What are the responsibilities and job description for the CornNuts 2nd Shift Cook position at Hormel Foods?
TITLE : Cook
REPORTS TO : Team Leads / Production Manager
POSITION : 1 position – 2nd Shift 2 : 00PM-10 : 30PM
RATE : $24.4.-$25.93 Shift differential per hour.
General Responsibilities :
Focus on kitchen activities, cooking, and seasoning corn, and support teamwork within classification
Specific Duties :
Peel, soak, fry and season product
Maintain kitchen equipment using established cleaning and sanitation procedures
Responsible for proper documentation, recordkeeping and paperwork for all processing parameters
Report mechanical and processing issues immediately to shift lead or manager.
Receive oil, caustic and raw materials using established procedures
Perform all AS400 Transactions
Team player, ability to adapt to changing demands, and must be a self-starter
The cook must know how to plan and execute soak tank changes efficiently
The cook must know how to startup and shut down the line efficiently and understand the control panels.
The cook must know how to operate all the equipment in the processing department to ensure efficient operation. Must make sure all equipment at all times is ready for production. Any equipment in need of repairs must be reported and a work order issued.
Cooks must inspect cooker for cleanliness, excessive water, foreign objects and materials.
Make sure all recording charts have ink for recorders. Record and initial all batches and deviations.
Cooks must prepare batches as specified on processing schedule.
Cooks must check all drain valves on cooker and pipe connections before introducing oil into cooker. Must be fully aware of the CO2 process to prevent fires.
Cooks must prepare corn batches as specified on SOP.
Cooks will per perform quality checks using SOP once an hour in kitchen area and once every half hour in seasoning area. Batches must be standardized if quality check isn’t within the established SOP.
Cooks clean cooker and must follow established boil out procedures as needed.
Cooks must maintain process parameters and through put based on SOP to assure product quality.
Cooks must perform all HACCP compliance areas.
Cooks must report all mechanical and processing concerns to supervisor and maintenance.
Cooks must complete all processing sheets, and all information must be filled in and accurately recorded at time of processing ( REAL TIME RECORDING).
Must demonstrate accurate lock out / Tag out
Must work safely and follow GMP rules.
Must follow proper chemical procedure and usage for designated areas.
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