Key Responsibilities:
- Follow all safety procedures.
- Execute accepted cooking procedures as outlined in recipes and batch sheets.
- Practice good housekeeping practices to maintain a safe and sanitary work station.
- Follow Good Manufacturing Practices (GMP’s).
- Standard Sanitation Operating Procedures (SSOP’s) and Hazard Analysis Critical Control Point (HACCP) standards for sanitary and safe formulation of finished product.
- Properly documents procedures and quality assurance tests.
- Demonstrate basic functions and understanding of scales, kettles, and slurry systems.
- Perform other duties as assigned.
Personal Qualities/ Characteristics
- Strong communication skills; Ability to read, write and communicate effectively.
- Self motivated
- Good organizational skills and detail oriented
- Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to compute rate, ratio and percent.
Physical Activities Required – The physical activities described here are representative of those that must be met by a member to successfully perform the essential functions of the job.
- Extensive walking and standing
- Reach with hands and arms
- Repetitive motion (hands/wrists)
- Taste and smell product
- Climb and balance
- Lifting up to 50 lbs.
- Must be able to push/pull roll tanks up to 2000 lbs
- Ability to stand and walk up to 2/3 of working time
- Ability to work in cold environment (Cooler)
Job Environment
- Different climates – Such as dry storage, cooler, hot cooking environment