- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Operate or tend cooking equipment, such as steam cooking vats, deep fry cookers, pressure cookers, kettles, and boilers, to prepare food products.
Food Cooking Machine Operators and Tenders spend a lot of their time Handling and Moving Objects. They are naturally good at Near Vision, Oral Comprehension, Control Precision, and Information Ordering. Food Cooking Machine Operators and Tenders are typically characterized as being Realistic and Conventional. They are usually very knowledgable about Production and Processing, Food Production, and Administration and Management and are skilled at Operation Monitoring and Quality Control Analysis.
Work Activities
Handling and Moving Objects
Identifying Objects, Actions, and Events
Controlling Machines and Processes
Getting Information
Inspecting Equipment, Structures, or Material
Monitor Processes, Materials, or Surroundings
Making Decisions and Solving Problems
Communicating with Supervisors, Peers, or Subordinates
Establishing and Maintaining Interpersonal Relationships
Repairing and Maintaining Mechanical Equipment
Evaluating Information to Determine Compliance with Standards
Updating and Using Relevant Knowledge
Coaching and Developing Others
Training and Teaching Others
Processing Information
Performing General Physical Activities
Repairing and Maintaining Electronic Equipment
Documenting/Recording Information
Analyzing Data or Information
Coordinating the Work and Activities of Others
Monitoring and Controlling Resources
Provide Consultation and Advice to Others
Assisting and Caring for Others
Organizing, Planning, and Prioritizing Work
Resolving Conflicts and Negotiating with Others
Judging the Qualities of Things, Services, or People
Developing and Building Teams
Estimating the Quantifiable Characteristics of Products, Events, or Information
Thinking Creatively
Guiding, Directing, and Motivating Subordinates
Interpreting the Meaning of Information for Others
Scheduling Work and Activities
Interacting With Computers
Selling or Influencing Others
Performing Administrative Activities
Operating Vehicles, Mechanized Devices, or Equipment
Communicating with Persons Outside Organization
Developing Objectives and Strategies
Staffing Organizational Units
Performing for or Working Directly with the Public
Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment
Abilities
Near Vision
Oral Comprehension
Control Precision
Information Ordering
Reaction Time
Auditory Attention
Perceptual Speed
Category Flexibility
Inductive Reasoning
Deductive Reasoning
Selective Attention
Problem Sensitivity
Oral Expression
Written Comprehension
Manual Dexterity
Multilimb Coordination
Extent Flexibility
Finger Dexterity
Trunk Strength
Rate Control
Arm-Hand Steadiness
Speech Clarity
Speech Recognition
Written Expression
Static Strength
Hearing Sensitivity
Flexibility of Closure
Visual Color Discrimination
Visualization
Time Sharing
Response Orientation
Memorization
Number Facility
Mathematical Reasoning
Stamina
Gross Body Coordination
Fluency of Ideas
Speed of Limb Movement
Speed of Closure
Far Vision
Wrist-Finger Speed
Depth Perception
Dynamic Strength
Interests
Realistic
Conventional
Investigative
Enterprising
Social
Artistic
Knowledge
Production and Processing
Food Production
Administration and Management
Customer and Personal Service
Computers and Electronics
Mechanical
Education and Training
Chemistry
Mathematics
English Language
Public Safety and Security
Psychology
Engineering and Technology
Personnel and Human Resources
Transportation
Economics and Accounting
Physics
Design
Law and Government
Communications and Media
Clerical
Sales and Marketing
Wages
Connecticut
$39,640
Massachusetts
$31,560
Pennsylvania
$30,970
North Carolina
$28,760
New York
$28,490
South Carolina
$27,560
Washington
$26,880
Nebraska
$26,560
Oregon
$25,780
Maine
$25,760
Michigan
$25,650
South Dakota
$25,500
Minnesota
$25,310
Idaho
$25,190
Vermont
$25,100
Rhode Island
$24,790
Wisconsin
$24,790
Iowa
$24,450
Georgia
$24,110
Arizona
$23,950
Florida
$23,720
Arkansas
$23,660
Utah
$23,520
New Jersey
$23,340
Illinois
$23,160
New Hampshire
$23,020
Indiana
$23,000
Kentucky
$22,670
California
$22,510
Missouri
$22,480
Delaware
$22,370
Alabama
$22,260
Colorado
$22,060
Maryland
$22,030
New Mexico
$21,880
Oklahoma
$21,660
Hawaii
$21,640
Ohio
$21,360
Nevada
$21,080
Tennessee
$21,050
Virginia
$20,940
West Virginia
$20,740
Texas
$20,400
Puerto Rico
$19,280
Montana
$19,240
Louisiana
$19,200
Kansas
$18,900
Mississippi
$18,740
Wyoming
$17,210
Skills
Operation Monitoring
Quality Control Analysis
Reading Comprehension
Coordination
Active Listening
Critical Thinking
Monitoring
Operation and Control
Complex Problem Solving
Social Perceptiveness
Judgment and Decision Making
Active Learning
Writing
Speaking
Instructing
Time Management
Negotiation
Troubleshooting
Equipment Maintenance
Service Orientation
Learning Strategies
Management of Personnel Resources
Operations Analysis
Mathematics
Persuasion
Science
Equipment Selection
Repairing
Systems Evaluation
Management of Material Resources
Work Values
Support
Relationships
Independence
Achievement
Working Conditions
Recognition
Work Styles
Dependability
Cooperation
Attention to Detail
Self Control
Stress Tolerance
Integrity
Leadership
