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Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders Occupation Detailed Description

Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders career

General Job Description and Education/Training Levels for Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders

The main tasks and work activities of Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders are to evaluate quality of food ingredients or prepared foods, inspect food products, monitor instruments to ensure proper production conditions, operate cooking, baking, or other food preparation equipment. In general, for the Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders, operation Monitoring, monitoring, active Listening, reading Comprehension and other 9 skills are required.
Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders Job Description
EducationThese occupations usually require a high school diploma.
Related ExperienceSome previous work-related skill, knowledge, or experience is usually needed. For example, a teller would benefit from experience working directly with the public.
Job TrainingEmployees in these occupations need anywhere from a few months to one year of working with experienced employees. A recognized apprenticeship program may be associated with these occupations.
ExampleThese occupations often involve using your knowledge and skills to help others. Examples include orderlies, counter and rental clerks, customer service representatives, security guards, upholsterers, and tellers.
The following chart shows the education/training levels for Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders jobs. 60.77% of Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders have High School Diploma (or the equivalent) and 5.65% of Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders have Post-Secondary Certificate.
Less than a High School Diploma
22.77%
High School Diploma (or the equivalent)
60.77%
Post-Secondary Certificate
5.65%
Some College Courses
10.81%
Associate's Degree (or other 2-year degree)
0.00%
Bachelor's Degree and Above
0.00%

Tasks and Work Activities of Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders

  • Observe, feel, taste, or otherwise examine products during and after processing to ensure conformance to standards.
  • Observe temperature, humidity, pressure gauges, and product samples and adjust controls, such as thermostats and valves, to maintain prescribed operating conditions for specific stages.
  • Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products.
  • Set temperature and time controls, light ovens, burners, driers, or roasters, and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.
  • Observe flow of materials and listen for machine malfunctions, such as jamming or spillage, and notify supervisors if corrective actions fail.
  • Record production data, such as weight and amount of product processed, type of product, and time and temperature of processing.
  • Weigh or measure products, using scale hoppers or scale conveyors.
  • Read work orders to determine quantities and types of products to be baked, dried, or roasted.
  • Take product samples during or after processing for laboratory analyses.
  • Fill or remove product from trays, carts, hoppers, or equipment, using scoops, peels, or shovels, or by hand.
  • Open valves, gates, or chutes or use shovels to load or remove products from ovens or other equipment.
  • Clean equipment with steam, hot water, and hoses.
  • Clear or dislodge blockages in bins, screens, or other equipment, using poles, brushes, or mallets.
  • Push racks or carts to transfer products to storage, cooling stations, or the next stage of processing.
  • Start conveyors to move roasted grain to cooling pans and agitate grain with rakes as blowers force air through perforated bottoms of pans.
  • Smooth out products in bins, pans, trays, or conveyors, using rakes or shovels.
  • Install equipment, such as spray units, cutting blades, or screens, using hand tools.
  • Test products for moisture content, using moisture meters.
  • Signal coworkers to synchronize flow of materials.
  • Dump sugar dust from collectors into melting tanks and add water to reclaim sugar lost during processing.
  • Monitor Processes, Materials, or SurroundingsMonitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
  • Getting InformationObserving, receiving, and otherwise obtaining information from all relevant sources.
  • Making Decisions and Solving ProblemsAnalyzing information and evaluating results to choose the best solution and solve problems.
  • Controlling Machines and ProcessesUsing either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
  • Communicating with Supervisors, Peers, or SubordinatesProviding information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Inspecting Equipment, Structures, or MaterialInspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
  • Identifying Objects, Actions, and EventsIdentifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
  • Analyzing Data or InformationIdentifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
  • Evaluating Information to Determine Compliance with StandardsUsing relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
  • Training and Teaching OthersIdentifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
  • Evaluate quality of food ingredients or prepared foods.
  • Inspect food products.
  • Monitor instruments to ensure proper production conditions.
  • Operate cooking, baking, or other food preparation equipment.
  • Operate pumping systems or equipment.
  • Adjust temperature controls of ovens or other heating equipment.
  • Notify others of equipment repair or maintenance needs.
  • Watch operating equipment to detect malfunctions.
  • Record operational or production data.
  • Measure dimensions of completed products or workpieces to verify conformance to specifications.
  • Weigh finished products.
  • Read work orders or other instructions to determine product specifications or materials requirements.
  • Collect samples of materials or products for testing.
  • Remove products or workpieces from production equipment.
  • Adjust equipment controls to regulate flow of production materials or products.
  • Sterilize food cooking or processing equipment.
  • Clear equipment jams.
  • Move products, materials, or equipment between work areas.
  • Feed materials or products into or through equipment.
  • Mount attachments or tools onto production equipment.

