Typical Tasks
Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.
Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.
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.
Remove cooked material or products from equipment.
A day in the life
What kind of work is this?
Realistic
Practical, Physical Work
Conventional
Organized, Procedural Work
Investigative
Studying, Research based work
What personality traits do you need to succeed?
Dependability
Self-Control
Integrity
Attention to Detail
Stress Tolerance
Cooperation
What key skills are needed for this job?
Operations Monitoring
Operation and Control
Reading Comprehension
Monitoring
Critical Thinking
Active Listening
Expected Knowledge
Production and Processing
Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Food Production
Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
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.
Common Activities
Documenting/Recording Information
Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
Monitoring Processes, Materials, or Surroundings
Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
Getting Information
Observing, receiving, and otherwise obtaining information from all relevant sources.
