Food Production Asst Batch Cook

The assistant cook is responsible for aiding in the production of batches of Jam, Jelly, Syrup, and Pie Filling. Staging ingredients, cross training and assisting the cook.

The essential functions include, but are not limited to the following:

• Maintain reliable attendance, including overtime as needed.

• Attendance/Punctuality
  - Is consistently at work and on time and follow the company handbook.
• Ensures compliance with the Company's HACCP and FDA requirements as they pertain to GMP'S and housekeeping expectations.
• Quantity
  - Meets productivity standards;
  Completes work in timely manner;
  Strives to increase productivity.
• Demonstrates accuracy and thoroughness, applies feedback to improve performance.
• Daily clock in/out in Paycom and/or through manual temporary agency time tracking protocols
• Maintain safe and organized operation by complying with company operational policies, procedures, and standards
• Observes safety and security procedures; reports potentially unsafe conditions; uses equipment and materials properly.
• Must document and communicate any issues (including safety and quality)
• Reports issues of food safety and quality to Supervisor or Manager.
• Written Communication
  - Writes in English clearly and informatively;
  Able to read and interpret written information.
• Informs Supervisor of equipment malfunction.
• Time management – Getting things done in a timely manner while keeping safety in mind.
• Safety and Security - observes procedures;
  Reports potentially unsafe conditions;
  Uses equipment and materials properly.
• Responds accordingly to food safety and quality issues.
• Has a competent understanding of allergen control.
• Teamwork
  - Gives and welcomes feedback;
  Contributes to building a positive team spirit;
  Supports everyone's efforts to succeed.
• Performing other work-related duties as assigned
• Assists Production Supervisors on special projects as needed.
• Stops equipment to clear jams
• Ensure all partial materials are stowed correctly according to Trailblazer Foods regulations.
• Correct documentation in accordance with procedures set forth.
• Correctly completes all applicable paperwork such as: recipe sheets, batch info sheets, start-up and shift change forms.
• Ensuring we have adequate materials to run schedule of the day.
• Keeping track of materials used/wasted and documenting them accordingly.
• Obtaining raw material needed for production.
• Setup machines to proper specifications per orders planned in production.
• Understanding the schedule of the day in order to be prepared for timely product change over.
• Assists Lead Cook: adding fruit ingredients, weighing ingredients, checking vacpan brix, and recording ingredient information.
• Lead Cook, under process supervision by QA: brix, pH and viscosity and make the appropriate recipe adjustments based on test results and specs
• Inspects all raw materials being used.. Rejects damaged or out of specification materials when found in accordance with applicable procedures.
• Assists Lead Cook: operates HMI equipment including but not limited to: steam jacketed kettles, valves, pumps, mixers, vacuum kettles.
• Operates pneumatic drum lift in order to add ingredients for use on the cook deck.
• Operates overhead crane hoist for loading and unloading bulk ingredients such as sugar.
• Reworking any unsellable product back into the mixer using proper precautions.
• Ensuring correct batch numbers are recorded and that batch separation is maintained.
• Relieves and gives breaks to team members / operators.
• Alerts Supervisor/Manager to any necessary procedural changes that occur during the production day. R&D Manager / QA must authorize changes.
• Communicating ingredient and general requirement needs to the warehouse employees
• Communicating maintenance needs or equipment malfunctions to the maintenance employees
• Ensuring correct identification, interpretation and recording of ingredient lot information for all ingredients used in each batch.
• Basic understanding of the scientific principles (e.g. brix, pH, temperature) of the production of: jams, jellies, fruit fillings, BBQ sauces, drink concentrates and syrups.
• Identifies, interprets and records ingredient lot information for all ingredients used in each batch.
• Operate stand up forklift
• Must be able to assist the cook, while preparing fruit and ingredients
• Must be able to operate HMI Programs

• High school diploma or GED required
• Minimum of one year food…