Food Cooking Machine Operators and Tenders

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Also known as:  Doughnut Machine Operator, Dumpling Machine Operator, Fish Fryer, Food Cooking Machine Operator, Kettle Fry Cook Operator, Pierogi Maker, Potato Chip Frier, Tripe Cooker
SNAPSHOT Expand
Operate or tend cooking equipment, such as steam cooking vats, deep fry cookers, pressure cookers, kettles, and boilers, to prepare food products.
Leadership
HIGH
Critical decision making
HIGH
Level of responsibilities
HIGH
Job challenge and pressure to meet deadlines
HIGH
Dealing and handling conflict
LOW
Competition for this position
HIGH
Communication with others
LOW
Work closely with team members, clients etc.
HIGH
Comfort of the work setting
HIGH
Exposure to extreme environmental conditions
HIGH
Exposure to job hazards
LOW
Physical demands
LOW
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DAILY TASKS Expand
Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary.
Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.
Remove cooked material or products from equipment.
Tend or operate and control equipment such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.
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.
Notify or signal other workers to operate equipment or when processing is complete.
Measure or weigh ingredients, using scales or measuring containers.
Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
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.
MAIN ACTIVITIES Expand
Getting Information Observing, receiving, and otherwise obtaining information from all relevant sources.
Controlling Machines and Processes Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
Performing General Physical Activities Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
Handling and Moving Objects Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
Communicating with Supervisors, Peers, or Subordinates Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Identifying Objects, Actions, and Events Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Monitor Processes, Materials, or Surroundings Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Documenting/Recording Information Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
AREAS OF KNOWLEDGE Expand
Food Production Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
English Language Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Production and Processing Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Education and Training Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
Customer and Personal Service Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
Public Safety and Security Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
Mathematics Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
Administration and Management 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.
KEY ABILITIES Expand
Problem Sensitivity The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Written Comprehension The ability to read and understand information and ideas presented in writing.
Oral Comprehension The ability to listen to and understand information and ideas presented through spoken words and sentences.
Near Vision The ability to see details at close range (within a few feet of the observer).
Control Precision The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
Information Ordering The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Manual Dexterity The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Selective Attention The ability to concentrate on a task over a period of time without being distracted.
TOP SKILLS Expand
Operation Monitoring Watching gauges, dials, or other indicators to make sure a machine is working properly.
Operation and Control Controlling operations of equipment or systems.
Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Speaking Talking to others to convey information effectively.
Reading Comprehension Understanding written sentences and paragraphs in work related documents.
Quality Control Analysis Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
Coordination Adjusting actions in relation to others' actions.
Active Listening 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.
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