AWG Career Site-posted 3 months ago
Springfield, MO
1,001-5,000 employees

This position is for a 3rd shift role, operating from 6 PM to 4 AM, five days a week on a rotating schedule. The primary focus is on ensuring the quality of products received and shipped by AWG, with responsibilities including inspecting inbound loads, conducting audits, and monitoring stock in perishable coolers and freezers. The role also involves examining returned merchandise, ripening bananas, and reporting inventory levels and quality-related issues to management.

  • 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.
  • High school diploma and 2-4 years’ experience in grocery retail or wholesale.
  • Knowledge of meat and produce items, warehouse functions, billing, receiving procedures, accounting principles.
  • Ability to communicate effectively verbally and in writing; read and understand pertinent data; perform mathematical calculations.
  • HACCP (Hazard Analysis Critical Control Point) certified preferred, but not required.
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