Hybrid Production Cook - 2nd Shift at Red Gold

JOB SUMMARY

This position is required to manufacture batches of tomato component and required ingredients to specified quality standards and record all data for each batch.  Also, this position is required to supply the filler with product to operate at maximum efficiency. Due to the dynamic nature of our business, duties and responsibilities may be added, deleted or changed at any time at the discretion of management, formally or informally, either verbally or in writing.

RESPONSIBILITIES

• Make batches of tomato products to meet quality specifications
• Operate the cook deck control panel to add paste, diced, salt, sugar, etc. to tanks
• Maintain the efficiency and sanitation of the cook tank coils including cleaning once per shift
• Communicate effectively with the Quality Assurance department
• Understand the flow of product through our entire cook room system
• Understand the cleaning chemicals and be able to use safely
• Maintain neat records of each product batch, and ingredient lot control
• Verify the correct time/ temperatures on the heat exchanger control chart each hour
• Adhere to all Red Gold policies, rules and regulations, including GMP’s and safety
• Work as a team player with members of the crew and others in the plant

EDUCATION AND EXPERIENCE

• High School Diploma
• General Educational Development Diploma (GED) or equivalent experience

KNOWLEDGE, SKILLS, AND ABILITIES

• Must be able to understand and carry out instructions while performing manual labor related tasks.
• Must be able to successfully use basic math and writing skills necessary to complete the required paperwork.
• Good Communication Skills
• Accurate
• Detail oriented
• Able to work well with others
• Multi-task oriented
• Teamwork

SUPERVISORY RESPONSIBILITIES

Direct: None

Indirect: None

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS

• Standing- to complete most all tasks
• Walking
• Climbing- to get to parts department, when using ladder, on equipment
• Reaching- to perform activities, to get tools out of toolbox
• Bending/stooping- to pick up tools or parts, to perform work tasks at lower levels or inside a machine
• Twisting- to perform work activities
• Pinch- to use tools, to manipulate wire
• Grasping/handling- using tools, manipulating parts
• Carry ingredients (in silver bucket) from cart to cooker, 13.5 pounds
• Carry ingredients from scale to cart, 13.5 pounds
• Lift bag of citric acid from skid to storage container, 50 pounds
• Lift caustic from floor to cooker, 60 pounds
• Carry caustic from filling area to cooker, 60 pounds
• Lift salad oil (in a bucket) from cart to cooker, 30.5 pounds
• Push cart with salad oil, up to 25 pounds
• Lift bags of starch from skid to cart, 50 pounds
• Lift bags of starch from cart to cooker, 50 pounds
• Lift tote of ingredients from stack to cart, up to 35 pounds
• Lift tote of ingredients from cart to cooker, up to 35 pounds
• Lift bag of peppers for sloppy Joe sauce into cooker, up to 20 pounds
• Lift bag of seasoning (Sloppy Joe) from cart to cooker,52 pounds
• Lift totes of onions (Sloppy Joe) from cart to cooker, 32.5 pounds
• Use pallet jack to move skids of product, up to 50 feet
• Lift box of seasoning packages from skid to table, 30 pounds
• Must  be able to climb inside all tanks in the cook room
• Must be able to lift salt, sugar, or citric bags occasionally (50 pounds)

JOB COMPETENCIES

• Ethics/ Integrity/ Trust

• Attitude and Commitment

• Diversity

• Customer Service

• Company Engagement

• Quality

• Cost Consciousness

Other

·         Responsible for monitoring, record keeping and taking appropriate actions for specific Food Safety Plan and Food Quality Plan and pre requisite program requirements.

·         Responsible to report food safety and quality issues to management.