RCL FOODS is a deeply rooted South African food manufacturer that produces some of the country’s most-loved brands, including Yum Yum peanut butter, Nola mayonnaise, Ouma rusks, and Selati sugar, just to name a few. At the heart of our culture and strategy is our Purpose – WE GROW WHAT MATTERS – which reflects our belief in collectively doing that little more to create a positive impact that truly matters.
Visit our website: www.rclfoods.com
Our Talent Team is on the hunt for a CCD Process Leader for their Speciality Baking Division. The role will be based in Centurion and will report into the Processing Manager.
Production Planning:
- Communicate the objectives of the plan to the team on shift to ensure understanding.
- Ensure man load is at full capacity according to the production plan, and request additional resources if necessary, before starting the line.
Operations Management:
- Follow the assigned plan until completed or a problem arises.
- Alert the Senior Process Leader to any deviation to the production plan immediately.
- Prioritise work to ensure deadlines are met.
- Conduct the required checks on start-up, during the shift, and sign off, and ensure the relevant data is recorded correctly.
- Do calculations to establish the most efficient use of resources allocated to the line, i.e. cost, people, time, etc, ensuring that these are neither wasted nor misused.
- Adhere to man load requirements.
- Ensure allocated resources are accounted for throughout the shift.
- Reallocate resources/work within area of responsibility if behind target, and change deadlines if necessary to ensure the achievement of production targets at the lowest possible cost.
- Request additional resources if necessary to produce the required product mix.
- Alert the Senior process leader where there may be spare capacity.
Safety, Health, Risk and Quality Compliance:
- Work consistently according to standard operating procedures and ensure compliance.
- Understand the safety, health and quality standards of the job and the reason for these standards, and communicate these reasons to others.
Monitor safety on the line:
- Ensure that protective clothing is worn by all employees in accordance with food safety standards.
- Apply all other food safety standards in accordance with Standard Operating Procedures.
- Check that access doors and gates are locked at all times to prevent unauthorised and unmonitored access.
Monitor hygiene on the line:
- Ensure the line meets all hygiene standards before start-up, taking corrective action where necessary, and informing the Senior process leader where there may be delays in start-up.
- Sign off with the cleaning team to ensure the cleanliness of the work area.
- Check that shut down cleanout and housekeeping are done properly.
Monitor SHEQ compliance:
- Ensure compliance to HACCP and ISO regulations throughout the whole process.
Cost Control:
- Issue PPE to Operators according to procedure.
- Motivate where additional PPE is required.
- Monitor the line to ensure work is executed consistently according to standard operating procedures to minimize waste and reduce consumption where possible.
- Monitor the usage of materials.
- Draw the correct quantity of packing material from stores to match planned daily utilisation in production.
- Identify and report wastage of materials/product.
- Report machinery and equipment that is not in good working order immediately to enable correct levels of production output.
Team Supervision:
- Ensure direct reports operate within boundaries set.
- Supervise people performance.
- Supervise the activities of the team to ensure production targets are met.
- Actively manage non-performance. Initiate disciplinary hearings as needed and according to RPM standards.
- Monitor time and attendance daily and report on absenteeism.
- Complete all time sheets and attendance registers on a daily basis.
- Coordinate leave requests and escalate for authorisation:
- Complete leave and general time management documentation in line with company policy.
- Escalate leave requests to the Senior process leader for authorisation.
- Continually assess the technical competence of the team and take steps to develop their knowledge and skill.
- Recognise the strengths of individuals and make use of these to achieve goals.
- Provide on-the-job training and support team members where necessary to achieve targets.
- Identify development needs for individuals/the team and escalate to the Senior process leader.
- Grade 12(Matric) or equivalent
- Diploma/Degree in Operations/Production Management/Industrial Engineering required.
- National Diploma/Bachelors Degree in Food Safety, Operations or Food Science/Technology related qualification will be advantageous.
- Knowledge of HACCP/Food Safety certificate, Quality Management Systems, GMP, OHSACT required.
- Min 2 years FMCG production experience will be required.
- 2 years relevant experience preferably in a unionised food processing plant.
- Experience in the Baking industry.
Knowledge:
- Production principles.
- Processing equipment and plant maintenance and operations.
- Labour relations legislation and procedures.
- ISO and health, safety and environmental legislation.
- National best practice standards.
- Systems for SHEQ.
- Product specification knowledge.
