Ole & Steen
Compliance Manager
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At Ole & Steen, every product leaving our stores carries our name — and we're looking for someone who understands exactly what that means.
We need a Compliance Manager who'll own food safety, quality and compliance with a strong, visible presence on the production floor — building a genuine "Food Safety First" culture rather than managing compliance from behind a desk.
THE OPPORTUNITY
- Up to £50,000, depending on experience
- Night shift: 7 pm-4 am / 8 pm-5 am
- 5 days out of 7, including 1 weekend day
- 45 hours per week
PACKAGE
- Free food whilst on shift
- Pension scheme
- GP Helpline
What We're Looking For
- Proven food manufacturing technical, quality or compliance experience, ideally within bakery, chilled food or another fast-paced production environment
- Strong practical knowledge of HACCP, GMP, food hygiene, allergens, traceability, product hold/quarantine, withdrawal/recall and food manufacturing controls
- Working knowledge of SALSA, BRCGS and/or retailer/customer standards, with experience leading audit readiness and internal compliance programmes
- Excellent people skills — approachable, emotionally intelligent, visible, patient, and able to build trust with colleagues at every level
- Demonstrable experience training, coaching or developing shop-floor teams and translating technical requirements into clear, practical behaviours
- Confident influencing without relying on job title or authority; able to challenge respectfully and stay calm during difficult conversations
- Strong root-cause analysis, CAPA and investigation capability, focused on preventing recurrence rather than just closing paperwork
- HACCP Level 3+ (or equivalent practical competence), Food Safety Level 3 or equivalent, and Internal Auditor qualification or demonstrable auditing experience
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A DAY IN THE LIFE
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- Spending significant time on the production floor — observing behaviours, engaging teams and coaching in the moment
- Turning technical requirements into practical standards people understand and follow
- Verifying HACCP, CCP/OPRP controls, allergen controls, traceability, hygiene, line clearance, process checks and product conformity
- Coaching and developing Production Managers, Team Leaders and Operatives on what the standard is, why it matters, and how to consistently achieve it
- Delivering practical training, toolbox talks, refreshers and competency checks on GMP, HACCP, allergens, hygiene and traceability
- Owning the site compliance programme — internal audits, GMP audits, SALSA/BRCGS readiness, self-assessments, non-conformances and CAPA
- Leading investigations into food safety, quality and customer complaint issues using 5 Whys, Fishbone and other structured root-cause methods
- Keeping the site audit-ready every day, not just ahead of a scheduled visit
- Partnering with Production, Hygiene, Engineering, Warehouse and Pick & Pack to solve issues at source
- Using compliance data, audit findings and recurring failures to identify trends and drive continuous improvement
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