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Requisition Number 19-0192
Post Date 9/11/2019
Title Cook Room Lead - 3rd Shift
City Tipton
State PA
Description Summary: Ensures that the sauce ingredients are properly measured and utilized by following the ingredient and production schedule list of the day. This is a 3rd shift position with typical hours being 10:00 pm until approximately 6:30am.

Educations & Qualifications: High school diploma or equivalent GED preferred. Food service experience would be helpful but not required. Able to read and write to complete required paperwork. Must be able to stand for 8-10 hours per day. Able to lift up to 50-60 lbs. on a frequent basis. Must be able to work in a team setting, as well as, individually. Must be able to operate various control panels for cooking sauces. Able to work in hot and cold temperatures. Able to do physical work that requires repetitive motion. Able to read a scale for the formula sheet. Must be able to kneel, stand for long periods of time. Able to walk up and down the steps. Able to work an impact wrench, Able to be around major spices and onion. Must be able to operate a forklift.

Essential Functions:
• Proficiently complete Level III required duties of samples, last six, oil, labor tasks, re-stocker, steps, pumper/topper, final checker, cook.
• Supervise one or more employees during the shift to ensure all processes and procedures are followed correctly.
• Follow the production schedule provided by plant supervisor each day with no errors.
• Operate various cook room kettles (7) up to 210 degrees. Continuously ensure temperatures are in compliance.
• Using the ingredient checklist, ensure the correct ingredients and amounts are inserted in the kettles. Double-check that levels are correct.
• Rinse out the kettles for next batch.
• Operate fork truck and pallet jacks when necessary to move ingredients to each cook kettle.
• Lifts boxes/drums weighing 50lbs when required for specific batches.
• When required, may need to enter a confined space within a cook kettle to thoroughly clean and sanitize the kettle for the next batch.
• Sanitize work area according to Company Quality Assurance standards. This will require frequent use of a spray hose and walking on wet and slippery surfaces.
• Operate several control boards to manage ingredient quantities for different batches.
• Report any significant changes that may affect the ingredient control.

Other Responsibilities:
• Maintain and protect employee, customer, and consumer confidentiality.
• Report to and from work at assigned time.
• Must be honest and reliable.
• Must be able to work in a team atmosphere. Provide help and support to co-workers on an ongoing basis.
• Ability to complete assigned tasks under stressful situations.
• Adhere to dress code policy. Steel toed-boots required.
• Complete other duties as assigned.
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An Equal Opportunity Employer