Cook 1

Day shift SUMMARY: the cook is responsible for blanching products, weighing and batching ingredients and maintaining pertinent paperwork. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned Inspects or ensures only inspected ingredients are used in production by comparing batching paperwork for correct “IN” numbers. Assures that only the proper ingredients are being used Operates Blancher Runs moisture tests with QC and makes speed adjustments before blanching – as needed. Properly sets up Blancher speed temperature and back flow for specific product. Resolves any deviations or problems in a timely and correct manner. Ensures proper cooling of product. Completes proper Blancher shut down procedures preparing for after-shift clean up. Accurately weighs ingredients for each bin, tote or container as specified in the recipe. Accurately completes all paperwork in a timely manner. Operates other preparation equipment a needed. These may include dicers, grinders, slicers, inspection tables, can openers, etc. Coordinate with Supervisor for blanching/ingredient needs of next production shift. Properly labels all bins or totes for future shifts. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED) preferred; or one year related work experience or training; or equivalent combination of education and experience. LANGUAGE SKILLS: Ability to read and comprehend simple instructions, equipment manuals, short correspondence, and memos, and to recognize similarities and differences between series of numbers. Ability to write simple correspondence and log information on reports. Ability to communicate in one-on-one situations to other employees of the organization. Ability to read, speak and write English. MATHEMATICAL SKILLS: Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations uses units of a weight measurement. REASONING ABILITY: Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Have the ability to deal with problems involving a few concrete variables in standardized situations. CERTIFICATES, LICENSES and REGISTRATIONS: Blancher Certification; HACCP for CCP Positions Certification. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand. The employee frequently is required to walk, reach with hands and arms, and talk or hear. The employee is occasionally required to use hands to finger, handle, or feel objects, tools, or controls; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. The employee must frequently lift and/or move up to fifty pounds and occasionally lift and/or move up to one hundred pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly works near moving mechanical parts and is regularly exposed to wet and/or humid conditions. The employee is frequently exposed to fumes or airborne particles, toxic or caustic chemicals, extreme heat, and risk of electrical shock. The employee occasionally works in high, precarious places and is occasionally exposed to extreme cold and vibration. The noise level in the work environment is usually loud.