Job Description:
We are currently looking for a Receiving Manager to join our team in South Florida.
As the Receiving Manager you will solve problems and effectively communicate on all levels to others within the company and to inbound shippers. You are responsible for the effective management of other warehouse employees and the dock area.
The ideal candidate will have a minimum of three years’ experience in the produce industry with knowledge of specialty produce, herbs and micros.
Compensation/Salary:
DOE
Requirements:
- Minimum of three years produce experience and five years’ warehouse experience.
- Experience in both mainline and specialty produce with good working knowledge of fresh herbs and specialty greens.
- Experience and knowledge with USDA grades and standards.
- Must be able to operate warehouse equipment including pallet jacks, electric forklifts and have current certifications. Additional and on-going classroom training as necessary.
- Must be able to follow all safety guidelines and instruct others on safe operating procedures and certify other employees on equipment (Train-The Trainer).
- Working hours and days are flexible and varied.
- Bilingual in English and Spanish is a plus, but not a requirement.
Responsibilities & Duties:
- Perform all necessary managerial functions to effectively and efficiently manage receiving operations in the warehouse.
- Timely inter department communication in receiving related issues.
- Reports questionable product quality to superiors.
- Unloads trucks in a safe and timely manner or directs others accordingly.
- Maintains warehouse in a clean and safe manner and follows strict adherence to GMP’s, HACCP and food safety policies and procedures.
- Answer phone and hand radio to answer questions to direct inbound freight, give directions, appointments, etc.
- Prepare incoming and receiving paperwork with pallet labels
- Greet and process inbound truck drivers.
- Assist in processing receiving documents in computer and slotting product in warehouse.
- Record and collect temperature readings and other information for HACCP and GAP’s.