Independence
Concern for Others
Initiative
Social Orientation
Achievement/Effort
Adaptability/Flexibility
Persistence
Innovation
Analytical Thinking
Related University Degree Programs
Work Context
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Spend Time Standing
Contact With Others
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Importance of Being Exact or Accurate
Work With Work Group or Team
Face-to-Face Discussions
Physical Proximity
Sounds, Noise Levels Are Distracting or Uncomfortable
Pace Determined by Speed of Equipment
Time Pressure
Spend Time Walking and Running
Frequency of Decision Making
Importance of Repeating Same Tasks
Very Hot or Cold Temperatures
Exposed to Minor Burns, Cuts, Bites, or Stings
Spend Time Making Repetitive Motions
Impact of Decisions on Co-workers or Company Results
Structured versus Unstructured Work
Freedom to Make Decisions
Responsible for Others' Health and Safety
Indoors, Environmentally Controlled
Consequence of Error
Responsibility for Outcomes and Results
Spend Time Bending or Twisting the Body
Level of Competition
Degree of Automation
Coordinate or Lead Others
Exposed to Contaminants
Indoors, Not Environmentally Controlled
Telephone
Exposed to Hazardous Equipment
Frequency of Conflict Situations
Deal With Unpleasant or Angry People
Cramped Work Space, Awkward Positions
Duration of Typical Work Week
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Hazardous Conditions
Deal With External Customers
Spend Time Kneeling, Crouching, Stooping, or Crawling
Exposed to High Places
Letters and Memos
Electronic Mail
Spend Time Climbing Ladders, Scaffolds, or Poles
Extremely Bright or Inadequate Lighting
Spend Time Keeping or Regaining Balance
Spend Time Sitting
Public Speaking
In an Open Vehicle or Equipment
Deal With Physically Aggressive People
Exposed to Disease or Infections
Exposed to Whole Body Vibration
Work Schedules
Outdoors, Exposed to Weather
Outdoors, Under Cover
Exposed to Radiation
In an Enclosed Vehicle or Equipment
-40 hours-
Duration of Typical Work Week
-A lot of freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-About half the time-
Spend Time Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Sitting
Spend Time Standing
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Making Repetitive Motions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Keeping or Regaining Balance
-Completely automated-
Degree of Automation
-Constant contact with others-
Contact With Others
-Contact with others about half the time-
Contact With Others
-Contact with others most of the time-
Contact With Others
-Continually or almost continually-
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Spend Time Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
-Every day-
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Face-to-Face Discussions
Time Pressure
Frequency of Decision Making
Sounds, Noise Levels Are Distracting or Uncomfortable
Indoors, Environmentally Controlled
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Hazardous Equipment
Indoors, Not Environmentally Controlled
Telephone
Very Hot or Cold Temperatures
Exposed to Contaminants
Exposed to High Places
Electronic Mail
Exposed to Hazardous Conditions
Frequency of Conflict Situations
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Cramped Work Space, Awkward Positions
Extremely Bright or Inadequate Lighting
Deal With Unpleasant or Angry People
Letters and Memos
In an Open Vehicle or Equipment
Exposed to Whole Body Vibration
Exposed to Disease or Infections
Outdoors, Exposed to Weather
Public Speaking
In an Enclosed Vehicle or Equipment
Outdoors, Under Cover
Exposed to Radiation
Deal With Physically Aggressive People
-Extremely competitive-
Level of Competition
-Extremely important-
Pace Determined by Speed of Equipment
Importance of Being Exact or Accurate
Work With Work Group or Team
Importance of Repeating Same Tasks
Coordinate or Lead Others
Deal With External Customers
-Extremely serious-
Consequence of Error
-Fairly important-
Coordinate or Lead Others
Deal With External Customers
Importance of Being Exact or Accurate
Work With Work Group or Team
Pace Determined by Speed of Equipment
Importance of Repeating Same Tasks
-Fairly serious-
Consequence of Error
-High responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Highly automated-
Degree of Automation
-Highly competitive-
Level of Competition
-I don't work near other people (beyond 100 ft.)-
Physical Proximity
-I work with others but not closely (e.g., private office)-
Physical Proximity
-Important-
Coordinate or Lead Others
Work With Work Group or Team
Importance of Repeating Same Tasks
Deal With External Customers
Pace Determined by Speed of Equipment
Importance of Being Exact or Accurate
-Important results-
Impact of Decisions on Co-workers or Company Results
-Irregular (changes with weather conditions, production demands, or contract duration)-
Work Schedules
-Less than 40 hours-
Duration of Typical Work Week
-Less than half the time-
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Keeping or Regaining Balance
Spend Time Bending or Twisting the Body
Spend Time Making Repetitive Motions
Spend Time Walking and Running
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
