The posting
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 continuous improvement initiatives Perform other production-related duties as assigned
Required Qualifications
Ability to follow recipes, batch records, SOPs, and food safety procedures Ability to safely operate cooking equipment after completing required training Ability to comply with SQF/BRC food safety programs and OSHA safety requirements
Preferred Qualifications
High school diploma or GED Prior experience in food processing or industrial cooking environments Experience monitoring CCPs or Preventive Controls Prior experience as an OSHA-defined authorized employee under a LOTO program
Physical Demands (ADA-Compliant) The physical demands described below are representative of those required to perform the essential functions of this position:
Ability to stand and walk for extended periods (up to 8–12 hours per shift) Ability to lift, carry, push, or pull up to 50 pounds with or without reasonable accommodation Frequent bending, reaching, stirring, and repetitive hand motions Ability to operate valves, controls, and emergency shutoffs Ability to read gauges, thermometers, timers, and digital displays Ability to communicate effectively in a production environment
Work Environment
Food processing or industrial kitchen facility Exposure to heat, steam, hot surfaces, pressurized systems, and moving equipment Elevated humidity and temperature variation Possible exposure to food allergens PPE required, including heat-resistant gloves, aprons, hair restraints, protective clothing, hearing protection, and safety footwear
Equal Employment Opportunity (EEO) Statement [Company Name] is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, veteran status, or any other protected characteristic under applicable law.
ADA / Reasonable Accommodation Statement [Company Name] complies with the Americans with Disabilities Act (ADA) and applicable state and local laws. Qualified individuals with disabilities may request reasonable accommodations to enable them to perform the essential functions of this position.
