Operate or tend food or tobacco roasting, baking, or drying equipment, including hearth ovens, kiln driers, roasters, char kilns, and vacuum drying equipment.
- Bone-Char Kiln Operator
- Cocoa-Bean Roaster I
- Coffee Roaster
- Coffee Roaster, Continuous Process
- Corn Popper
- Curing-Bin Operator
- Dehydrator Tender
- Drier Attendant
- Drier Operator
- Drier Operator
- Drier Operator
- Drier Operator, Drum
- Drier Tender
- Drier Tender
- Drier Tender I
- Drier, Belt Conveyor
- Drier, Long Goods
- Drum Drier
- Firer, Kiln
- Fish Smoker
- Grain Drier
- Grain-Drier Operator
- Grain-Wafer-Machine Operator
- Granulator Operator
- Gunner
- Instantizer Operator
- Kiln Operator, Malt House
- Malt Roaster
- Nut Roaster
- Oven Operator
- Oven Operator, Automatic
- Oven Tender
- Pretzel Cooker
- Pulp-Drier Firer
- Redrying-Machine Operator
- Roaster, Grain
- Smoker
- Steam-Oven Operator
- Sugar Drier
- Tobacco Curer
- Tobacco-Drier Operator
- Vacuum Drier Operator
- Wafer-Machine Operator
- Wine Pasteurizer
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- Clean equipment with steam, hot water, and hoses.
- Clear or dislodge blockages in bins, screens, or other equipment, using poles, brushes, or mallets.
- Dump sugar dust from collectors into melting tanks and add water, in order to reclaim sugar lost during processing.
- Fill or remove product from trays, carts, hoppers, or equipment, using scoops, peels, or shovels, or by hand.
- Install equipment, such as spray units, cutting blades, or screens, using hand tools.
- Observe flow of materials and listen for machine malfunctions, such as jamming or spillage, and notify supervisors if corrective actions fail.
- Observe temperature, humidity, pressure gauges, and product samples, and adjust controls, such as thermostats and valves, in order to maintain prescribed operating conditions for specific stages.
- Observe, feel, taste, or otherwise examine products during and after processing, in order to ensure conformance to standards.
- Open valves, gates, or chutes, or use shovels in order to load or remove products from ovens or other equipment.
- Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products.
- Push racks or carts in order to transfer products to storage, cooling stations, or the next stage of processing.
- Read work orders in order to determine quantities and types of products to be baked, dried, or roasted.
- Record production data, such as weight and amount of product processed, type of product, and time and temperature of processing.
- Set temperature and time controls; light ovens, burners, driers, or roasters; and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.
- Signal coworkers in order to synchronize flow of materials.
- Smooth out products in bins, pans, trays, or conveyors, using rakes or shovels.
- Start conveyors to move roasted grain to cooling pans and agitate grain with rakes as blowers force air through perforated bottoms of pans.
- Take product samples during and/or after processing for laboratory analyses.
- Test products for moisture content, using moisture meters.
- Weigh or measure products, using scale hoppers or scale conveyors.
- adjust production equipment/machinery setup
- clean equipment or machinery
- examine products or work to verify conformance to specifications
- install equipment or attachments on machinery or related structures
- load or unload material or workpiece into machinery
- maintain consistent production quality
- maintain production or work records
- measure, weigh, or count products or materials
- monitor production machinery/equipment operation to detect problems
- operate food processing production equipment/machinery
- read work order, instructions, formulas, or processing charts
- understand food processing directions
- use hand or power tools
- use precision measuring tools or equipment
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