A bit about us

La Pizza Company was founded in Kingston Upon Thames by Pietro Vitolo from Capri, Italy. He used his own Neapolitan family pizza dough recipes to produce high quality pizza dough and part baked pizza bases. Pietro moved to Midhurst in 2001 to expand the family owned business within a purpose-built factory fitted out with the latest high-tech pizza manufacturing equipment. This enabled the company to grow and mass produce consistent, high quality Neapolitan recipes to the current day and beyond. We took over the business in August 2006 and changed its name in March 2012 to Pan’Artisan.

Today we supply an ever-expanding list of wholesalers and distributors, who deliver our products throughout the UK. You’ll find us in all the best restaurants, pubs, cafés, hotels and leisure venues where the quality of product is a priority. Pan’Artisan has BRC accreditation and we have gained numerous awards over the years; our latest was “Highly Commended” for our gluten free pizza bases at the 2014 Free From Food Awards. We also pride ourselves on our Business Partnership with the Craft Guild of Chefs; working together to develop innovative, contemporary and flexible new products and provide inspiring menu solutions for today’s discerning consumer.

Job purpose:

We are looking for an organised, enthusiastic person with good people skills and the ability to work well and lead a small team , you will be responsible for the day to day supervision of the Technical Assistants and Hygiene Operatives. Managing and monitoring all areas of QA, including internal and external auditing responsibilities as well as dealing with customer queries.  You will also be supporting the Technical Manager with all policies and procedures and documentation controls across the business.

We would like you to be/have:

• Able to demonstrate a proven track record in Food Technology gained in a food manufacturing company
• Understanding and appreciation of BRC Global Food Safety
• Able to communicate / deal effectively will all levels of personnel from Operatives to Chairmanship
• A good problem solver and analytical “mindset”
• Demonstrate decisive decision making within a fast-moving environment
• A wide knowledge of everything associated with bakery processing and manufacturing from a food safety perspective
• Training skills level 1, 2 & 3
• Certificated proven auditing skills equal to BRC requirements
• Basic Food Handling certification
• Numerative, computer literate in Word, Excel, eMail plus ability to use several software programmes such as Nutritional logging, Food Training, Stock taking, and willingness to learn customer bespoke specification programmes
• Organised and disciplined in order to work to meet deadlines
• In depth knowledge of microbiology / laboratory testing routines / methods
• On site auditing
• Knowledge of H&S up to NEBOSH standard
• Basic personnel knowledge skills
• Self-motivated, able to show leadership and initiative
• English is the language of operations on site