10428 Machine Operator Chef

Duties and Responsibilities

• Follow the standard operation procedure (SOP’s)
• Maintain a high level of cleanliness and Good Manufacturing Practices (GMP’s)
• Follow recipes
• Review and fill Chef check list
• Records lot codes, amounts, start/stop times, on Chef report
• Transport material and ingredients from the warehouse to the cooking line
• Check quality of ingredients and expiration date
• Set up workstation with all needed ingredients and cooking equipment
• Notify the supervisor if the cooking line is not working properly according to our standards
• Pull and return all the ingredients to the proper storage area
• Prepare ingredients to use in cooking place (measure ingredients by volume or weight)
• Ensure maintain Consistency and a high level of Quality
• Maintain registration sheets as needed and required by QA department
• Affords assistance in training of new employees or employees who change job position
• Completes tasks and projects as required by the company
• Promotes safety in work area understanding and complying with safety measures and reporting any accident on time
• Practices and abides by all Good Manufacturing Practices (GMPs) and Standard Operating Procedures (SOPs)
• Understands general operation of all equipment
• Notifies supervisors of any food safety concerns
• Supports Food Safety Culture

Qualifications

• Solid Understanding about food safety
• Excellent interpersonal and communication skills. Ability to listen effectively
• A positive attitude
• Includes long periods of standing while working with equipment
• Ability to work in a team
• Ability to work and move with a sense of urgency
• Excellent physical condition and stamina
• Be able to work at least 3-5 Shifts per week and be available weekdays, weekends, and holidays
• Must be able to perform simple math calculations and follow directions for equipment and recipe production
• Ability to Lifting of 50 Lbs. or less