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Food Cooking Machine Operators and Tenders Occupation Detailed Description

Food Cooking Machine Operators and Tenders career

General Job Description and Education/Training Levels for Food Cooking Machine Operators and Tenders

The main tasks and work activities of Food Cooking Machine Operators and Tenders are to record operational or production data, watch operating equipment to detect malfunctions, notify others of equipment repair or maintenance needs, operate cooking, baking, or other food preparation equipment. In general, for the Food Cooking Machine Operators and Tenders, operation Monitoring, operation and Control, monitoring, reading Comprehension and other 6 skills are required.
Food Cooking 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 Cooking Machine Operators and Tenders jobs. 50.67% of Food Cooking Machine Operators and Tenders have High School Diploma (or the equivalent) and 6.82% of Food Cooking Machine Operators and Tenders have Post-Secondary Certificate.
Less than a High School Diploma
22.28%
High School Diploma (or the equivalent)
50.67%
Post-Secondary Certificate
6.82%
Some College Courses
20.23%
Associate's Degree (or other 2-year degree)
0.00%
Bachelor's Degree and Above
0.00%

Tasks and Work Activities of Food Cooking Machine Operators and Tenders

  • 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 to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
  • Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
  • Read work orders, recipes, or formulas 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, 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 to mix or stir ingredients, stopping machines when ingredients are thoroughly mixed.
  • Operate auxiliary machines and equipment, such as grinders, canners, and molding presses, to prepare or further process products.
  • Getting InformationObserving, receiving, and otherwise obtaining information from all relevant sources.
  • Controlling Machines and ProcessesUsing either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
  • Performing General Physical ActivitiesPerforming physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
  • Handling and Moving ObjectsUsing hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
  • Communicating with Supervisors, Peers, or SubordinatesProviding information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Identifying Objects, Actions, and EventsIdentifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
  • Monitor Processes, Materials, or SurroundingsMonitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
  • Documenting/Recording InformationEntering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.
  • Inspecting Equipment, Structures, or MaterialInspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
  • Training and Teaching OthersIdentifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
  • Record operational or production data.
  • Watch operating equipment to detect malfunctions.
  • Notify others of equipment repair or maintenance needs.
  • Operate cooking, baking, or other food preparation equipment.
  • Collect samples of materials or products for testing.
  • Inspect food products.
  • Adjust equipment controls to regulate flow of production materials or products.
  • Monitor instruments to ensure proper production conditions.
  • Review blueprints or other instructions to determine operational methods or sequences.
  • Read work orders or other instructions to determine product specifications or materials requirements.
  • Sterilize food cooking or processing equipment.
  • Clean work areas.
  • Operate pumping systems or equipment.
  • Adjust temperature controls of ovens or other heating equipment.
  • Measure ingredients or substances to be used in production processes.
  • Adjust equipment controls to regulate coolant flow.
  • Remove products or workpieces from production equipment.
  • Signal others to coordinate work activities.
  • Move products, materials, or equipment between work areas.
  • Lift materials or workpieces using cranes or other lifting equipment.

Skills and Abilities for Food Cooking Machine Operators and Tenders

  • Operation MonitoringWatching gauges, dials, or other indicators to make sure a machine is working properly.
  • Operation and ControlControlling operations of equipment or systems.
  • MonitoringMonitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
  • Reading ComprehensionUnderstanding written sentences and paragraphs in work related documents.
  • SpeakingTalking to others to convey information effectively.
  • 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.
  • Quality Control AnalysisConducting tests and inspections of products, services, or processes to evaluate quality or performance.
  • CoordinationAdjusting actions in relation to others' actions.
  • WritingCommunicating effectively in writing as appropriate for the needs of the audience.
  • 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.
  • Written ComprehensionThe ability to read and understand information and ideas presented in writing.
  • Near VisionThe ability to see details at close range (within a few feet of the observer).
  • Oral ComprehensionThe ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Control PrecisionThe ability to quickly and repeatedly adjust the controls of a machine or a vehicle to exact positions.
  • 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).
  • Reaction TimeThe ability to quickly respond (with the hand, finger, or foot) to a signal (sound, light, picture) when it appears.
  • Manual DexterityThe ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
  • Selective AttentionThe ability to concentrate on a task over a period of time without being distracted.
  • Category FlexibilityThe ability to generate or use different sets of rules for combining or grouping things in different ways.
  • Deductive ReasoningThe ability to apply general rules to specific problems to produce answers that make sense.
  • Oral ExpressionThe ability to communicate information and ideas in speaking so others will understand.
  • Cooking machinerye.g. Boilers
  • Bucket conveyorse.g. Bucket belt conveyors
  • Filling machinerye.g. Canners
  • Hoistse.g. Chain hoists
  • Sifting machinerye.g. Combination feeders
  • Cooking machinerye.g. Continuous baking ovens
  • Cooking machinerye.g. Cooking vats
  • Cooking machinerye.g. Corn cooking systems
  • Cooking machinerye.g. Direct-fired fryers
  • Conveyor feederse.g. Electromagnetic vibratory feeders
  • Commercial use food grinderse.g. Grinders
  • Hand trucks or accessoriese.g. Hand trucks
  • Cooking machinerye.g. Hot air impingement ovens
  • Cooking machinerye.g. Hot oil cookers
  • Roasting machinerye.g. Hot oil roasting equipment
  • Floor or platform scalese.g. Ingredient scales
  • Forming machinee.g. Molding machines
  • Forming machinee.g. Molding presses
  • Cooking machinerye.g. Pressure cookers
  • Cooking machinerye.g. Retort chambers
  • Food ProductionKnowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
  • English LanguageKnowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
  • Production and ProcessingKnowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
  • Education and TrainingKnowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
  • Customer and Personal ServiceKnowledge 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.