Benefits:

Simple IRA

Dental insurance

Employee discounts

Health insurance

Paid time off

Vision insurance

Title:Oil-Roasting Cook

Department:Production

Reports To:Cooking Room Supervisor

Scope of Position

The Oil-Roasting Cook is primarily responsible for the quality control and safety of oil-roasted products throughout the soaking and

oil-roasting processes. They will also mix product according to formulations, as the schedule determines.

This is a full-time position, year-round.

Key Responsibilities

• Maintain a clean, safe, and organized work environment

• Understand and follow food safety and quality control protocols

• Understand and follow company policies, and proper cooking procedures

• Represent a culture of food safety by reporting food safety issues

• Control the quality of cooked product by observing roast levels, and adjusting the roasting process accordingly

• Monitor Critical Control Point 1.1 and accurately document information in real time

• Maintain the work flow of batch roasting with current efficiency goals

• Understand, operate, and maintain the soaking area, oil-roaster, and oil filtering processes

• Understand how to locate and interpret LOT codes for various raw materials, and maintain control of their usage

• Calculate and accurately measure ingredients according to product formulations

• Ensure raw materials are replenished as needed

• Capable of performing pre-operational tasks, soaking operations and coordinating with other production-level positions

• Perform designated Standard Sanitary Operating Procedures (SSOPs)

• Report issues to Department Supervisor, Production Management or Quality Assurance when necessary

• Perform tasks in other Production departments

Back-Ups

• Cooking Room Associates or the Department Supervisor will cover duties if one cook is absent

Working Conditions

• Standing 100% of the time

• Ability to lift up to 25 lbs. for short and long distances, and 50 lbs. with assistance

• Ability to withstand varying temperatures; especially high heat and humidity

• Compliance with Personal Protective Equipment (PPE), including slip-resistant footwear

• No jewelry allowed in production

Minimum Qualifications

• Previous cooking experience is preferable

Performance Metrics

• Less than 1% batch rejection rate.

• Additional performance goals to be determined by the associate and management