-Limited freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Limited responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Minor results-
Impact of Decisions on Co-workers or Company Results
-Moderate responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-Moderate results-
Impact of Decisions on Co-workers or Company Results
-Moderately automated-
Degree of Automation
-Moderately close (at arm's length)-
Physical Proximity
-Moderately competitive-
Level of Competition
-More than 40 hours-
Duration of Typical Work Week
-More than half the time-
Spend Time Walking and Running
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Making Repetitive Motions
Spend Time Bending or Twisting the Body
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Standing
Spend Time Keeping or Regaining Balance
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
-Never-
In an Enclosed Vehicle or Equipment
Exposed to Radiation
Outdoors, Under Cover
Outdoors, Exposed to Weather
Exposed to Disease or Infections
Exposed to Whole Body Vibration
In an Open Vehicle or Equipment
Electronic Mail
Deal With Physically Aggressive People
Public Speaking
Exposed to High Places
Extremely Bright or Inadequate Lighting
Spend Time Keeping or Regaining Balance
Letters and Memos
Exposed to Hazardous Conditions
Spend Time Sitting
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Spend Time Climbing Ladders, Scaffolds, or Poles
Cramped Work Space, Awkward Positions
Telephone
Indoors, Not Environmentally Controlled
Exposed to Hazardous Equipment
Exposed to Contaminants
Spend Time Kneeling, Crouching, Stooping, or Crawling
Indoors, Environmentally Controlled
Frequency of Conflict Situations
Time Pressure
Frequency of Decision Making
Exposed to Minor Burns, Cuts, Bites, or Stings
Spend Time Bending or Twisting the Body
Deal With Unpleasant or Angry People
Very Hot or Cold Temperatures
Sounds, Noise Levels Are Distracting or Uncomfortable
Spend Time Making Repetitive Motions
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Face-to-Face Discussions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Walking and Running
Spend Time Standing
-No contact with others-
Contact With Others
-No freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-No responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-No results-
Impact of Decisions on Co-workers or Company Results
-Not at all automated-
Degree of Automation
-Not at all competitive-
Level of Competition
-Not important at all-
Deal With External Customers
Importance of Repeating Same Tasks
Pace Determined by Speed of Equipment
Coordinate or Lead Others
Work With Work Group or Team
Importance of Being Exact or Accurate
-Not serious at all-
Consequence of Error
-Occasional contact with others-
Contact With Others
-Once a month or more but not every week-
Frequency of Conflict Situations
Deal With Unpleasant or Angry People
Letters and Memos
Exposed to Contaminants
Exposed to Hazardous Conditions
Public Speaking
Sounds, Noise Levels Are Distracting or Uncomfortable
Face-to-Face Discussions
Deal With Physically Aggressive People
Very Hot or Cold Temperatures
Exposed to Minor Burns, Cuts, Bites, or Stings
Indoors, Not Environmentally Controlled
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Time Pressure
Extremely Bright or Inadequate Lighting
Exposed to Disease or Infections
Outdoors, Exposed to Weather
Cramped Work Space, Awkward Positions
Exposed to Hazardous Equipment
Exposed to High Places
Indoors, Environmentally Controlled
In an Open Vehicle or Equipment
Telephone
Frequency of Decision Making
Electronic Mail
Outdoors, Under Cover
Exposed to Radiation
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
-Once a week or more but not every day-
Very Hot or Cold Temperatures
Cramped Work Space, Awkward Positions
Exposed to Minor Burns, Cuts, Bites, or Stings
Deal With Unpleasant or Angry People
Frequency of Conflict Situations
Exposed to Contaminants
Letters and Memos
Sounds, Noise Levels Are Distracting or Uncomfortable
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Time Pressure
Frequency of Decision Making
Telephone
Exposed to Hazardous Conditions
In an Open Vehicle or Equipment
Public Speaking
Indoors, Environmentally Controlled
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Electronic Mail
Face-to-Face Discussions
Exposed to High Places
Indoors, Not Environmentally Controlled
Exposed to Hazardous Equipment
Deal With Physically Aggressive People
Extremely Bright or Inadequate Lighting
Exposed to Disease or Infections
Outdoors, Exposed to Weather
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Outdoors, Under Cover
Exposed to Radiation
-Once a year or more but not every month-
Deal With Unpleasant or Angry People
Frequency of Conflict Situations
Deal With Physically Aggressive People
Extremely Bright or Inadequate Lighting
Cramped Work Space, Awkward Positions
Public Speaking
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Hazardous Equipment
Frequency of Decision Making
Outdoors, Under Cover
Face-to-Face Discussions
Exposed to Minor Burns, Cuts, Bites, or Stings
Very Hot or Cold Temperatures
Indoors, Not Environmentally Controlled
Telephone
Exposed to High Places
Exposed to Radiation
Indoors, Environmentally Controlled
Outdoors, Exposed to Weather
In an Enclosed Vehicle or Equipment
