Details for Food Cooking Machine Operators and Tenders
Operate or tend cooking equipment, such as steam cooking vats, deep fry cookers, pressure cookers, kettles, and boilers, to prepare food products.
- Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.
- Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary.
- Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
- Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
- Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.
- Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.
- Set temperature, pressure, and time controls, and start conveyers, machines, or pumps.
- Tend or operate and control equipment, such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.
- Measure or weigh ingredients, using scales or measuring containers.
- Admit required amounts of water, steam, cooking oils, or compressed air into equipment, such as by opening water valves to cool mixtures to the desired consistency.
- Remove cooked material or products from equipment.
- Notify or signal other workers to operate equipment or when processing is complete.
- Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
- Place products on conveyors or carts, and monitor product flow.
- Pour, dump, or load prescribed quantities of ingredients or products into cooking equipment, manually or using a hoist.
- Activate agitators and paddles to mix or stir ingredients, stopping machines when ingredients are thoroughly mixed.
- Operate auxiliary machines and equipment, such as grinders, canners, and molding presses, to prepare or further process products.
- Realistic - Realistic occupations frequently involve work activities that include practical, hands-on problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools, and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork or working closely with others.
- Conventional - Conventional occupations frequently involve following set procedures and routines. These occupations can include working with data and details more than with ideas. Usually there is a clear line of authority to follow.
Education, training, experience
- Education - These occupations usually require a high school diploma.
- Training - Employees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
- Experience - Some previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
- Food Production -Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.