New Oxford Facility - Job Description
Job Title: CookDepartment: Soup 190Reports To: Senior Supervisor / Supervisor and takes direction from Area LeadsFLSA Status: Non-ExemptEmployment Type: Full-Time
Date: February 10, 2026
Author: Laurence R. Etchison, SPHR, Human Resources Business Partner - Manager
Position Summary
The Food Processing Cook is responsible for the preparation and thermal processing of food products in accordance with approved formulations, food safety plans, and regulatory requirements. This role directly supports the facility’s SQF certified food safety management system by controlling critical process parameters, maintaining accurate records, and complying with OSHA safety and Lockout/Tagout (LOTO) requirements under 29 CFR 1910.147. Essential functions must be performed with or without reasonable accommodation.
Essential Functions
The following duties are essential functions of the position. Reasonable accommodation may be provided to enable qualified individuals with disabilities to perform these functions:
Cooking & Thermal Processing (SQF – Process Control & CCP Management)
Prepare, cook, and process food products according to approved recipes, batch records, and product specifications
Operate industrial cooking equipment (e.g., kettles, ovens, steamers, fryers, retorts) per validated processing parameters
Monitor and control critical process limits such as time, temperature, pressure, and hold times
Take corrective actions and immediately notify supervision when process deviations occur
Maintain production flow while ensuring product safety, legality, and quality
Food Safety & HACCP / Preventive Controls (SQF Alignment)
Follow the facility’s food safety plan, including HACCP or Preventive Controls programs
Monitor, verify, and document Critical Control Points (CCPs) or Preventive Controls associated with cooking and thermal processing
Prevent cross-contamination through proper ingredient handling, allergen segregation, and equipment use
Comply with allergen changeover, label verification, and product identification requirements
Equipment Safety & Lockout/Tagout (OSHA 29 CFR 1910.147)
Operate cooking and processing equipment in compliance with OSHA safety and energy control requirements
Perform lockout/tagout procedures prior to cleaning, clearing jams, maintenance, or servicing activities beyond normal operation
Apply and remove personal lock(s) and tag(s) in accordance with authorized employee training
Verify zero energy state for electrical, steam, gas, hydraulic, or pneumatic systems
Never bypass guards, interlocks, or safety devices
Training & Competency (SQF – Personnel Training & Competence)
Complete required job-specific training prior to independent operation
Demonstrate competency in:
Cooking procedures and critical limits
Food safety and hygiene requirements
Allergen awareness and controls
LOTO and equipment safety procedures
Participate in refresher training, reassessments, and annual food safety program reviews
Comply with retraining requirements following deviations, incidents, or process changes
Sanitation & Housekeeping (SQF – Sanitation & Prerequisite Programs)
Clean and sanitize cooking equipment, utensils, and work areas per approved SSOPs
Support allergen cleanouts and pre-operational inspections
Maintain a clean, orderly, and hygienic cooking environment at all times
Documentation & Recordkeeping (SQF – Documentation & Records)
Accurately complete batch records, cook logs, CCP monitoring records, temperature charts, and sanitation documentation
Ensure records are legible, accurate, timely, and compliant with record retention requirements
Immediately report food safety, quality, or safety concerns
Attendance & Reliability
Maintain regular and predictable attendance
Work assigned schedules, including overtime, weekends, or holidays as required by production demands
Marginal (Non-Essential) Functions
Assist with training new cooks or operators
Support product trials, validations, or…