Exposed to Whole Body Vibration
Exposed to Hazardous Conditions
Exposed to Contaminants
Letters and Memos
Sounds, Noise Levels Are Distracting or Uncomfortable
Electronic Mail
Time Pressure
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
In an Open Vehicle or Equipment
Exposed to Disease or Infections
-Regular (established routine, set schedule)-
Work Schedules
-Seasonal (only during certain times of the year)-
Work Schedules
-Serious-
Consequence of Error
-Slightly automated-
Degree of Automation
-Slightly close (e.g., shared office)-
Physical Proximity
-Slightly competitive-
Level of Competition
-Some freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-Very close (near touching)-
Physical Proximity
-Very high responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-Very important-
Importance of Being Exact or Accurate
Importance of Repeating Same Tasks
Work With Work Group or Team
Pace Determined by Speed of Equipment
Deal With External Customers
Coordinate or Lead Others
-Very important results-
Impact of Decisions on Co-workers or Company Results
-Very little freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-Very serious-
Consequence of Error
Task Ratings
- Importance Core-
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.
- Importance Supplemental-
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.
- Relevance of Task Core-
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.
Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary.
Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.
Measure or weigh ingredients, using scales or measuring containers.
Notify or signal other workers to operate equipment or when processing is complete.
Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.
Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
Remove cooked material or products from equipment.
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.
Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
- Relevance of Task Supplemental-
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.
Place products on conveyors or carts, and monitor product flow.
Operate auxiliary machines and equipment, such as grinders, canners, and molding presses, to prepare or further process products.
-Daily Frequency of Task (Categories 1-7) Core-
Notify or signal other workers to operate equipment or when processing is complete.
Set temperature, pressure, and time controls, and start conveyers, machines, or pumps.
Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.
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.
Measure or weigh ingredients, using scales or measuring containers.
Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
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.
Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.
Remove cooked material or products from equipment.
Tend or operate and control equipment such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Operate auxiliary machines and equipment, such as grinders, canners, and molding presses, to prepare or further process products.
Activate agitators and paddles to mix or stir ingredients, stopping machines when ingredients are thoroughly mixed.
Pour, dump, or load prescribed quantities of ingredients or products into cooking equipment, manually or using a hoist.
Place products on conveyors or carts, and monitor product flow.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Tend or operate and control equipment such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.
Remove cooked material or products from equipment.
Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.
Measure or weigh ingredients, using scales or measuring containers.
Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary.
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.
Set temperature, pressure, and time controls, and start conveyers, machines, or pumps.
Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.
Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
Notify or signal other workers to operate equipment or when processing is complete.
Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
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.
-More than monthly Frequency of Task (Categories 1-7) Core-
Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.
Measure or weigh ingredients, using scales or measuring containers.
Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary.
Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.
Remove cooked material or products from equipment.
Tend or operate and control equipment such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.
Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
Notify or signal other workers to operate equipment or when processing is complete.
Set temperature, pressure, and time controls, and start conveyers, machines, or pumps.
Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
Read work orders, recipes, or formulas to determine cooking times and temperatures, and ingredient specifications.
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.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Operate auxiliary machines and equipment, such as grinders, canners, and molding presses, to prepare or further process products.
