- Description
- Work Activities
- Abilities
- Interests
- Knowledge
- Wages
- Skills
- Work Values
- Work Styles
- Related Degrees
- Work Context
- Task Ratings
- Education
Job Description: Operate or tend food or tobacco roasting, baking, or drying equipment, including hearth ovens, kiln driers, roasters, char kilns, and vacuum drying equipment.
Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders spend a lot of their time Identifying Objects, Actions, and Events. They are naturally good at Near Vision, Auditory Attention, Selective Attention, and Control Precision. Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders are typically characterized as being Realistic and Conventional. They are usually very knowledgable about Production and Processing, Food Production, and Mechanical and are skilled at Operation Monitoring and Operation and Control.
Work Activities
Identifying Objects, Actions, and Events
Handling and Moving Objects
Inspecting Equipment, Structures, or Material
Establishing and Maintaining Interpersonal Relationships
Communicating with Supervisors, Peers, or Subordinates
Getting Information
Controlling Machines and Processes
Training and Teaching Others
Monitor Processes, Materials, or Surroundings
Coordinating the Work and Activities of Others
Updating and Using Relevant Knowledge
Performing General Physical Activities
Repairing and Maintaining Mechanical Equipment
Guiding, Directing, and Motivating Subordinates
Documenting/Recording Information
Resolving Conflicts and Negotiating with Others
Developing and Building Teams
Organizing, Planning, and Prioritizing Work
Evaluating Information to Determine Compliance with Standards
Coaching and Developing Others
Thinking Creatively
Assisting and Caring for Others
Performing Administrative Activities
Judging the Qualities of Things, Services, or People
Interpreting the Meaning of Information for Others
Processing Information
Selling or Influencing Others
Repairing and Maintaining Electronic Equipment
Making Decisions and Solving Problems
Communicating with Persons Outside Organization
Scheduling Work and Activities
Developing Objectives and Strategies
Provide Consultation and Advice to Others
Monitoring and Controlling Resources
Interacting With Computers
Analyzing Data or Information
Operating Vehicles, Mechanized Devices, or Equipment
Estimating the Quantifiable Characteristics of Products, Events, or Information
Performing for or Working Directly with the Public
Staffing Organizational Units
Drafting, Laying Out, and Specifying Technical Devices, Parts, and Equipment
Abilities
Near Vision
Auditory Attention
Selective Attention
Control Precision
Oral Comprehension
Oral Expression
Written Comprehension
Problem Sensitivity
Perceptual Speed
Hearing Sensitivity
Category Flexibility
Written Expression
Manual Dexterity
Visualization
Information Ordering
Visual Color Discrimination
Inductive Reasoning
Trunk Strength
Deductive Reasoning
Multilimb Coordination
Extent Flexibility
Finger Dexterity
Speech Clarity
Speech Recognition
Arm-Hand Steadiness
Flexibility of Closure
Far Vision
Static Strength
Reaction Time
Rate Control
Speed of Closure
Depth Perception
Fluency of Ideas
Response Orientation
Originality
Gross Body Coordination
Wrist-Finger Speed
Stamina
Dynamic Strength
Time Sharing
Speed of Limb Movement
Memorization
Gross Body Equilibrium
Number Facility
Sound Localization
Interests
Realistic
Conventional
Enterprising
Investigative
Artistic
Social
Knowledge
Production and Processing
Food Production
Mechanical
Public Safety and Security
Administration and Management
Building and Construction
Chemistry
Computers and Electronics
English Language
Mathematics
Engineering and Technology
Education and Training
Clerical
Personnel and Human Resources
Transportation
Economics and Accounting
Customer and Personal Service
Wages
North Dakota
$37,510
Pennsylvania
$36,660
Washington
$35,950
Colorado
$34,470
Michigan
$34,030
Kentucky
$33,420
Minnesota
$32,260
Iowa
$30,860
Oregon
$30,630
Massachusetts
$30,410
Hawaii
$29,860
California
$29,270
South Carolina
$28,740
Idaho
$28,610
Wisconsin
$28,400
Tennessee
