Key Responsibilities and Required Skills for Kettle Cook

🎯 Role Definition

Welcome to the heart of our kitchen! As a Kettle Cook, you are a culinary artisan on a grand scale. You will be the driving force behind our delicious products, responsible for executing complex recipes with precision and consistency. This role is critical to our operation, involving the expert management of large-scale steam-jacketed kettles, meticulous ingredient handling, and unwavering commitment to food safety and quality. You are not just cooking; you are crafting the consistent, high-quality experience our customers expect and love. If you thrive in a structured, fast-paced environment and take pride in your work, we want you on our team.

📈 Career Progression

Typical Career Path

Entry Point From:

Production Associate
Prep Cook / Kitchen Helper
Food Service Worker

Advancement To:

Lead Kettle Cook / Senior Cook
Production Supervisor
Quality Assurance (QA) Technician

Lateral Moves:

Compounding / Blending Operator
Packaging Machine Operator

Core Responsibilities

Primary Functions

Accurately weigh, measure, and stage all raw ingredients and materials according to detailed batch sheets, recipes, and production schedules.
Operate, monitor, and control large-scale industrial cooking equipment, primarily steam-jacketed kettles, mixers, and blenders, ensuring safe and efficient operation.
Execute multi-step cooking processes, including mixing, heating, boiling, simmering, and cooling, while precisely managing time and temperature variables to achieve desired product consistency.
Perform critical in-process quality control checks, such as testing temperature, viscosity, pH levels, and Brix, ensuring all products meet strict quality assurance specifications.
Maintain meticulous and accurate production records, diligently documenting batch logs, ingredient lot numbers, processing times, temperatures, and quality check results for traceability.
Adhere rigorously to all Good Manufacturing Practices (GMPs), Hazard Analysis and Critical Control Points (HACCP) principles, and company-wide food safety protocols.
Conduct pre-operational equipment inspections and complete daily startup, shutdown, and changeover procedures for all assigned machinery.
Troubleshoot minor equipment malfunctions and process deviations in real-time, making necessary adjustments to maintain product integrity and production flow.
Communicate effectively with Production Supervisors, Quality Assurance personnel, and Maintenance teams regarding any process issues, equipment problems, or quality concerns.
Safely operate material handling equipment, such as electric pallet jacks and forklifts, to transport raw materials, work-in-progress (WIP), and finished goods.
Follow detailed Sanitation Standard Operating Procedures (SSOPs) to meticulously clean and sanitize kettles, pumps, transfer lines, utensils, and the general production area.
Manage ingredient inventory at your workstation, ensuring proper stock rotation (FIFO - First-In, First-Out) and promptly notifying supervisors of potential shortages.
Skillfully connect and disconnect pipes, hoses, and pumps to transfer product between kettles, holding tanks, and packaging lines.
Monitor automated control panels and systems, interpreting gauges, dials, and digital readouts to ensure equipment is functioning within optimal parameters.
Collect product samples at various production stages for laboratory analysis, sensory evaluation, and microbiological testing by the Quality Assurance department.
Read and interpret complex production schedules to effectively plan and prioritize daily cooking tasks, ensuring timely completion of all required batches.
Assist in the training and mentoring of new Kettle Cooks, sharing expert knowledge of procedures, safety protocols, and quality standards.
Actively participate in continuous improvement initiatives, suggesting process enhancements to improve efficiency, reduce waste, enhance safety, and elevate product quality.
Ensure proper labeling and complete traceability of all batches, including ingredients used, lot numbers, and production dates, to comply with food safety regulations.
Diligently perform allergen control procedures, including designated equipment usage and thorough, verified cleaning between allergen and non-allergen product runs.
Maintain a clean, organized, and safe work environment by consistently following 5S principles and company housekeeping standards.
Calibrate and verify the accuracy of measurement instruments like thermometers, timers, and scales as part of the ongoing quality assurance program.

Secondary Functions

Support ad-hoc requests from the Research & Development (R&D) team for producing trial batches and new product formulations.
Contribute to the organization's food safety and quality improvement programs by participating in audits and team meetings.
Collaborate with the maintenance team to schedule preventative maintenance and clearly report equipment performance issues.
Participate in daily team meetings, shift handovers, and safety briefings to ensure clear communication and a safe work environment.

Required Skills & Competencies

Hard Skills (Technical)

Industrial Cooking Equipment Operation (Steam Kettles, Mixers, Blenders)
Batch Cooking & Recipe Scaling
Proficient in Good Manufacturing Practices (GMP) and HACCP Principles
Food Safety & Sanitation Procedures (SSOPs, CIP)
Basic Mathematical Skills for measurements and conversions (weights, volumes, percentages)
Quality Control Testing (e.g., pH, Brix, viscosity, temperature)
Pallet Jack and/or Forklift Operation (certification preferred)
Ability to Read and Interpret Batch Sheets, SOPs, and technical documents
Lockout/Tagout (LOTO) Safety Procedures
Basic Mechanical Aptitude for minor equipment adjustments and troubleshooting

Soft Skills

Exceptional Attention to Detail and Precision
Strong Time Management and Organizational Skills
Proactive Problem-Solving Abilities
Reliability and a Strong Work Ethic
Effective Teamwork and Communication
Ability to Follow Complex Instructions
Adaptability in a Fast-Paced, dynamic environment
Unwavering Safety-First Mindset

Education & Experience

Educational Background

Minimum Education:

High School Diploma or GED equivalent.

Preferred Education:

Vocational training or certificate in Culinary Arts, Food Science, or a related field.

Relevant Fields of Study:

Culinary Arts
Food Science
Manufacturing Technology

Experience Requirements

Typical Experience Range: 1-3 years in a food production or commercial kitchen environment.

Preferred: 2+ years of direct experience as a Kettle Cook, Sauce Cook, Compounder, or Batch Maker in a regulated food manufacturing facility (USDA or FDA).