Description GROUP TECHNICAL MANAGER SALARY INCLUDES AN ADDITIONAL 10% PERFORMANCE RATED ANNUAL BONUS Implement, manage and constantly improve the quality systems used throughout the La Fromagerie wholesale site in Highbury (including warehousing operations) and the La Fromagerie shops to ensure food safety, quality and legal compliance. Maintaining Wholesale HACCP and SALSA – liaising with Wholesale Manager regarding systems and updates required as well as co-ordinating and implementing the documents and worksheets for an efficient stock control. Working alongside Wholesale/Warehouse Manager, together with shop Managers on movement of goods, rotation and maintaining the seasonality and information background. Key Responsibilities: Manage, maintain and enhance the companies HACCP system. Act as HACCP lead Implement procedures for SALSA accreditation Act as site lead for SALSA, EHO, TSO and Auditing Manage customer complaints and trading standards enquiries Manage the pest control function with outside contractors Create and maintain product specification sheets and technical data Create the technical aspects of all labelling Provide guidance on legal compliance related to labelling Act as subject matter expert for all project/ ad hoc and technical queries Undertake Wholesale price updates in Eureka and support with pricing where necessary Maintain contact with shops both face to face and through email, including Cheese Rooms to make sure they are running properly with all systems in place, and also the Cheese Rooms are showcasing specific cheeses that need to be sold quickly, as well as cheeses being used by kitchen are suitable for cooking, as well as bringing seasonality into focus. Duties: Monitor and enhance the quality systems used across the company (wholesale and retail sites) taking appropriate remedial action in the case of non-compliance. Ensure that all aspects of food safety, quality and legal compliance are maintained throughout the company Be responsible for the Product Matrix and product specifications. Ensuring all staff are trained in food safety and hygiene. Train staff to fully understand HACCP. Create HACCP documents as required and maintain, monitor and enhance the HACCP system. Liaise with new clients and provide accreditation packs where required. Monitor and maintain the Product Specifications system and use it to monitor the quality of raw materials. Handle any issues related to Product non-compliance including ensuring that the raw material is quarantined and the supplier is made aware. Liaise with the Purchasing Department when new Products are purchased for commercial reasons. Create the technical labelling, including ingredient lists, translations and nutritional panels. Undertake supplier visiting, if appropriate, and manage any Product compliance certificates. Manage customer complaints, including recording of data, drafting written replies to customers and following up to ensure that operations have carried out any remedial action (liaison with directors required). Manage any trading standards enquiries or complaints, including proposing remedial action, product recall and managing a shelf life library. Ensure that a critical team is briefed in preparation for product recall procedures. Implement, manage and maintain the SALSA accreditation process and follow up non-compliances. Manage relationships with external accreditation and technical advisory organisations. Observe and comply with the employee responsibilities as stated in the company’s health and safety policy. Support the Wholesale Manager and Assistant Manager with all aspects of the day to day running and management of the La Fromagerie Wholesale Division. Support Wholesale Manager and Patricia Michelson with French ordering if you are proficient in the French written and speaking language. Preferred/Desired Qualifications/Experience: Food Hygiene (level 3-4) HACCP advanced (level4) In-depth knowledge of SALSA and implementing SALSA processes and procedures Internal Auditor Cheese knowledge or willing to learn more about cheese