$28,340
Montana
$28,290
Illinois
$28,290
Ohio
$27,650
Kansas
$27,290
Nevada
$27,140
Arkansas
$27,120
Missouri
$26,770
South Dakota
$26,360
Virginia
$25,880
Nebraska
$25,610
Florida
$25,550
Maine
$25,460
Alaska
$25,440
Vermont
$24,800
Georgia
$23,550
North Carolina
$23,530
Maryland
$23,410
Oklahoma
$23,210
Louisiana
$23,040
Utah
$22,830
Arizona
$22,600
New Jersey
$22,540
Alabama
$22,330
Indiana
$21,690
New York
$20,780
Texas
$20,680
New Hampshire
$20,600
Skills
Operation Monitoring
Operation and Control
Monitoring
Quality Control Analysis
Critical Thinking
Reading Comprehension
Coordination
Writing
Active Learning
Complex Problem Solving
Speaking
Instructing
Equipment Maintenance
Judgment and Decision Making
Learning Strategies
Active Listening
Time Management
Social Perceptiveness
Management of Personnel Resources
Persuasion
Troubleshooting
Repairing
Service Orientation
Negotiation
Equipment Selection
Operations Analysis
Systems Evaluation
Systems Analysis
Science
Installation
Work Values
Support
Relationships
Working Conditions
Independence
Achievement
Recognition
Work Styles
Stress Tolerance
Dependability
Attention to Detail
Cooperation
Initiative
Independence
Adaptability/Flexibility
Persistence
Concern for Others
Integrity
Self Control
Achievement/Effort
Leadership
Innovation
Social Orientation
Analytical Thinking
Related University Degree Programs
Work Context
Sounds, Noise Levels Are Distracting or Uncomfortable
Indoors, Not Environmentally Controlled
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 Standing
Contact With Others
Pace Determined by Speed of Equipment
Spend Time Walking and Running
Consequence of Error
Freedom to Make Decisions
Frequency of Decision Making
Importance of Being Exact or Accurate
Time Pressure
Physical Proximity
Responsibility for Outcomes and Results
Exposed to Contaminants
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Very Hot or Cold Temperatures
Impact of Decisions on Co-workers or Company Results
Structured versus Unstructured Work
Importance of Repeating Same Tasks
Responsible for Others' Health and Safety
Exposed to Minor Burns, Cuts, Bites, or Stings
Work With Work Group or Team
Coordinate or Lead Others
Degree of Automation
Telephone
Indoors, Environmentally Controlled
Cramped Work Space, Awkward Positions
Frequency of Conflict Situations
Spend Time Making Repetitive Motions
Deal With Unpleasant or Angry People
Spend Time Bending or Twisting the Body
Exposed to Hazardous Conditions
Letters and Memos
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Electronic Mail
Level of Competition
Exposed to High Places
Exposed to Hazardous Equipment
Spend Time Climbing Ladders, Scaffolds, or Poles
Deal With External Customers
Extremely Bright or Inadequate Lighting
Outdoors, Exposed to Weather
Exposed to Disease or Infections
Exposed to Whole Body Vibration
Duration of Typical Work Week
Spend Time Sitting
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Keeping or Regaining Balance
Deal With Physically Aggressive People
Work Schedules
Public Speaking
Outdoors, Under Cover
In an Open Vehicle or Equipment
Exposed to Radiation
In an Enclosed Vehicle or Equipment
-40 hours-
Duration of Typical Work Week
-A lot of freedom-
Freedom to Make Decisions
Structured versus Unstructured Work
-About half the time-
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Standing
Spend Time Walking and Running
Spend Time Making Repetitive Motions
Spend Time Keeping or Regaining Balance
Spend Time Bending or Twisting the Body
-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 Walking and Running
Spend Time Bending or Twisting the Body
Spend Time Making Repetitive Motions
Spend Time Keeping or Regaining Balance
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Sitting
-Every day-
Sounds, Noise Levels Are Distracting or Uncomfortable
Indoors, Not Environmentally Controlled
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
Indoors, Environmentally Controlled
Frequency of Decision Making
Exposed to Contaminants
Exposed to Minor Burns, Cuts, Bites, or Stings
Electronic Mail
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Very Hot or Cold Temperatures
