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

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)