Occupation · SOC 51-3091
Food and Tobacco Roasting, Baking, and Drying Machine Operators and Tenders
Operate or tend food or tobacco roasting, baking, or drying equipment, including hearth ovens, kiln driers, roasters, char kilns, and vacuum drying equipment.
Median wage
$42,730
$32,390–$60,070
Projected growth
—
—
Annual openings
—
per year
Employed (US)
19,500
Job Zone 2
Typical preparation
Some preparation
Stackable credential programs
0 mapped
Core skills
Operations MonitoringMonitoringReading ComprehensionActive ListeningOperation and ControlQuality Control AnalysisCritical ThinkingComplex Problem Solving
Knowledge areas
Production and ProcessingEnglish LanguagePublic Safety and SecurityFood Production
Technology & tools
Electronic mail softwareSpreadsheet software
Representative tasks
Observe, feel, taste, or otherwise examine products during and after processing to ensure conformance to standards.Set temperature and time controls, light ovens, burners, driers, or roasters, and start equipment, such as conveyors, cylinders, blowers, driers, or pumps.Observe flow of materials and listen for machine malfunctions, such as jamming or spillage, and notify supervisors if corrective actions fail.Observe temperature, humidity, pressure gauges, and product samples and adjust controls, such as thermostats and valves, to maintain prescribed operating conditions for specific stages.Record production data, such as weight and amount of product processed, type of product, and time and temperature of processing.Weigh or measure products, using scale hoppers or scale conveyors.Operate or tend equipment that roasts, bakes, dries, or cures food items such as cocoa and coffee beans, grains, nuts, and bakery products.Signal coworkers to synchronize flow of materials.Read work orders to determine quantities and types of products to be baked, dried, or roasted.Fill or remove product from trays, carts, hoppers, or equipment, using scoops, peels, or shovels, or by hand.Take product samples during or after processing for laboratory analyses.Test products for moisture content, using moisture meters.Clear or dislodge blockages in bins, screens, or other equipment, using poles, brushes, or mallets.Start conveyors to move roasted grain to cooling pans and agitate grain with rakes as blowers force air through perforated bottoms of pans.Open valves, gates, or chutes or use shovels to load or remove products from ovens or other equipment.Clean equipment with steam, hot water, and hoses.Smooth out products in bins, pans, trays, or conveyors, using rakes or shovels.Install equipment, such as spray units, cutting blades, or screens, using hand tools.Push racks or carts to transfer products to storage, cooling stations, or the next stage of processing.
Competency framework
Skill expectations by proficiency level.
emerging
Roasting and baking equipment controls — identify and set temperature and time settings under direct supervisor guidance on a production floor.Ovens, burners, and driers — light and start up following written step-by-step protocols in a food manufacturing facility.Product samples during processing — observe, feel, and taste to check basic conformance to quality standards under close supervision.Temperature and humidity gauges — read and report current readings to a supervisor during routine production shifts.Production records — record basic data such as product type, weight, and processing time using facility-provided paper or digital logs.Scale hoppers and conveyors — weigh and measure product batches following posted operating procedures in a processing plant.Material flow along conveyor lines — watch and listen for signs of jamming or spillage and immediately notify a supervisor.Workplace safety and food production protocols — follow posted guidelines to maintain sanitary and secure operating conditions.Coworker signals during material transfer — recognize and respond to synchronization cues to maintain consistent product flow.Electronic mail and spreadsheet tools — enter and retrieve basic shift production data under the direction of a lead operator.
developing
Thermostat and valve adjustments — make routine corrections to maintain prescribed temperature and pressure conditions across standard processing stages.Roasters, driers, and baking equipment — operate and tend independently during full production runs for common products such as coffee beans and nuts.Product sensory evaluation — assess taste, texture, and appearance of samples at regular intervals and document findings in shift logs.Gauge readings and process data — monitor multiple instruments simultaneously and compare values against specification ranges during ongoing production.Production weight and volume records — compile and enter accurate batch data into spreadsheet software at the end of each shift.Equipment malfunctions such as jamming or pump failure — diagnose common causes and attempt corrective actions before escalating to supervision.Blowers, cylinders, and pump start-up sequences — execute startup and shutdown procedures consistently with reduced oversight across product changeovers.Coworker coordination during shift handoffs — communicate material flow status and outstanding issues clearly to incoming operators.Operating condition variations across product types — apply knowledge of grain, cocoa, and bakery processing differences to adjust settings appropriately.Food safety and public security standards — apply facility regulations consistently during daily operations to minimize contamination and compliance risks.
proficient
Full roasting, baking, and drying process cycle — manage autonomously from startup through shutdown across multiple product lines in a high-volume plant.Non-routine process deviations such as humidity spikes or temperature drift — diagnose root causes and implement corrective adjustments without supervisory direction.Sensory and instrument-based quality checks — integrate taste, feel, gauge data, and sample analysis to verify product conformance to exacting specifications.Complex equipment interactions among conveyors, burners, and blowers — troubleshoot interdependent failures and restore production continuity with minimal downtime.Production data accuracy and trend analysis — review spreadsheet records over multiple shifts to identify patterns affecting yield, quality, or energy use.Cross-functional communication during critical process events — report findings clearly to maintenance, quality, and supervisory staff using precise technical language.Product flow synchronization across the full line — coordinate signals and timing with upstream and downstream coworkers to sustain throughput targets.Job-specific reading materials including equipment manuals and process specifications — interpret and apply technical content independently to solve operational problems.Food production knowledge across diverse commodities — apply expertise in roasting, curing, and drying science to optimize outcomes for varied raw inputs.Control precision under production stress — maintain steady, accurate equipment adjustments during high-demand or time-critical processing conditions.
advanced
Facility-wide roasting, baking, and drying operations — lead continuous improvement initiatives that raise throughput, reduce waste, and sustain regulatory compliance.Operator training curriculum — develop and deliver hands-on instruction covering equipment startup, quality monitoring, and safety protocols for new and junior staff.Production performance standards — establish measurable benchmarks for temperature control, yield, and product quality across all processing lines.Equipment upgrade and process change decisions — evaluate operational data and provide expert recommendations to plant management for capital investment planning.Quality control analysis systems — design inspection checkpoints and sensory evaluation schedules that proactively detect non-conformance before product leaves the floor.Cross-shift production continuity — set protocols for data handoff, equipment status reporting, and corrective action documentation used by all operator teams.Complex problem escalation process — create decision trees guiding operators through corrective actions for equipment failures, flow disruptions, and out-of-spec products.Organizational food safety culture — champion adherence to public safety, sanitation, and security standards by modeling best practices and coaching peers.Technology adoption for operations monitoring — lead deployment and staff training for updated spreadsheet and electronic mail tools used in production reporting.Workforce coordination strategy — orchestrate labor scheduling, skill-gap identification, and cross-training plans to ensure resilient coverage across all production lines.
Also known as
123 alternate job titles map to this occupation.
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