Extremely Bright or Inadequate Lighting
Telephone
Exposed to Hazardous Equipment
Letters and Memos
In an Open Vehicle or Equipment
Deal With Unpleasant or Angry People
Exposed to Hazardous Conditions
Frequency of Conflict Situations
Exposed to Disease or Infections
Outdoors, Exposed to Weather
Exposed to High Places
Exposed to Radiation
Public Speaking
In an Enclosed Vehicle or Equipment
Exposed to Whole Body Vibration
Outdoors, Under Cover
Cramped Work Space, Awkward Positions
Deal With Physically Aggressive People
-Extremely competitive-
Level of Competition
-Extremely important-
Work With Work Group or Team
Pace Determined by Speed of Equipment
Importance of Repeating Same Tasks
Importance of Being Exact or Accurate
Deal With External Customers
Coordinate or Lead Others
-Extremely serious-
Consequence of Error
-Fairly important-
Work With Work Group or Team
Coordinate or Lead Others
Deal With External Customers
Importance of Being Exact or Accurate
Pace Determined by Speed of Equipment
Importance of Repeating Same Tasks
-Fairly serious-
Consequence of Error
-High responsibility-
Responsibility for Outcomes and Results
Responsible for Others' Health and Safety
-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
Pace Determined by Speed of Equipment
Importance of Being Exact or Accurate
Importance of Repeating Same Tasks
Work With Work Group or Team
Deal With External Customers
-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 Sitting
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Keeping or Regaining Balance
Spend Time Bending or Twisting the Body
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Making Repetitive Motions
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Walking and Running
Spend Time Standing
-Limited freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-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-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-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 Making Repetitive Motions
Spend Time Bending or Twisting the Body
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
Spend Time Climbing Ladders, Scaffolds, or Poles
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Sitting
Spend Time Keeping or Regaining Balance
-Never-
Exposed to Radiation
In an Enclosed Vehicle or Equipment
In an Open Vehicle or Equipment
Outdoors, Under Cover
Exposed to Disease or Infections
Electronic Mail
Deal With Physically Aggressive People
Public Speaking
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Extremely Bright or Inadequate Lighting
Indoors, Environmentally Controlled
Exposed to Whole Body Vibration
Spend Time Climbing Ladders, Scaffolds, or Poles
Outdoors, Exposed to Weather
Spend Time Keeping or Regaining Balance
Exposed to Hazardous Equipment
Cramped Work Space, Awkward Positions
Telephone
Exposed to Minor Burns, Cuts, Bites, or Stings
Spend Time Kneeling, Crouching, Stooping, or Crawling
Spend Time Making Repetitive Motions
Exposed to High Places
Exposed to Hazardous Conditions
Letters and Memos
Frequency of Conflict Situations
Time Pressure
Spend Time Sitting
Deal With Unpleasant or Angry People
Frequency of Decision Making
Exposed to Contaminants
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Indoors, Not Environmentally Controlled
Sounds, Noise Levels Are Distracting or Uncomfortable
Very Hot or Cold Temperatures
Spend Time Bending or Twisting the Body
Face-to-Face Discussions
Spend Time Walking and Running
Spend Time Standing
Spend Time Using Your Hands to Handle, Control, or Feel Objects, Tools, or Controls
-No contact with others-
Contact With Others
-No freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-No responsibility-
Responsible for Others' Health and Safety
Responsibility for Outcomes and Results
-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
Coordinate or Lead Others
Work With Work Group or Team
Importance of Being Exact or Accurate
Pace Determined by Speed of Equipment
-Not serious at all-
Consequence of Error
-Occasional contact with others-
Contact With Others
-Once a month or more but not every week-
