Cook - Afternoon Shift

Sandridge Crafted Foods•New Oxford, PA

About The Position

The Cook is responsible for preparing and thermally processing food products according to approved formulations, food safety plans, and regulatory requirements. The role supports the facility’s SQF-certified food safety management system by controlling critical process parameters, maintaining accurate records, and following OSHA safety and Lockout/Tagout (LOTO) requirements under 29 CFR 1910.147. Essential functions must be performed with or without reasonable accommodation. The Cook prepares, cooks, and processes food according to recipes, batch records, and product specifications; operates industrial cooking equipment within validated parameters; monitors process limits; and responds to deviations. The position also follows food safety, HACCP or Preventive Controls, allergen-management, sanitation, training, documentation, and equipment-safety procedures. Work takes place in a food processing or industrial kitchen facility and requires regular attendance and work on assigned schedules, including overtime, weekends, or holidays as production demands require.

Requirements

Ability to follow recipes, batch records, SOPs, and food safety procedures.
Ability to safely operate cooking equipment after completing required training.
Ability to comply with SQF/BRC food safety programs and OSHA safety requirements.
Ability to stand and walk for extended periods, up to 8–12 hours per shift.
Ability to lift, carry, push, or pull up to 50 pounds, with or without reasonable accommodation.
Ability to perform frequent bending, reaching, stirring, and repetitive hand motions.
Ability to operate valves, controls, and emergency shutoffs.
Ability to read gauges, thermometers, timers, and digital displays.
Ability to communicate effectively in a production environment.
Ability to work assigned schedules, including overtime, weekends, or holidays as production demands require.

Nice To Haves

High school diploma or GED.
Prior experience in food processing or industrial cooking environments.
Experience monitoring CCPs or Preventive Controls.
Prior experience as an OSHA-defined authorized employee under a LOTO program.

Responsibilities

Prepare, cook, and process food products according to approved recipes, batch records, and product specifications.
Operate industrial cooking equipment, such as kettles, ovens, steamers, fryers, and retorts, according to validated processing parameters.
Monitor and control critical process limits, including time, temperature, pressure, and hold times; take corrective action and promptly notify supervision of deviations.
Maintain production flow while ensuring product safety, legality, and quality.
Follow the facility food safety plan, including HACCP or Preventive Controls programs; monitor, verify, and document cooking-related Critical Control Points or Preventive Controls.
Prevent cross-contamination through proper ingredient handling, allergen segregation, and equipment use; follow allergen changeover, label verification, and product identification requirements.
Operate equipment in compliance with OSHA safety and energy-control requirements; perform LOTO procedures for applicable cleaning, jam clearing, maintenance, or servicing; verify zero energy and never bypass safety devices.
Complete required training and demonstrate competency in cooking procedures, critical limits, food safety, hygiene, allergen controls, LOTO, and equipment safety; participate in refresher training, reassessments, and annual food safety reviews.
Clean and sanitize equipment, utensils, and work areas according to approved SSOPs; support allergen cleanouts and pre-operational inspections; maintain a hygienic work environment.
Accurately complete batch records, cook logs, CCP monitoring records, temperature charts, and sanitation documentation, and report food safety, quality, or safety concerns.
Maintain regular and predictable attendance and work assigned schedules, including overtime, weekends, or holidays as required by production demands.
Assist with training new cooks or operators, support product trials, validations, or continuous improvement initiatives, and perform other production-related duties as assigned.