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 in order to test them for quality, color, content, consistency, viscosity, acidity, and/or specific gravity. Observe gauges, dials, and product characteristics, and adjust controls in order to maintain appropriate temperature, pressure, and flow of ingredients. Read work orders, recipes, or formulas in order 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, in order 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 in order to mix or stir ingredients, stopping machines when ingredients are thoroughly mixed. Operate auxiliary machines and equipment, such as grinders, canners, and molding presses, in order to prepare or further process products.

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. 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.

Instructing -- Teaching others how to do something. Operation Monitoring -- Watching gauges, dials, or other indicators to make sure a machine is working properly. Quality Control Analysis -- Conducting tests and inspections of products, services, or processes to evaluate quality or performance. Speaking -- Talking to others to convey information effectively. 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. Operation and Control -- Controlling operations of equipment or systems. Learning Strategies -- Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things. Coordination -- Adjusting actions in relation to others' actions. Active Learning -- Understanding the implications of new information for both current and future problem-solving and decision-making. Reading Comprehension -- Understanding written sentences and paragraphs in work related documents.

Near Vision -- The ability to see details at close range (within a few feet of the observer). 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). 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. Selective Attention -- The ability to concentrate on a task over a period of time without being distracted. Oral Comprehension -- The ability to listen to and understand information and ideas presented through spoken words and sentences. Control Precision -- The ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.

Monitor Processes, Materials, or Surroundings -- Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems. Controlling Machines and Processes -- Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles). Getting Information -- Observing, receiving, and otherwise obtaining information from all relevant sources. Identifying Objects, Actions, and Events -- Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Communicating with Supervisors, Peers, or Subordinates -- Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Inspecting Equipment, Structures, or Material -- Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects. Evaluating Information to Determine Compliance with Standards -- Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Training and Teaching Others -- Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. Documenting/Recording Information -- Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form. Making Decisions and Solving Problems -- Analyzing information and evaluating results to choose the best solution and solve problems. Job Description for: "Food Cooking Machine Operators and Tenders"