Cook II - 3rd Shift

Job Description

Job Description

About Amy’s

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.

Shift:3rd

Schedule: Monday to Friday. Start time 7:30pm to 4:30am. Will work every other weekend.

Pay: $20.00/hr, plus $1.00/hr for 2nd shift. $21.00/hr total.

Location: White City

Amy’s Perks:

• A fun and safe atmosphere where teamwork is encouraged
• Weeks of on-the-job training for your new role
• Discount on Amy’s products
• Opportunities to grow and advance your career
• Competitive compensation and benefits package
• Affordable Amy’s meals on-site for lunch and dinner
• Bonus incentives based on attendance and safety
• Referral Bonuses
• Safety Shoe Program, covered by Amy’s
• 401k program (up to 4% contribution matching after 1 year)
• Parental Leave Program
• Education reimbursement; scholarship Program
• Paid Time Off (PTO) and Unpaid Time Off options

SUMMARY

Preparation and cooking of food ingredients to meet quality standards and production needs. Follow standard procedures and assures 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.

ESSENTIAL DUTIES AND RESPONSIBILITIES may include the following. Other duties may be assigned.

· 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 after 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 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.

· Follow all safety rules and monitors employee safety.

· This position is responsible to ensure compliance with 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.

· 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

SUPERVISORY RESPONSIBILITIES

None

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

o Less than high school education; or up to three-month related experience or training; or equivalent combination of education and experience.

SKILLS

MATHEMATICAL SKILLS

§ 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.

REASONING ABILITY

§ 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.

LANGUAGE SKILLS

§ 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.

CERTIFICATES, LICENSES, REGISTRATIONS

None

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The employee must occasionally push, pull, lift and/or move 50 - 65 pounds and team lift over 100 pounds. Specific vision abilities required by this job include close vision, and distance vision.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; high, precarious places; and extreme cold. The noise level in the work environment is usually moderate.

The position requires constant movement, reaching stretching, lifting, pulling, pushing, rapid movements under wet condition (non weather).