Operator, Forklift & Materials Handler

LASSONDE PAPPAS AND CO INC•Hendersonville, NC

59d

About The Position

Lassonde Pappas & Co. is a US Leader in beverage manufacturing dedicated to our team members, customers and consumers satisfaction. We remain committed to our small-town roots and rural values. Hardworking and caring are qualities that make our teams special. Since 1942, we’ve been producing delicious products for our customers across the country! To provide the best for our customers, we focus on building the best team by creating and advancing an inclusive environment amongst our diverse workforce. If you’re passionate about customer satisfaction, reliable, and committed to being and doing better, join us! We value each of our employee’s total wellbeing. To support employees in all stages of their wellness journey, we have a robust benefits program including: medical, dental, and vision coverage options, growth and development potential, along with 401-K, Life & Disability Insurance, PTO, Tuition Reimbursement, Health Fairs, Gym Membership Discounts, and so much more! ___________________________________________________________________________________________________ POSITION SUMMARY The Forklift and Materials Handler (Stager) reports to the Blend Supervisor and is based out of our Hendersonville, North Carolina location. This individual will be responsible for staging and returning raw material ingredients for all production lines with the use of a forklift while utilizing our inventory control system (QAD/RF Scanning). Also, staging ingredients based on company needs and assisting with organizing and maintaining existing inventory. Practicing FEFO, reading the production schedule and Pro-Guides.

Requirements

2-4 years of related experience.
A high school diploma or equivalent
Must be detailed oriented and can multi-task
Must have excellent time management skills

Nice To Haves

Experience in the food/beverage industry (a plus)
Previous experience in Manufacturing or production environment (a plus)
Ability to direct, coach, and train others.
Consultative, influential, strategic thinking and problem-solving skills.
Must have excellent verbal and written communication skills
Must be detail-oriented and have the ability to multi-task
Proven organizational skills

Responsibilities

Printing and reviewing the current production schedule, reviewing the FEFO report, using QAD for ingredient information along with printing batch sheets and Pro-Guides.
Use RF Scanner system to ensure all containers are scanned to the current physical location of the container. Being mindful of ingredients in Z-Hold, Lab Test, RD Stat, or Expired Status. These cannot be staged for production use.
Complete batch sheets (calculating and recording brix, acid, color, and country of origin of the staged ingredients on the batch sheet).
Ingredient knowledge is needed to ensure temperature-sensitive ingredients are staged and returned properly to prevent spoilage.
Ensure ingredient rotation is occurring, staging the oldest first. Use the FEFO report to assist in rotation and report any discrepancies related to items not located or in incorrect location(s).
Utilize forklifts or other handling equipment to move materials to and from the coolers/freezer locations to the blending area.
Planning ahead and pulling the correct amount of various ingredient items for the blending department.
Turnover information will be emailed and sent to the next shift/stager and blending department.
Utilize floor scrubbers for cleaning coolers and freezers on a weekly basis or as needed.
Organizing and cleaning coolers and freezers. Cleanliness must be maintained for containers at all times and pallets must be in good repair. Spills will need to be cleaned as soon as possible.
Rely on limited experience and judgment to plan and accomplish goals.
Accountable for food safety, food quality, and regulatory requirements for their position.
Encouraged to notify management about actual or potential food safety issues.
Adopt and maintain all SQF requirements for their position.
Empowerment to work with supervision to resolve food safety and food quality issues within their scope of work.
Perform other related duties as required and assigned.