Set up, clean, operate and adjust all Kitchen equipment (forklift, overhead hoist, hand jack, scale, flexicon, auger, weigher, pectin hopper, downstairs and upstairs Human Machine Interface (HMI), Deionized (DI) room, cooker, vacuum pump, vacumizer, color and flavor kegs, critical control point (CCP) and control point (CP) screens, vitamin tanks, acid tanks, Automatic Bat