Cook Lead - 1st shift Line 1

McLane Classic Foods•Burleson, TX

1d•Onsite

About The Position

The Cook Lead will be responsible for inspecting and verifying all raw materials for each batch, assembling/disassembling equipment for ingredient preparation, cooking, and pumping. This role involves inspecting ingredients after weighing to ensure proper quantities are added per batch sheets, and cooking according to SOP directions while documenting ingredient verifications. The Cook Lead will operate various equipment such as kettles, agitation controls, steam regulators, pumps, and liquifiers, and perform viscosity and temperature verifications. They will also document on the HACCP log and clean equipment as needed, ensuring product quality according to specifications. This position requires coordination with other rooms to ensure ingredient flow and batch integrity, and responsibility for schedule adherence to maintain allergen control. Additional responsibilities may be assigned by supervision. Adherence to plant GMPs and safety guidelines is mandatory.

Requirements

HS Diploma or Equivalent.
Be able to stand, bend and lift for extended periods of time.
Be able to lift 50-60 lbs.; scoop and shovel ingredients.
Be able to work in cold or hot (varies depending on weather conditions outside), wet environment for 8–10-hour shifts.
Basic literacy (English) and math skills (use of calculator).
Operate a pallet jack training required.
HACCP and Allergen training required.
Chemical training required if handling sanitation chemicals.

Nice To Haves

May be required to assist in spice room and/or grinding room to prepare ingredients as requested.

Responsibilities

Inspect and verify all raw materials for each batch.
Assemble/Disassemble equipment needed for ingredient preparation, cooking and pumping.
Inspect Ingredients after weighing and ensure proper quantities added per batch sheets.
Properly cook according to SOP directions, document ingredient verifications.
Operate kettles, agitation controls, steam regulator, pumps, liquifier, etc.
Perform viscosity and temperature verifications.
Document on HACCP log.
Clean kettles, pumps, pipes, vmags and other equipment as needed.
Ensure product quality according to specifications (SOP).
Notify R&D and QA if any deviations occur.
Coordinate with grinding room, spice room and fill room what needs to be done to ensure ingredient flow to the kettles and that batch integrity maintained when pumping to fill room.
Responsible for ensuring schedule adherence to maintain allergen control.
Adhere to plant GMPs and safety guidelines.