Food Cooking Machine Operators and Tenders

A typical week, in the words of people in the job

1. 01Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.
2. 02Pour, dump, or load prescribed quantities of ingredients or products into cooking equipment, manually or using a hoist.
3. 03Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
4. 04Tend or operate and control equipment, such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.
5. 05Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.
6. 06Set temperature, pressure, and time controls, and start conveyers, machines, or pumps.
7. 07Place products on conveyors or carts, and monitor product flow.
8. 08Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
9. 09Measure or weigh ingredients, using scales or measuring containers.
10. 10Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
11. 11Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.
12. 12Notify or signal other workers to operate equipment or when processing is complete.

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