Place products on conveyors or carts, and monitor product flow.
Activate agitators and paddles to mix or stir ingredients, stopping machines when ingredients are thoroughly mixed.
Pour, dump, or load prescribed quantities of ingredients or products into cooking equipment, manually or using a hoist.
-More than weekly Frequency of Task (Categories 1-7) Core-
Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
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.
Remove cooked material or products from equipment.
Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary.
Set temperature, pressure, and time controls, and start conveyers, machines, or pumps.
Notify or signal other workers to operate equipment or when processing is complete.
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.
Tend or operate and control equipment such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.
Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.
Measure or weigh ingredients, using scales or measuring containers.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Activate agitators and paddles to mix or stir ingredients, stopping machines when ingredients are thoroughly mixed.
Place products on conveyors or carts, and monitor product flow.
Operate auxiliary machines and equipment, such as grinders, canners, and molding presses, to prepare or further process products.
Pour, dump, or load prescribed quantities of ingredients or products into cooking equipment, manually or using a hoist.
-More than yearly Frequency of Task (Categories 1-7) Core-
Measure or weigh ingredients, using scales or measuring containers.
Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary.
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.
Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.
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.
Notify or signal other workers to operate equipment or when processing is complete.
Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
Remove cooked material or products from equipment.
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.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Operate auxiliary machines and equipment, such as grinders, canners, and molding presses, to prepare or further process products.
Place products on conveyors or carts, and monitor product flow.
Activate agitators and paddles to mix or stir ingredients, stopping machines when ingredients are thoroughly mixed.
Pour, dump, or load prescribed quantities of ingredients or products into cooking equipment, manually or using a hoist.
-Several times daily Frequency of Task (Categories 1-7) Core-
Collect and examine product samples during production to test them for quality, color, content, consistency, viscosity, acidity, or specific gravity.
Notify or signal other workers to operate equipment or when processing is complete.
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.
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.
Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.
Observe gauges, dials, and product characteristics, and adjust controls to maintain appropriate temperature, pressure, and flow of ingredients.
Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
Measure or weigh ingredients, using scales or measuring containers.
Set temperature, pressure, and time controls, and start conveyers, machines, or pumps.
Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary.
Remove cooked material or products from equipment.
Tend or operate and control equipment such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Operate auxiliary machines and equipment, such as grinders, canners, and molding presses, to prepare or further process products.
Pour, dump, or load prescribed quantities of ingredients or products into cooking equipment, manually or using a hoist.
Place products on conveyors or carts, and monitor product flow.
Activate agitators and paddles to mix or stir ingredients, stopping machines when ingredients are thoroughly mixed.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Listen for malfunction alarms, and shut down equipment and notify supervisors when necessary.
Tend or operate and control equipment such as kettles, cookers, vats and tanks, and boilers, to cook ingredients or prepare products for further processing.
Remove cooked material or products from equipment.
Turn valves or start pumps to add ingredients or drain products from equipment and to transfer products for storage, cooling, or further processing.
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.
Record production and test data, such as processing steps, temperature and steam readings, cooking time, batches processed, and test results.
Measure or weigh ingredients, using scales or measuring containers.
Clean, wash, and sterilize equipment and cooking area, using water hoses, cleaning or sterilizing solutions, or rinses.
Notify or signal other workers to operate equipment or when processing is complete.
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.
Set temperature, pressure, and time controls, and start conveyers, machines, or pumps.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Pour, dump, or load prescribed quantities of ingredients or products into cooking equipment, manually or using a hoist.
Operate auxiliary machines and equipment, such as grinders, canners, and molding presses, to prepare or further process products.
Activate agitators and paddles to mix or stir ingredients, stopping machines when ingredients are thoroughly mixed.
Place products on conveyors or carts, and monitor product flow.
Education Training Experience
-On-Site or In-Plant Training-
None
Up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
-On-the-Job Training-
None or short demonstration
Anything beyond short demonstration, up to and including 1 month
Over 1 month, up to and including 3 months
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
-Related Work Experience-
None
Up to and including 1 month
Over 3 months, up to and including 6 months
Over 6 months, up to and including 1 year
Over 1 year, up to and including 2 years
Over 2 years, up to and including 4 years
Over 10 years
-Required Level of Education-
Less than a High School Diploma
High School Diploma (or GED or High School Equivalence Certificate)
Post-Secondary Certificate - awarded for training completed after high school (for example, in Personnel Services, Engineering-related Technologies, Vocational Home Economics, Construction Trades, Mechanics and Repairers, Precision Production Trades)
Associate's Degree (or other 2-year degree)
Bachelor's Degree