Deal With Unpleasant or Angry People
Frequency of Conflict Situations
Letters and Memos
Exposed to High Places
Exposed to Contaminants
Deal With Physically Aggressive People
Very Hot or Cold Temperatures
Outdoors, Exposed to Weather
Telephone
Cramped Work Space, Awkward Positions
Time Pressure
Exposed to Minor Burns, Cuts, Bites, or Stings
Extremely Bright or Inadequate Lighting
Exposed to Hazardous Equipment
Exposed to Whole Body Vibration
Exposed to Hazardous Conditions
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Electronic Mail
In an Open Vehicle or Equipment
Indoors, Not Environmentally Controlled
Face-to-Face Discussions
Frequency of Decision Making
Public Speaking
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Outdoors, Under Cover
Exposed to Radiation
Exposed to Disease or Infections
Sounds, Noise Levels Are Distracting or Uncomfortable
Indoors, Environmentally Controlled
In an Enclosed Vehicle or Equipment
-Once a week or more but not every day-
Cramped Work Space, Awkward Positions
Exposed to Hazardous Conditions
Very Hot or Cold Temperatures
Telephone
Face-to-Face Discussions
Frequency of Decision Making
Exposed to Disease or Infections
Frequency of Conflict Situations
Wear Common Protective or Safety Equipment such as Safety Shoes, Glasses, Gloves, Hearing Protection, Hard Hats, or Life Jackets
Exposed to Minor Burns, Cuts, Bites, or Stings
Exposed to Contaminants
Deal With Unpleasant or Angry People
Letters and Memos
Exposed to Hazardous Equipment
Exposed to High Places
Time Pressure
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Electronic Mail
Deal With Physically Aggressive People
In an Open Vehicle or Equipment
Indoors, Not Environmentally Controlled
Outdoors, Exposed to Weather
Indoors, Environmentally Controlled
Outdoors, Under Cover
Public Speaking
Extremely Bright or Inadequate Lighting
Sounds, Noise Levels Are Distracting or Uncomfortable
Exposed to Whole Body Vibration
In an Enclosed Vehicle or Equipment
Exposed to Radiation
-Once a year or more but not every month-
Outdoors, Exposed to Weather
Public Speaking
Exposed to Whole Body Vibration
Outdoors, Under Cover
Exposed to High Places
Exposed to Hazardous Conditions
Exposed to Hazardous Equipment
Frequency of Decision Making
Letters and Memos
Exposed to Minor Burns, Cuts, Bites, or Stings
Extremely Bright or Inadequate Lighting
Deal With Unpleasant or Angry People
Indoors, Not Environmentally Controlled
Exposed to Disease or Infections
Cramped Work Space, Awkward Positions
Frequency of Conflict Situations
In an Enclosed Vehicle or Equipment
Time Pressure
Deal With Physically Aggressive People
Wear Specialized Protective or Safety Equipment such as Breathing Apparatus, Safety Harness, Full Protection Suits, or Radiation Protection
Exposed to Contaminants
Electronic Mail
Sounds, Noise Levels Are Distracting or Uncomfortable
Face-to-Face Discussions
Indoors, Environmentally Controlled
Very Hot or Cold Temperatures
Exposed to Radiation
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
Telephone
-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-
Freedom to Make Decisions
Structured versus Unstructured Work
-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
Pace Determined by Speed of Equipment
Coordinate or Lead Others
Deal With External Customers
Work With Work Group or Team
-Very important results-
Impact of Decisions on Co-workers or Company Results
-Very little freedom-
Structured versus Unstructured Work
Freedom to Make Decisions
-Very serious-
Consequence of Error
Task Ratings
- Importance Core-
Observe, feel, taste, or otherwise examine products during and after processing, in order to ensure conformance to standards.
Observe temperature, humidity, pressure gauges, and product samples, and adjust controls, such as thermostats and valves, in order 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 in order to determine quantities and types of products to be baked, dried, or roasted.
Take product samples during and/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 in order to load or remove products from ovens or other equipment.
