Kettle Room Associate - Cook

The Cook is responsible for preparing and cooking soup products in the kettle room according to Naturpak® approved recipes, quality standards, and food safety requirements. This role requires a high degree of precision, attention to detail, and coordination with Quality Control, kettle assistants, and the R2 operator to ensure each batch is produced accurately, safely, and on schedule. The Cook reports to the Production Supervisor. Key Responsibilities ●Cook soup products in the kettle according to approved recipes, from setup through final batch weight. ●Review recipes and coordinate with Quality Control and the controller before each cook. ●Direct kettle assistants during prebatching and ingredient preparation. ●Monitor temperature, time, and agitation throughout the cook process. ●Collect product samples and transfer finished batches to the R2 machine. ●Complete all production documentation and keep the kettle room clean and food safe. ●Follow all food safety, allergen handling, and safety procedures, including required PPE. Work Environment Work is performed in a food manufacturing production environment in the kettle room. The Cook is regularly exposed to heat, steam, hot liquids, moving machinery, and varying temperatures throughout the shift. Strict adherence to all GMP, food safety, sanitation, allergen control, and workplace safety requirements is mandatory at all times. Qualifications ●Prior experience in a food manufacturing or commercial cooking / kettle operation role is required. ●Ability to read and accurately follow recipes, batch records, and written or verbal instructions. ●Basic mathematical ability to verify weights, temperatures, and ingredient quantities against recipe specifications. ●Experience operating kettle systems and associated production equipment. ●Strong attention to detail; ability to identify and respond to out of spec conditions during the cook process. ●Effective communication skills for coordinating with QC, kettle assistants, and the R2 operator. ●Knowledge of GMP, food safety, and allergen control principles. ●Reliable attendance and punctuality; flexibility to work overtime as production needs require. Physical Requirements ●Ability to stand and walk for extended periods throughout the shift on the production floor. ●Ability to frequently lift, carry, and handle ingredient bags, totes, and containers weighing up to 50 lbs or more. ●Ability to work in areas with heat, steam, and hot liquids from kettle operations. ●Ability to bend, stoop, and reach as required by equipment setup, ingredient handling, and cook process tasks. ●Ability to wear required PPE, including heat resistant gloves and protective clothing, for the duration of the shift.

1st shift