Job Description
Operational Management:
- Oversee all cheese production and packaging processes ensuring consistent output and adherence to production schedules
- Plan and manage daily, weekly and monthly production schedules in line with business forecasts and customer demand
- Optimise equipment utilisation and minimise downtime through proactive maintenance coordination with Engineering
- Implement best-practice lean manufacturing principles to improve throughput, efficiency and waste reduction
Food Safety, Quality & Compliance:
- Ensure full compliance with FSSC 22000 (V6), HACCP, GMP and all relevant regulatory requirements
- Lead internal and external audits ensuring 100% audit readiness
- Implement, monitor and maintain critical control points (CCPs), hygiene standards, allergen controls and product traceability
- Ensure finished products consistently meet quality specifications for texture, flavour, moisture and packaging standards
Cost & Performance Management:
- Track and manage production KPIs including yield, throughput, wastage, labour productivity, downtime and cost per unit
- Analyse production data to identify trends, issues and opportunities for continuous improvement
- Implement corrective actions to address inefficiencies, quality deviations or non-compliance incidents
People Leadership & Development:
- Lead, mentor and develop production supervisors, team leaders, and frontline staff
- Set clear performance objectives and accountability for all production areas
- Foster a culture of safety, discipline, high performance, and continuous improvement
- Ensure adequate succession planning and skills development within the department
Continuous Improvement & Innovation:
- Drive operational excellence initiatives to improve process reliability, reduce waste, and enhance product quality
- Evaluate new technologies, equipment, and process innovations that could improve efficiency or product consistency
- Lead root cause analysis investigations for recurring production issues
Job Requirements:
- Grade 12 / Matric / Equivalent.
- Degree/Diploma in Food Technology, Dairy Science, Production Management, or related field
- Minimum 7–10 years’ experience in cheese production (hard, processed or mozzarella), with at least 5 years at a management level
- Strong working knowledge of FSSC 22000 and high-care manufacturing environments
- Proven track record in managing production budgets, KPIs and large operational teams
- Strong leadership, decision-making and problem-solving capability
- Hands-on, decisive and results-oriented leadership style
- Excellent analytical, planning and operational problem-solving capability
- Ability to lead teams under pressure and deliver results in a fast-paced manufacturing environment
- Strong communication and stakeholder management skills
- Commitment to continuous improvement and operational excellence
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