- Importance Supplemental-
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 in order 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 in order to synchronize flow of materials.
Dump sugar dust from collectors into melting tanks and add water, in order to reclaim sugar lost during processing.
- Relevance of Task Core-
Observe flow of materials and listen for machine malfunctions, such as jamming or spillage, and notify supervisors if corrective actions fail.
Fill or remove product from trays, carts, hoppers, or equipment, using scoops, peels, or shovels, or by hand.
Set temperature and time controls; light ovens, burners, driers, or roasters; and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.
Observe, feel, taste, or otherwise examine products during and after processing, in order to ensure conformance to standards.
Observe temperature, humidity, pressure gauges, and product samples, and adjust controls, such as thermostats and valves, in order to maintain prescribed operating conditions for specific stages.
Read work orders in order to determine quantities and types of products to be baked, dried, or roasted.
Record production data, such as weight and amount of product processed, type of product, and time and temperature of processing.
Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products.
Open valves, gates, or chutes, or use shovels in order to load or remove products from ovens or other equipment.
Weigh or measure products, using scale hoppers or scale conveyors.
Take product samples during and/or after processing for laboratory analyses.
- Relevance of Task Supplemental-
Install equipment, such as spray units, cutting blades, or screens, using hand tools.
Signal coworkers in order to synchronize flow of materials.
Push racks or carts in order to transfer products to storage, cooling stations, or the next stage of processing.
Clear or dislodge blockages in bins, screens, or other equipment, using poles, brushes, or mallets.
Smooth out products in bins, pans, trays, or conveyors, using rakes or shovels.
Start conveyors to move roasted grain to cooling pans and agitate grain with rakes as blowers force air through perforated bottoms of pans.
Dump sugar dust from collectors into melting tanks and add water, in order to reclaim sugar lost during processing.
-Daily Frequency of Task (Categories 1-7) Core-
Observe flow of materials and listen for machine malfunctions, such as jamming or spillage, and notify supervisors if corrective actions fail.
Fill or remove product from trays, carts, hoppers, or equipment, using scoops, peels, or shovels, or by hand.
Observe, feel, taste, or otherwise examine products during and after processing, in order to ensure conformance to standards.
Set temperature and time controls; light ovens, burners, driers, or roasters; and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.
Take product samples during and/or after processing for laboratory analyses.
Record production data, such as weight and amount of product processed, type of product, and time and temperature of processing.
Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products.
-Daily Frequency of Task (Categories 1-7) Supplemental-
Clear or dislodge blockages in bins, screens, or other equipment, using poles, brushes, or mallets.
Signal coworkers in order to synchronize flow of materials.
Push racks or carts in order to transfer products to storage, cooling stations, or the next stage of processing.
Clean equipment with steam, hot water, and hoses.
Test products for moisture content, using moisture meters.
Install equipment, such as spray units, cutting blades, or screens, using hand tools.
Dump sugar dust from collectors into melting tanks and add water, in order to reclaim sugar lost during processing.
-Hourly or more Frequency of Task (Categories 1-7) Core-
Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products.
Observe, feel, taste, or otherwise examine products during and after processing, in order to ensure conformance to standards.
Observe flow of materials and listen for machine malfunctions, such as jamming or spillage, and notify supervisors if corrective actions fail.
Set temperature and time controls; light ovens, burners, driers, or roasters; and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.
Weigh or measure products, using scale hoppers or scale conveyors.
Open valves, gates, or chutes, or use shovels in order to load or remove products from ovens or other equipment.
Fill or remove product from trays, carts, hoppers, or equipment, using scoops, peels, or shovels, or by hand.
Read work orders in order to determine quantities and types of products to be baked, dried, or roasted.
-Hourly or more Frequency of Task (Categories 1-7) Supplemental-
Clear or dislodge blockages in bins, screens, or other equipment, using poles, brushes, or mallets.
Signal coworkers in order to synchronize flow of materials.
Clean equipment with steam, hot water, and hoses.
