Description

Duties include, but not limited to:

1. Calibrating thermometers at designated times.
2. Inserting thermometer into cooked product as it comes out of the cooker to check the internal temperature.
3. Recording temperature of cooked product to assure that production and HACCP requirements are met.
4. Notifying the Manager, Supervisor, or Crew leader of any stacked, overlapped, or curled product so adjustments can be made to eliminate under cooked product

Must be fully trained to understand the required temperature of different products (for example, bone-in, boneless, and formed product).

Must be fully trained on the correct procedures to follow in the event temperature fall below the cooked product standards. 

Must be able to work in areas that are hot and humid with temperatures 65 degrees and above.

Must be willing to transfer and perform jobs in other departments as required.

EOE, including disability/vets.