Cato Ridge: Senior Operator

Minimum requirements for the role: Must have Grade 12 or higher (tertiary education will be of an advantage) Minimum 3 years hands-on operational/technical experience in a rendering, food, or related continuous-process manufacturing environment (experience in cooking/fat-rendering processes is highly advantageous) Proven leadership/supervisory experience with the ability to train, motivate, and manage a team in a production setting Strong working knowledge of food safety (HACCP/FSSC 22000), quality systems, GMP, and health & safety (OHSACT) in a food or feed manufacturing plant Demonstrated problem-solving ability, particularly in high-pressure, variable raw-material environments, and the capability to adapt plans quickly Ability to work shifts (including night shift), stand/walk for extended periods, climb stairs, work in hot, humid, and unpleasant odorous conditions, and possess good eyesight and verbal communication skills The successful candidate will be responsible for: Leading and supervising the Blue Zone team (pot operators, press operators, and packers), allocating tasks, monitoring performance, and ensuring optimum team efficiency and accountability. Fully understanding and enforcing correct processing parameters, recipes, cooking methods, and cooking times in accordance with Act 36 and internal specifications to maximize pot turnaround and yield. Continuously monitoring and controlling Critical Control Points (CCPs) and operational Prerequisite Programmes (oPRPs) in the cooking process. Liaising closely with the Intake Senior Operator, Fat Press Operators, and Packing team to ensure seamless batch flow, prevent backlogs, and meet daily pressing and packing targets. Monitoring cooks in real time, identifying abnormal situations (e.g., high moisture, long cook times, press delays), and adapting the production plan accordingly to protect throughput. Ensuring finished product quality by rigorous sampling of every batch, accurate labelling, correct sample storage for QC, and ensuring all products meet specifications. Driving and enforcing excellent housekeeping, GMP, food-safety (HACCP), and health & safety (OHSACT) standards throughout the Blue Zone, including safe forklift and equipment operation. Ensuring correct blowdown practices are followed to prevent condenser blockages and proactively identifying equipment faults, immediately alerting maintenance to minimize downtime. Recording, investigating, and closing out non-conformances in collaboration with the Production/Assistant Production Manager, and implementing corrective actions. Actively communicating with the team and across shifts/departments, training operators, promoting discipline, teamwork, accountability, and a positive working environment, and performing any additional reasonable duties assigned by management. Please note that subsequent to the screening and shortlisting process, all further communication will be entered into only with the shortlisted candidates. If you do not receive any feedback from us within 2 weeks of applying, please consider your application unsuccessful.