any non-conformances.
  
• Participate as required in external audits.
  
• Maintain accurate and legible documented records.
  
• Any other duties as required by management and within the competency of the post holder
  

Requirements

• Commitment to Company Values; Passion for food, Ambition, Responsibility and Teamwork
  
• Passion for Food at forefront of day-to-day performance
  
• Ambition to develop self to achieve personal and business goals
  
• Responsibility for positive contribution to business
  
• Team Work across all levels, departments and teams, willing to go the extra mile
  
• Experience within a Technical / Quality role at a supervisory or management level is essential
  
• Good knowledge of industry and customer standards, inclusive of H.A.C.C.P principles and food safety / hygiene legislation
  
• Team management skills are required in order to facilitate smooth operation of the quality assurance functions, allowing staff development and departmental efficiencies.
  
• Level 3 Food Safety certificate in Food Hygiene and Manufacturing is preferred
  
• Communicate well in written and oral form with multi-nationals on all levels
  
• Fluent English (verbal and written) is essential
  
• Elementary Level 2 standard for English desirable
  
• Foundation level H.A.C.C.P is desirable
  
• Knowledge of basic IT is desirable
  
• Professional approach, strong influencing skills
  
• Working collaboratively with all teams to achieve common goals
  
• Meticulous attention to detail essential
  
• Commitment to good practice and continual improvement
  
• Sound understanding of integrity and compliance to food safety and hygiene requirements
  
• Passionate about customer service
  
• A decisive, results orientated self-starter with high energy levels and initiative