Quality Supervisor

Who is New England Seafood International?

New England Seafood International (NESI) was established in 1991 and is an importer and processor of premium fresh and frozen sustainable fish and seafood. NESI employs circa 850 people across three sites in the UK and imports a wide range of wild and farmed fish and shellfish from all around the world. We are part of the Sealaska Corporation, an Alaska Native corporation formed in 1971 and which is owned by 26,000 Tlingit, Haida and Tsimshian shareholders, who are all bloodline descendants of the first settlers to the Americas.

Our vision is to “show people how to enjoy fish every day” and we pride ourselves on our supply chain integrity, sustainable sourcing and high-quality product. Our values run through our business and are Respect, Customer Care, By Learning We Grow, Team Spirit and Integrity.

Quality Technician / Supervisors / Area Lead (T2 Level) - Job Descriptions

To manage and own day-to-day quality assurance activities within a designated production area (in a rotation basis). Ensures procedures are followed, audits are completed, and non-conformances are effectively managed. Acts as the link between factory operations and the Area Quality Manager.

Key Responsibilities

Operational QA Management

Maintain a strong factory floor presence (minimum 85%) to verify compliance with processes, standards, and CCPs.

Implement actions agreed by HACCP, TACCP, and Quality Plan Teams within the area.

Responsible to escalate CCP's, OPRP's, and QCP breaches.

Responsible to monitor the performance of CCP's, OPRP's, and QCP (Safety & Quality KPI's)

Collate and report ar. a-specific KPIs, highlighting trends and initiating local improvement actions.

Escalate poor performance and present improvement plan to Quality Manager

Supporting Operation Supervisors to ensure all product exiting the factories daily meet the customers final product specification (including brand, own label, and food service)

To influence and work closely with, but not manage the Operations team, Engineers and other members of the Technical team.

Working with other tier two team members drive and enforce food safety culture initiatives

Coach Production Operatives on the processes and behaviours utilising experts to support this work as required.

Audits & Validations

Participation in completing the internal audits against the internal audit schedule.

Own the Factory internal auditing process, including Risk assessment, schedule, training, completion rate, non-conformance close out.

Report Findings to Area Managers.

Conduct CCP audits against the defined schedule ensuring all non-conformances are highlighted to the relevant department head and closed, using RCA to prevent a reoccurrence.

Conduct ‘in-process’ raw material audits across site to verify the correct use and handling of Raw materials. Generating detailed audit reports and highlighting non-conformances to the relevant production and Technical personnel.

Confirm Line Start-up checks are completed correctly and any issues are flagged.

Confirm Hygiene checks and audits are completed correctly and any issues are flagged

Conducts validation and verification exercises, including report writing and evaluation of results. Actions and escalates adverse results when necessary.

Investigations, Corrective actions and RCA’s

Investigate local non-conformances, micro failures, and customer complaints within set timeframe using RCA to prevent a recurrence.

Gather the information required to allow a thorough investigation and root cause analysis to be carried out following the identification of food safety, legality and/or quality issues i.e. product contamination, hygiene issue, process control, audit non-conformances and breach of critical control points and operational prerequisite.

Ensure corrective actions are implemented in collaboration with the Area Production Manager.

Manage quarantined materials in their area, making decisions or escalating based on cost/risk. Ensure decision & action is taken on timely manner.

Support and manage the use of the concession log and manages the downgrade material process.

Informs T2 and maintains clear communication and KPI performance.

Product and Site Surveillance

Regularly attend taste panel.

Ensure samples are available and schedules are being followed.

Ensure schedules i.e. environmental swabbing and testing, calibration, raw material testing (fish, packaging and ingredients) are carried out as per stated frequency. Implement corrective actions, as required.

Investigate any adverse results in a timely manner.

Conduct shelf-life assessments as required against the schedule

Maintain and implement Factory related risk assessment (i.e. Swab, water, FB, calibrations, etc.).

Work collaborative with Compliance coordinator to update Risk assessments and schedules when required. "

To be part of the technical risk assessment process for any new equipment, and ensuring the delivery of any training requirements are captured

NPD / EPD and Projects

Presence and support any NPD trials, Pre-Pros, ensuring any technical actions are raised and completed.

Ensure all quality / food safety check points are validated and recorded.

Manage the update of the Product Matrix

Support delivery of area improvement projects and PIPs.

Ad-hoc project work as gaps are identified

Support Technical Management with continuous improvement projects such as amendments to traceability paperwork, better ways of working, task analysis, etc.

Team and Coverage

Deputise for the Area Quality Manager when required, including external audits and visits.

Oversee the day-to-day activities of Quality Assistant within their area, ensuring correct task execution.

CMS Updates and Training

Support the area Quality Manager on the delivery of training on Factory Technical processes and procedures to Operations and/or other departments as required (i.e. Weekends, out of hours)

Ensure the correct documents are issued, implemented and completed within the site and kept up to date with any amendments being issued in a timely manner.

Communicate, deliver training or brief the changes when required.

To ensure the required technical documentation is in place, accurately populated and easy to retrieve.

Understand certifications and COP's and ensure the technical requirements are understood across the various business areas and by the Operations team implementing the standards.

Required Knowledge:
Demonstrate an understanding of food safety in relation to the role

Demonstrate awareness of the various compliance requirements of the role

Demonstrate understanding of GMP

Demonstrate a basic understanding of microbiology as required by the role

Demonstrate a basic understanding of HACCP

Demonstrate an awareness of the importance of accurate date coding

Demonstrate a basic understanding of allergens

Demonstrate a basic understanding of appropriate legislation

Demonstrate a basic understanding of and work to achieving the department KPI's

Demonstrate a basic understanding of all relevant accreditation standards and Customer COPs

Demonstrate an understanding of the process for data gathering

Demonstrate an understanding of the standard they are auditing

Functional Skills:
Good comprehension of the English language and communicate appropriately

Good levels of literacy; is able to read and complete documentation as appropriate to area

Use ICT programmes which are appropriate to the role e.g. Microsoft Word, Excel, K2, Piranha

Good levels of numeracy; the ability to read and understand basic statistical data

High levels of literacy; is able to produce and understand complex documentation and reports

High level understanding of numeracy; with the ability to analyse and make recommendations on statistical data

Attitude and behaviours:
Adopt a flexible approach to the business requirements

Demonstrate accuracy and attention to detail

Demonstrate the ability to work well in a team

Appreciate and respect different approaches to work

Attend / read communication updates when prompted

Consider others when making decisions

Create positive relationships and work effectively with colleagues

Focus on and see through to completion the results that are set out to be achieved

Demonstrate you are not discouraged by failure or obstacles, but is realistic in the face of practical alternatives

Demonstrate you are undeterred by negativity of others

Demonstrate you are reliable and trustworthy

Treat people as equals and generate a rapport built on trust and honesty

Maintain confidentiality in appropriate situation

Personally demonstrate the correct safety and hygiene behaviours

Not compromise on food safety

Adopt an organised approach to work

Work unsupervised