Cook II 3RD SHIFT

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 4:00am. 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 before 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 wit