Perishable Quality Control Supervisor

Overview

3rd shift position. 6pm-4am, 5 days per week, rotating schedule

• 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.

• 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 2-4 years’ experience in grocery retail or wholesale.
• Physical Requirements:
  
  Perform lifting (up to 90 pounds), bending, squatting, kneeling, reaching from a floor level to six feet in height, walking, writing, sitting and climbing. Working in a cold environment (-20 to 40 degrees).
• Working Environment:
  Indoors, warehouse environment and inside meat freezer and cooler. Temperature ranges from 40 to
  -20 degrees Fahrenheit. Safety hazards possible maneuvering in the warehouse.
• Licensing/Certification: HACCP (Hazard Analysis Critical Control Point) certified preferred, but not required.

• Seniority level:
  Mid-Senior level
• Employment type:
  
  Full-time
• Job function:
  Quality Assurance
• Industries:
  Wholesale