Food Cooking Machine Operators and Tenders

Role Description

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

Watching gauges, dials, or other indicators to make sure a machine is working properly.
Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Controlling operations of equipment or systems.
Understanding written sentences and paragraphs in work-related documents.
Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Knowledge of machines and tools, including their designs, uses, repair, and maintenance.

Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.
Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.
Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
Measure or weigh ingredients, using scales or measuring containers.
Tend or operate and control equipment, such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.