Skills and Abilities for Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders

  • Operation MonitoringWatching gauges, dials, or other indicators to make sure a machine is working properly.
  • MonitoringMonitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Active ListeningGiving 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.
  • Reading ComprehensionUnderstanding written sentences and paragraphs in work related documents.
  • Quality Control AnalysisConducting tests and inspections of products, services, or processes to evaluate quality or performance.
  • Operation and ControlControlling operations of equipment or systems.
  • Critical ThinkingUsing logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • SpeakingTalking to others to convey information effectively.
  • Judgment and Decision MakingConsidering the relative costs and benefits of potential actions to choose the most appropriate one.
  • Complex Problem SolvingIdentifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
  • CoordinationAdjusting actions in relation to others' actions.
  • Social PerceptivenessBeing aware of others' reactions and understanding why they react as they do.
  • Near VisionThe ability to see details at close range (within a few feet of the observer).
  • Problem SensitivityThe 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.
  • Control PrecisionThe ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
  • Oral ComprehensionThe ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Speech RecognitionThe ability to identify and understand the speech of another person.
  • Arm-Hand SteadinessThe ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
  • Selective AttentionThe ability to concentrate on a task over a period of time without being distracted.
  • Perceptual SpeedThe ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
  • Category FlexibilityThe ability to generate or use different sets of rules for combining or grouping things in different ways.
  • Information OrderingThe 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).
  • Multilimb CoordinationThe ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion.
  • Written ExpressionThe ability to communicate information and ideas in writing so others will understand.
  • Oral ExpressionThe ability to communicate information and ideas in speaking so others will understand.
  • Finger DexterityThe ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
  • Speech ClarityThe ability to speak clearly so others can understand you.
  • Manual DexterityThe ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
  • Auditory AttentionThe ability to focus on a single source of sound in the presence of other distracting sounds.
  • Hearing SensitivityThe ability to detect or tell the differences between sounds that vary in pitch and loudness.
  • Visual Color DiscriminationThe ability to match or detect differences between colors, including shades of color and brightness.
  • Flexibility of ClosureThe ability to identify or detect a known pattern (a figure, object, word, or sound) that is hidden in other distracting material.
  • Hopper scalee.g. Automatic hopper scales
  • Cooking machinerye.g. Baking equipment
  • Food drying equipmente.g. Box barns
  • Roasting machinerye.g. Centrifugal coffee roasters
  • Roasting machinerye.g. Char kilns
  • Belt conveyorse.g. Conveyor bakers
  • Food drying equipmente.g. Conveyor dryers
  • Turntablese.g. Conveyor turntables
  • Cooling machinee.g. Cooling machine pans
  • Food drying equipmente.g. Curing equipment
  • Dissolved oxygen meterse.g. Dissolved oxygen sensors
  • Hydraulic pumpse.g. Dough pumps
  • Pressure gaugee.g. Equipment pressure gauges
  • Temperature gaugee.g. Equipment temperature gauges
  • Commercial use scoopse.g. Flood handling scoops
  • Food drying equipmente.g. Fluidized bed dryers
  • Food drying equipmente.g. Food drying equipment
  • Commercial use plastic shovelse.g. Food handling shovels
  • Metallic binse.g. Food storage bins
  • Food drying equipmente.g. Forced-air food dryers
  • Production and ProcessingKnowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
  • English LanguageKnowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
  • Public Safety and SecurityKnowledge 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.
  • Food ProductionKnowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.