Heather Boron

• Kettle cook operations responsible for 5 to 10,000 lb per day.
• Read monitor and accurately record times temps and finishing times

• Monitored equipment for proper functioning during production runs.
• Accurately complete daily weight sheet.
• Use of Baxter ovens, Hobart bowls ,tilts, kettles, and other machines.
• Ensure food safety and quality is met

•Cooking and separating curds and whey

•monitor pH levels and produce QCR reports

•accurately weigh and cook all ingredients to specifications

• Use of heavy mixers to prep pizza dough for production