Cook II 3rd shift (Entree)

Office•Pocatello, ID

22d•$20•Onsite

About The Position

At Amy’s Kitchen, we're more than just a food company- we're a family-owned, proudly independent organic, and vegetarian food company on a mission. As a Certified B Corporation®, our purpose is clear: to make it simple and enjoyable for everyone to eat well. We're committed to crafting authentic, mouthwatering dishes using only the finest organic ingredients sourced with care. From farm to table, we ensure top-notch quality in every bite, making healthy eating accessible and convenient for all. At Amy’s, we're not just serving meals; we're serving up a taste of goodness, one delicious dish at a time. SUMMARY Preparation and cooking of food ingredients to meet quality standards and production needs. Follow standard procedures and assure raw ingredients and prepared food materials meet company quality standards. Coordinate cooking and prep work with the Kettle Deck Team Lead and Shift Lead. Understand formulations and batch sheet usage.

Requirements

Less than high school education; or up to three-month related experience or training; or equivalent combination of education and experience
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
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's
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
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

Responsibilities

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 to 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.
This position is responsible for ensuring compliance with all 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.
Follow all safety rules and monitors employee safety.
Report all mechanical problems to the Team Lead, Shift Lead, Kitchen Supervisor or Kitchen Manager.
Comply with the rules and regulations set forth in Amy's 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 based on company needs, overtime is required. It is the responsibility of all employees to uphold the mission of the Amy’s Food Safety and Quality Policy. This includes following all Food Safety and Sustainability programs and participating in all required training.