Perishable Quality Control Supervisor

rd shift position. pm-am, days per week, rotating schedule

ESSENTIAL FUNCTIONS :

• . Ensure only quality product is received and shipped by AWG by inspecting inbound loads regarding questionable quality or condition and determine proper handling.
• . Provide reasonable assurance that all incoming products conform to written and approved quality and weight specifications by conducting random audits.
• . Inspect quality in slot to confirm optimum quality for retail.
• . Monitor stock in perishable coolers / freezers verifying that proper rotation procedures have been observed, reporting any rotation or date problems.
• . Examine returned merchandise and damaged cases to determine disposition of product.
• . Ripen bananas to the optimum color for member stores.
• . Observe that bananas pulled for order selecting are pulled from the proper banana rooms and properly covered.
• . Report inventory levels, shelf life, shrinkage, and other quality related areas on a timely basis to Buyers and Sales Managers.
• . Be actively involved in identifying and correcting any problem areas in the distribution center which may impact the quality of perishable products such as temperatures, method of loading, product rotation, etc.
• . Inspect all loads of inbound meat products for proper temperature control, Country of Origin and HACCP. Documenting all pertinent information as required for proper governmental compliance.

IMPORTANT FUNCTIONS :

QUALIFICATIONS REQUIRED :

Any combination of education, training and experience providing the following knowledge, skills, and abilities :

Knowledge :

Knowledge of meat and produce items, warehouse functions, billing, receiving procedures, accounting principles.

Abilities :

Communicate effectively verbally and in writing; read and understand pertinent data; perform mathematical calculations.

Experience, Education and Training :

High school diploma and - years’ experience in grocery retail or wholesale.

Physical Requirements :

Perform lifting (up to pounds), bending, squatting, kneeling, reaching from a floor level to six feet in height, walking, writing, sitting and climbing. Working in a cold environment (- to degrees).

Working Environment :

Indoors, warehouse environment and inside meat freezer and cooler. Temperature ranges from to - degrees Fahrenheit. Safety hazards possible maneuvering in the warehouse.

Licensing / Certification :

HACCP (Hazard Analysis Critical Control Point) certified preferred, but not required.