Cook - 2nd Shift Line 2

Role and Responsibilities

Employee will be responsible for inspecting and verifying all raw materials for each batch.

• Assemble/Disassemble equipment needed for ingredient preparation, cooking and pumping.
• Inspect Ingredients after weighing and ensure proper quantities added per batch sheets.
• Properly cook according to SOP directions and document ingredient verifications.
• Operate kettles, agitation controls, steam regulator, pumps, likwifier, etc.
• Perform viscosity and temperature verifications; document on HACCP log.
• Clean kettles, pumps, pipes, v-mags, and other equipment as needed.
• Ensure product quality according to specifications (SOP); Notify R&D and QA if any deviations occur.
• Coordinate with grind room, spice room and fill room on what needs to be done to ensure ingredient flow to the kettles and that batch integrity is maintained when pumping to fill room.
• Responsible for ensuring schedule adherence to maintain allergen control.
• Additional responsibilities as instructed by Kettle Room Lead, Production Line Lead or Production Supervisor.
• Adhere to plant GMPs and safety guidelines.

Skills and Requirements

• HS Diploma or Equivalent.
• Be able to stand, bend and lift for extended periods of time.
• Be able to lift 50-60 lbs.; scoop and shovel ingredients.
• Be able to work in cold or hot (varies depending on weather conditions outside), wet environment for 8–10-hour shifts.
• Basic literacy (English) and math skills (use of calculator).
• Operate a pallet jack training required.
• HACCP and Allergen training required.
• Chemical training required if handling sanitation chemicals.

Additional Notes

May be required to assist in spice room and/or grinding room to prepare ingredients as requested.