<p>PRINCIPLE ACCOUNTABILITIES</p> <ul> <li>Make batches of tomato products to meet quality specifications </li><li>Operate the cook deck control panel to add paste, diced, salt, sugar, etc. to tanks </li><li>Maintain the efficiency and sanitation of the cook tank coils including cleaning once per shift </li><li>Communicate effectively with the Quality Assurance department </li><li>Understand the flow of product through our entire cook room system </li><li>Understand the cleaning chemicals and be able to use safely </li><li>Maintain neat records of each product batch, and ingredient lot control </li><li>Verify the correct time/ temperatures on the heat exchanger control chart each hour </li><li>Adhere to all Red Gold policies, rules and regulations, including GMP's and safety </li><li>Work as a team player with members of the crew and others in the plant </li></ul> <p>EDUCATION AND EXPERIENCE</p> <ul> <li>High School Diploma </li><li>General Educational Development Diploma (GED) or equivalent experience </li></ul> <p>KNOWLEDGE, SKILLS, AND ABILITIES</p> <ul> <li>Must be able to understand and carry out instructions while performing manual labor related tasks. </li><li>Must be able to successfully use basic math and writing skills necessary to complete the required paperwork. </li><li>Good Communication Skills </li><li>Accurate </li><li>Detail oriented </li><li>Able to work well with others </li><li>Multi-task oriented </li><li>Teamwork </li></ul> <p>SUPERVISORY RESPONSIBILITIES</p> <p>Direct: None</p> <p>Indirect: None</p> <p>PHYSICAL REQUIREMENTS AND WORKING CONDITIONS</p> <ul> <li>Standing- to complete most all tasks </li><li>Walking </li><li>Climbing- to get to parts department, when using ladder, on equipment </li><li>Reaching- to perform activities, to get tools out of toolbox </li><li>Bending/stooping- to pick up tools or parts, to perform work tasks at lower levels or inside a machine </li><li>Twisting- to perform work activities </li><li>Pinch- to use tools, to manipulate wires </li><li>Grasping/handling- using tools, manipulating parts </li><li>Carry ingredients (in silver bucket) from cart to cooker, 13.5 pounds </li><li>Carry ingredients from scale to cart, 13.5 pounds </li><li>Lift bag of citric acid from skid to storage container, 50 pounds </li><li>Lift caustic from floor to cooker, 60 pounds </li><li>Carry caustic from filling area to cooker, 60 pounds </li><li>Lift salad oil (in a bucket) from cart to cooker, 30.5 pounds </li><li>Push cart with salad oil, up to 25 pounds </li><li>Lift bags of starch from skid to cart, 50 pounds </li><li>Lift bags of starch from cart to cooker, 50 pounds </li><li>Lift tote of ingredients from stack to cart, up to 35 pounds </li><li>Lift tote of ingredients from cart to cooker, up to 35 pounds </li><li>Lift bag of peppers for sloppy Joe sauce into cooker, up to 20 pounds </li><li>Lift bag of seasoning (Sloppy Joe) from cart to cooker,52 pounds </li><li>Lift totes of onions (Sloppy Joe) from cart to cooker, 32.5 pounds </li><li>Use pallet jack to move skids of product, up to 50 feet </li><li>Lift box of seasoning packages from skid to table, 30 pounds </li><li>Must be able to climb inside all tanks in the cook room </li><li>Must be able to lift salt, sugar, or citric bags occasionally (50 pounds) </li></ul> <p>JOB COMPETENCIES</p> <ul> <li>Ethics/ Integrity/ Trust </li><li>Attitude and Commitment </li><li>Diversity </li><li>Customer Service • Company Engagement </li><li>Quality </li><li>Cost Consciousness </li></ul> <p>Other</p> <ul> <li>Responsible for monitoring, record keeping and taking appropriate actions for specific Food Safety Plan and Food Quality Plan and pre requisite program requirements. </li><li>Responsible to report food safety and quality issues to management. </li></ul>