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"Food Cooking Machine Operators and Tender"

Job Description - Part 1

Basic Job Description:

Operate or tend cooking equipment, such as steam cooking vats, deep fry cookers, pressure cookers, kettles, and boilers, to prepare food products.

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Duties / Tasks	Activities	Skills	Abilities	Knowledge / Experience

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Job Duties and Tasks for: "Food Cooking Machine Operators and Tender"

1) Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.

2) Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary.

3) Collect and examine product samples during production in order to test them for quality, color, content, consistency, viscosity, acidity, and/or specific gravity.

4) Observe gauges, dials, and product characteristics, and adjust controls in order to maintain appropriate temperature, pressure, and flow of ingredients.

5) Read work orders, recipes, or formulas in order to determine cooking times and temperatures, and ingredient specifications.

6) Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.

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7) Set temperature, pressure, and time controls; and start conveyers, machines, or pumps.

8) Tend or operate and control equipment such as kettles, cookers, vats and tanks, and boilers, in order to cook ingredients or prepare products for further processing.

9) Measure or weigh ingredients, using scales or measuring containers.

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10) Admit required amounts of water, steam, cooking oils, or compressed air into equipment, such as by opening water valves to cool mixtures to the desired consistency.

11) Remove cooked material or products from equipment.

12) Notify or signal other workers to operate equipment or when processing is complete.

13) Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.

14) Place products on conveyors or carts, and monitor product flow.

15) Pour, dump, or load prescribed quantities of ingredients or products into cooking equipment, manually or using a hoist.

16) Activate agitators and paddles in order to mix or stir ingredients, stopping machines when ingredients are thoroughly mixed.

17) Operate auxiliary machines and equipment, such as grinders, canners, and molding presses, in order to prepare or further process products.