COOK OPERATOR TRAINEE

Can you cut it with the industry leaders in meat portioning and cooking? We're always looking for sharp minds and sure hands to join our family business. We are committed to maintaining a safe, diverse, and welcoming workplace for all.

SUMMARY: Cook Oven Operator supervises the cooking process during food production. Responsible for set up, monitoring, and adjusting oven temperature, time controls and the movement of product in and out of the cooker and placed into the chilling area, according to the customer specifications. Manage the chilling areas to ensure product chills. Operators must follow all company policies and safety procedures.

ESSENTIAL DUTIES AND REPONSIBILITIES:

Be on the workstation ready to work and on time.

Good attendance is a must and flexible to working overtime and weekends as required.

Maintain a safe and sanitary work area in compliance with GMP and safety policies.

Proper handling of product and racks loading and unloading from the cookers (proper identification, place in correct location, correct cooking program)

Must be able to transport racks loaded with product and may weigh between 350 - 400 lbs.

Manage racks to maximize cook production so cookers are utilized as efficiently as possible.

Manage product documentation to ensure racks are appropriately identified through the process and during cooking.

Understand FSIS Appendix A for cooking requirements for beef & pork products as well as chicken cooking requirements.

Understand the appropriate cooking program for the product.

Responsible for compliance with RTE protocols for raw product area and converting back into RTE.

Wiping condensation prior to unloading of cook racks and ensuring condensation is mopped when needed.

Calibration of cooker probes (probes are to be calibrated when changed and weekly and documented)

Baking equipment including but not limited to single arm hangers, vemag tubs (Single arm hangers are to be baked weekly)

Use of hobo loggers for cooking and chilling

Manage coolers to ensure product chilling, covering of racks when needed for space utilization.

Has the responsibility to report food safety and quality problems with the FSQA department.

Effective communication with the members of the RTE department.

Must be able to read and interpret work instructions.

Report equipment issues to the supervisor or maintenance personnel immediately.

Follow the safety procedures.

Other duties as assigned.

CERTIFICATES, LICENSES, REGISTRATIONS: None

OTHER DUTIES, SKILLS, AND ABILITIES: None

OTHER QUALIFICATIONS: Bi-lingual a plus

EDUCATION and/or EXPERIENCE: High school education or up to one-month related experience or training

PHYSICAL DEMANDS:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Function

Amount of Time

None

Under 1/3

1/3 to 2/3

Over 2/3

Stand

X

Walk

X

Sit

X

Use hands to finger, handle or feel

X

Reach with hands and arms

X

Climb or balance

X

Stoop, kneel, crouch or crawl

X

This job requires that weight be lifted, or force be exerted as reflected below.

Function

Amount of Time

None

Under 1/3

1/3 to 2/3

Over 2/3

Up to 10 pounds

X

Up to 25 pounds

X

Up to 50 pounds

X

Up to 100 pounds

X

More than 100 pounds

X

WORK ENVIRONMENT:

Cold Temperature: <40 F Cooler <0 F Freezer

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, and extreme cold temperatures. The noise level in the work environment is moderate.

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