Cook II

• Always follow good work habits adherence to procedures company rules and safety practices.
• Report all potential inventory shortages problems with raw materials or quality/sensory deviations immediately to the Team Lead Shift Lead Kitchen Supervisor and/or Kitchen Manager.
• Perform cooking and batching of all recipes according to standard procedures and batch sheet instructions.
• Check all ingredients and in-process foods sauces and mixes for correct texture taste smell and appearance. These checks must occur before these materials are combined with other components. Report any variances to the Team Lead Shift Lead Kitchen Supervisor and/or Kitchen Manager.
• Understand and be able use all batch sheets and follow standard procedure. Ensure that all item information (including lot numbers MO numbers quantities and batch numbers) is filled into batch sheets correctly and legibly.
• Ensure correct tag labeling and storage procedures are being followed. All food or ingredient containers (buckets plastic totes transfer carts steel totes gondolas etc.) must have a label which includes the description of contents and dare material goes in to production weight of bucket. All food safety practices must be followed at all times.
• Understand and learn the safe use of each piece of equipment and monitors all safety devices and guards for correct position and operation and any issues must be reported immediately to the Team Lead Shift Lead Kitchen Supervisor and/or Kitchen Manager.
• Follow all safety rules and monitors employee safety.
• This position is responsible to ensure compliance with Critical Control Points and Preventive Controls in their process which may include one or more of the following: Cook Time and Temperatures Metal Detection Canning Process Letter Cooling Time and Temperatures Bar Code Reader Line Clearance Pre-Operational Cleaning and Sanitation and Material Usage. Provision for coverage of these responsibilities during an absence includes substitution by another person in the same position or by a trained lead or supervisor.
• Report all mechanical problems to the Team Lead Shift Lead Kitchen Supervisor or Kitchen Manager.
• Comply with the rules and regulations set forth in Amys Kitchen Inc. employee handbook safety manual and GMP booklet.
• Perform other duties as assigned by the Team Lead Shift Lead Kitchen Supervisor or Kitchen Manager.
• Regular Attendance Required
• During peak season or base on company needs overtime is required.
• Other duties may be assigned.

It is the responsibility of all employees to uphold the mission of the Amys Food Safety and Quality Policy. This includes following all Food Safety and Sustainability programs and participating in all required training.

QUALIFICATION SKILLS

To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Educationand/or Experience

• Less than high school education; or up to three month related experience or training; or equivalent combination of education and experience.

Language Skills

• Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers.
• Ability to print and speak simple sentences. Must be able to satisfactorily pass a literacy test.

Mathematical Skills

• Ability to add and subtract two digit numbers and to multiply and divide with 10s and 100s.
• Ability to perform these operations using units of American money and weight measurement volume and distance.
• Must be able to satisfactorily pass a math test.

Reasoning Ability

• Ability to apply common sense understanding to carry out simple one- or two-step instructions.
• Ability to deal with standardized situations with only occasional or no variables.

Physical Demand

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the employee is occasionally required to stand; walk; use hands to finger handle or feel; reach with hands and arms; climb or balance; stoop kneel crouch or crawl; talk or hear; and taste or smell. The employee must occasionally push pull lift and/or move 50 - 65 pounds and team lift over 100 pounds. Specific vision abilities required by this job include close vision and distance vision.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; high precarious places; and extreme cold. The noise level in the work environment is usually moderate.

The position requires constant movement reaching stretching lifting pulling pushing rapid movements under wet condition (non weather).

Required Experience:

IC