Start conveyors to move roasted grain to cooling pans and agitate grain with rakes as blowers force air through perforated bottoms of pans.
Install equipment, such as spray units, cutting blades, or screens, using hand tools.
-More than monthly Frequency of Task (Categories 1-7) Core-
Take product samples during and/or after processing for laboratory analyses.
Read work orders in order to determine quantities and types of products to be baked, dried, or roasted.
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.
Observe, feel, taste, or otherwise examine products during and after processing, in order to ensure conformance to standards.
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 in order to load or remove products from ovens or other equipment.
Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products.
Observe temperature, humidity, pressure gauges, and product samples, and adjust controls, such as thermostats and valves, in order to maintain prescribed operating conditions for specific stages.
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.
-More than monthly Frequency of Task (Categories 1-7) Supplemental-
Install equipment, such as spray units, cutting blades, or screens, using hand tools.
Dump sugar dust from collectors into melting tanks and add water, in order to reclaim sugar lost during processing.
Clean equipment with steam, hot water, and hoses.
Clear or dislodge blockages in bins, screens, or other equipment, using poles, brushes, or mallets.
Signal coworkers in order to synchronize flow of materials.
Push racks or carts in order to transfer products to storage, cooling stations, or the next stage of processing.
Smooth out products in bins, pans, trays, or conveyors, using rakes or shovels.
Test products for moisture content, using moisture meters.
Start conveyors to move roasted grain to cooling pans and agitate grain with rakes as blowers force air through perforated bottoms of pans.
-More than weekly Frequency of Task (Categories 1-7) Core-
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.
Read work orders in order to determine quantities and types of products to be baked, dried, or roasted.
Set temperature and time controls; light ovens, burners, driers, or roasters; and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.
Fill or remove product from trays, carts, hoppers, or equipment, using scoops, peels, or shovels, or by hand.
Weigh or measure products, using scale hoppers or scale conveyors.
Open valves, gates, or chutes, or use shovels in order to load or remove products from ovens or other equipment.
Take product samples during and/or after processing for laboratory analyses.
Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products.
Observe, feel, taste, or otherwise examine products during and after processing, in order to ensure conformance to standards.
Observe temperature, humidity, pressure gauges, and product samples, and adjust controls, such as thermostats and valves, in order to maintain prescribed operating conditions for specific stages.
-More than weekly Frequency of Task (Categories 1-7) Supplemental-
Install equipment, such as spray units, cutting blades, or screens, using hand tools.
Clean equipment with steam, hot water, and hoses.
Dump sugar dust from collectors into melting tanks and add water, in order to reclaim sugar lost during processing.
Test products for moisture content, using moisture meters.
Push racks or carts in order to transfer products to storage, cooling stations, or the next stage of processing.
Smooth out products in bins, pans, trays, or conveyors, using rakes or shovels.
Clear or dislodge blockages in bins, screens, or other equipment, using poles, brushes, or mallets.
Signal coworkers in order to synchronize flow of materials.
Start conveyors to move roasted grain to cooling pans and agitate grain with rakes as blowers force air through perforated bottoms of pans.
-More than yearly Frequency of Task (Categories 1-7) Core-
Fill or remove product from trays, carts, hoppers, or equipment, using scoops, peels, or shovels, or by hand.
Observe flow of materials and listen for machine malfunctions, such as jamming or spillage, and notify supervisors if corrective actions fail.
Take product samples during and/or after processing for laboratory analyses.
Record production data, such as weight and amount of product processed, type of product, and time and temperature of processing.
Observe temperature, humidity, pressure gauges, and product samples, and adjust controls, such as thermostats and valves, in order to maintain prescribed operating conditions for specific stages.
Observe, feel, taste, or otherwise examine products during and after processing, in order to ensure conformance to standards.
Open valves, gates, or chutes, or use shovels in order to load or remove products from ovens or other equipment.
Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products.
Read work orders in order to determine quantities and types of products to be baked, dried, or roasted.
Set temperature and time controls; light ovens, burners, driers, or roasters; and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.
