Chef
PLYMOUTH, Minnesota, United States | Posted: 4/17/2024
Pay :- 25/hr
Sch:- Mon to Fri/ 7:00 am and 3:30 pm CST ( 30 Min Lunch break)
work:- Onsite
Mode of interview:- In person
Job Duties:
Tasks and Duties
• Assist sensory team for various sensory projects including Descriptive Analysis (DA), consumer guidance, difference panels and team tastings.
• Have the ability to work with minimal supervision ideally between 7am and 3.30 pm CST ( 30 Min Lunch break ). Understand the scope of sensory projects and expectations.
• Responsible for panel preparation including making up references, sample preparation, setting up the panel room for panel training, serving references/samples during the training and preparing ad hoc references as needed.
• Set up sensory booths including sample cups/plate labeling, start and finish the sensory tests using the Eye Question program.
• Serving samples during the panels.
• Clean up the panel room, sample prep lab, and booths.
• Help maintain general cleaning of the Sensory Center.
• Assist with restock panel room, booths, sensory lab area and take weekly inventory of supplies to be ordered.
• Help with routine food safety maintenance.
• Help unload, unpack, and label samples for storage.
• Help maintain food and chemical storage in accordance with food safety guidelines
• Help maintain storage areas with dishes and panel supplies.
• Compliance with Cargill Food Safety, EHS, and PPE policies.
• Document and protect all information to protect and ensure any and all patentable advances in technology as required by company policy.
• Ability to manage multiple tasks on a deadline basis.
• Must be able to work effectively with a team as well as independently and possess excellent interpersonal, verbal and written communication skills.
• Help with picking up samples and supplies for sensory panels.
• Responsible for keeping iPads and laptops up to date by managing them weekly.
• Responsible for completing Master Sanitation Schedule of the Sensory lab.
Tasks and Duties
• Assist sensory team for various sensory projects including Descriptive Analysis (DA), consumer guidance, difference panels and team tastings.
• Have the ability to work with minimal supervision ideally between 7am and 3.30 pm CST ( 30 Min Lunch break ). Understand the scope of sensory projects and expectations.
• Responsible for panel preparation including making up references, sample preparation, setting up the panel room for panel training, serving references/samples during the training and preparing ad hoc references as needed.
• Set up sensory booths including sample cups/plate labeling, start and finish the sensory tests using the Eye Question program.
• Serving samples during the panels.
• Clean up the panel room, sample prep lab, and booths.
• Help maintain general cleaning of the Sensory Center.
• Assist with restock panel room, booths, sensory lab area and take weekly inventory of supplies to be ordered.
• Help with routine food safety maintenance.
• Help unload, unpack, and label samples for storage.
• Help maintain food and chemical storage in accordance with food safety guidelines
• Help maintain storage areas with dishes and panel supplies.
• Compliance with Cargill Food Safety, EHS, and PPE policies.
• Document and protect all information to protect and ensure any and all patentable advances in technology as required by company policy.
• Ability to manage multiple tasks on a deadline basis.
• Must be able to work effectively with a team as well as independently and possess excellent interpersonal, verbal and written communication skills.
• Help with picking up samples and supplies for sensory panels.
• Responsible for keeping iPads and laptops up to date by managing them weekly.
• Responsible for completing Master Sanitation Schedule of the Sensory lab.
Required
• High School Degree/GED
• Proficient in Microsoft Office – Excel, Word, PowerPoint
• Ability to work in a lab environment and maintain good food manufacturing practice
• Ability to lift weights up to 50 lbs. and perform other necessary physical requirements of job
• Ability to drive on city streets to pick up samples or help with other panels at other R&D locations.
• High School Degree/GED
• Proficient in Microsoft Office – Excel, Word, PowerPoint
• Ability to work in a lab environment and maintain good food manufacturing practice
• Ability to lift weights up to 50 lbs. and perform other necessary physical requirements of job
• Ability to drive on city streets to pick up samples or help with other panels at other R&D locations.
Preferred skills:
3-6 months lab experience
Kitchen experience is good as well
3-6 months lab experience
Kitchen experience is good as well
Minimum requirements of a High School Diploma, lab experience preferred
Indotronix is an Equal Opportunity Employer
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Job Code
JPC - 172278
Posted Date
2024-04-17 12:13:04
Experience
1-10 years
Primary Skills
Chef, Cook
Salary
$20.00-$25.00
Contact Person
Imran Shaik
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