Production Team Leader

Closing Date 2026/03/16Reference Number RCL260306-4Company RCL FoodsJob Title Production Team LeaderFunctions Operations/ManufacturingJob Type Classification PermanentLocation - Town / City KrugersdorpLocation - Province GautengLocation - Country South AfricaJob DescriptionAt RCL FOODS we see and do things differently, we think bigger, work smarter and as a team collectively work towards achieving our purpose, to Grow What Matters!RCL FOODS is seeking a Production Team Leader for their Baking Division. The role will be based in Krugersdrop and will report into the Shift Manager.The Purpose Of The RoleProvides leadership and supervision to area shift team for daily and routine production plan execution.Ensures that all the frozen product is packed and palletized according to company and legal specifications.Stock transferred into the bulk freezer.Minimum RequirementsEducation and Qualification Grade 12 / Matric (essential) NQF Level 4 or higher in Engineering, Food Technology, or related field (preferred) Technical trade certificate or equivalent (advantageous)Experience And Training 5 years’ experience in a food manufacturing or FMCG environment 1-2 years previous experience leadership experience Strong mechanical aptitude and understanding of automated production systems Knowledge of HACCP, GMP, and food safety standards Ability to interpret technical documentation and production dataKnowledge and Skill Good verbal and written communication skills Ability to work under pressure Numerate Accurate Knowledge of the legislation on Safety, Health and Environment, Knowledgeable on food safety management programme. Able to work without supervision Able to document recordsProblem Solving Equipment downtime resolution Excessive production waste and quality compliance issues on shift Staff shortages and absences Staff disciplinary issues Responding to SHERQ concerns on shiftCustomer RelationshipsInternal Production: Cooking, Bakery, Dispatch, Spiral Packing, Supply Planning Support: Maintenance, SHERQ, Continuous Improvement, HR, R&DExternal Cleaning contractor Labour contractorDecision Making Suitability of raw materials for production - immediate Conformance of production output to internal quality specifications – immediate Sufficiency of resources on shift – immediate Consults: Support departments at all times Informs: Shift Manager at all timesCompetencies Supervisory leadership ER skills Performance managementDuties & ResponsibilitiesPre Start-up ChecksEnsures that the pastry dep. ingredients, are in place and all mixers, pots are cleaned and sanitised as well as the vmi, and the laminator.Ensures that all production lines are checked and safe for production.Check if all the emergency stop buttons, safety covers (and reports that if not functioning).Ensures that the Laminator and Production lines staff has the correct PPE.Checks the amount of trimmings or cut offs in the chilling area.Ensure all raw material are available for the days production.Allocation of Resources:Allocates all necessary production work-in-progress and input raw materials.Ensures strict compliance to all recipes.Monitors all mixes and pastry temperatures during production.Ensure all specifications are adhered to on all production lines.Overseeing Operator ActivitiesEnsures that fat is on a correct temperature and checked hourly, and all trimmings have been tagged during production.Calculates fat percentage hourly.Ensure that all production lines are running to its full capacity.Ensure that all waste and machine downtime is recorded.Ensure that all team members adhere to plant rules at all times.Ensure proper housekeeping during production.Coach and mentor sub-ordinates during their daily tasks.Participate in the waste reduction plan and drive all initiatives.Recording And CommunicationRecord all necessary production information throughout the day including but not limited to:Production efficiencies and volume produced.Production downtime reports.SHE, Quality And Food SafetyEnsure ongoing implementation (and where possible improvement) of the Quality and Food Safety system through the systematic implementation of the relevant food safety requirements as defined in the Food Safety RACI Matrix and relevant policies and procedures (SOP’s).Ensures compliance with Safety and Health (legal and company policies).