Weigh or measure products, using scale hoppers or scale conveyors.
-More than yearly Frequency of Task (Categories 1-7) Supplemental-
Start conveyors to move roasted grain to cooling pans and agitate grain with rakes as blowers force air through perforated bottoms of pans.
Clear or dislodge blockages in bins, screens, or other equipment, using poles, brushes, or mallets.
Install equipment, such as spray units, cutting blades, or screens, using hand tools.
Clean equipment with steam, hot water, and hoses.
Signal coworkers in order to synchronize flow of materials.
Test products for moisture content, using moisture meters.
Push racks or carts in order to transfer products to storage, cooling stations, or the next stage of processing.
Smooth out products in bins, pans, trays, or conveyors, using rakes or shovels.
-Several times daily Frequency of Task (Categories 1-7) Core-
Fill or remove product from trays, carts, hoppers, or equipment, using scoops, peels, or shovels, or by hand.
Record production data, such as weight and amount of product processed, type of product, and time and temperature of processing.
Open valves, gates, or chutes, or use shovels in order to load or remove products from ovens or other equipment.
Weigh or measure products, using scale hoppers or scale conveyors.
Set temperature and time controls; light ovens, burners, driers, or roasters; and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.
Observe, feel, taste, or otherwise examine products during and after processing, in order to ensure conformance to standards.
Take product samples during and/or after processing for laboratory analyses.
Read work orders in order to determine quantities and types of products to be baked, dried, or roasted.
Observe temperature, humidity, pressure gauges, and product samples, and adjust controls, such as thermostats and valves, in order 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.
Observe flow of materials and listen for machine malfunctions, such as jamming or spillage, and notify supervisors if corrective actions fail.
-Several times daily Frequency of Task (Categories 1-7) Supplemental-
Push racks or carts in order to transfer products to storage, cooling stations, or the next stage of processing.
Signal coworkers in order to synchronize flow of materials.
Start conveyors to move roasted grain to cooling pans and agitate grain with rakes as blowers force air through perforated bottoms of pans.
Clean equipment with steam, hot water, and hoses.
Dump sugar dust from collectors into melting tanks and add water, in order to reclaim sugar lost during processing.
Test products for moisture content, using moisture meters.
Install equipment, such as spray units, cutting blades, or screens, using hand tools.
Clear or dislodge blockages in bins, screens, or other equipment, using poles, brushes, or mallets.
-Yearly or less Frequency of Task (Categories 1-7) Core-
Open valves, gates, or chutes, or use shovels in order to load or remove products from ovens or other equipment.
Weigh or measure products, using scale hoppers or scale conveyors.
Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products.
Take product samples during and/or after processing for laboratory analyses.
Record production data, such as weight and amount of product processed, type of product, and time and temperature of processing.
Read work orders in order to determine quantities and types of products to be baked, dried, or roasted.
Fill or remove product from trays, carts, hoppers, or equipment, using scoops, peels, or shovels, or by hand.
Observe flow of materials and listen for machine malfunctions, such as jamming or spillage, and notify supervisors if corrective actions fail.
Observe temperature, humidity, pressure gauges, and product samples, and adjust controls, such as thermostats and valves, in order to maintain prescribed operating conditions for specific stages.
Observe, feel, taste, or otherwise examine products during and after processing, in order to ensure conformance to standards.
Set temperature and time controls; light ovens, burners, driers, or roasters; and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.
-Yearly or less Frequency of Task (Categories 1-7) Supplemental-
Install equipment, such as spray units, cutting blades, or screens, using hand tools.
Test products for moisture content, using moisture meters.
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.
Clean equipment with steam, hot water, and hoses.
Signal coworkers in order to synchronize flow of materials.
Clear or dislodge blockages in bins, screens, or other equipment, using poles, brushes, or mallets.
Push racks or carts in order to transfer products to storage, cooling stations, or the next stage of processing.
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 2 years, up to and including 4 years
-On-the-Job Training-
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
-Related Work Experience-
None
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
-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)