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FOOD COOKING MACHINE OPERATORS AND TENDERS
 
Occupation Description:
 
  Operate or tend cooking equipment, such as steam cooking vats, deep fry cookers, pressure cookers, kettles, and boilers, to prepare food products. Excludes “Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders" (51-3091).
 
Typical Tasks:
 
 
  • 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.
 
Skills:
 
 
  • Operation Monitoring - Watching gauges, dials, or other indicators to make sure a machine is working properly..
  • Operation and Control - Controlling operations of equipment or systems..
  • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action..
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents..
  • Speaking - Talking to others to convey information effectively..
  • Coordination - Adjusting actions in relation to others' actions..
  • Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance..
 
Knowledge:
 
 
  • Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques..
  • English Language - Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar..
  • Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods..
  • Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects..
  • Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction..
  • Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications..
  • Public Safety and Security - Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions..
 
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Education & Training:
 
  Moderate-term on-the-job training (1 to 12 months)
 
Wage Information:
 
 
Region Average Annual Average Hourly Entry Level (hourly) Mid-Range  (hourly)
Statewide $30,778.00 $14.80 $11.29 $11.43 - $15.74
New Haven $26,039.00 $12.52 $11.40 $11.28 - $13.81
      
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Occupation Outlook:
 
  Sorry, outlook information is not available for this occupation.
 
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