Receiving Crewleader

Fresh Del Monte Produce Company•Town of Stockton, WI

5d•Onsite

About The Position

The Receiving Crewleader is responsible for safely maintaining, troubleshooting, and operating green bean receiving equipment and associated systems to support efficient receiving operations, product throughput, and quality standards. This position also provides daily leadership, organization, and training for seasonal receiving employees while ensuring compliance with food safety, quality, operational, and safety requirements. The role works closely with cross-functional site teams and seasonal personnel to maintain safe and effective receiving operations during both production and non-production periods. Performance is measured through equipment reliability, receiving throughput, quality compliance, seasonal employee leadership, safety performance, and operational efficiency.

Requirements

Mechanical aptitude required.
Welding and torch cutting experience required.
Basic knowledge of electricity, hydraulics, and steam systems required.
Good verbal and written communication skills required.
Basic computer skills required.
Valid driver’s license required.
Ability to lead and train employees effectively.
Strong troubleshooting and problem-solving skills.
Ability to use a variety of hand tools and maintenance equipment.
Ability to provide personal tools needed to perform assigned duties.
Ability to work independently with minimal supervision.
Ability to work all shifts and overtime as needed.
Ability to crawl, squat, kneel, bend, twist, reach, climb, and work overhead.
Ability to work in hot, humid, and changing plant environments.
Ability to maintain strong attendance and follow all company policies.
Equivalent combinations of education, training, and experience that provide the required knowledge, skills, and abilities will be considered.

Nice To Haves

Post-high school mechanical maintenance training or technical education preferred.
3–5 years of maintenance, production, or cookroom experience a plus.
Experience working in a food manufacturing or canning environment preferred.
Experience leading seasonal employees or training new employees preferred.
Experience with product certification programs and documentation requirements.
Experience with Better Processing School or commercially sterile food production requirements.
Experience with continuous improvement, process improvement, or equipment reliability initiatives.

Responsibilities

Maintain, troubleshoot, and repair receiving equipment and associated systems to ensure safe and efficient operation
Operate receiving equipment in compliance with established operating procedures and food safety standards
Perform preventative maintenance activities and identify equipment improvement opportunities
Utilize welding, torch cutting, and mechanical repair skills to support operational reliability
Monitor receiving systems to minimize downtime and maintain productivity targets
Ensure receiving operations comply with food safety, quality, operational, and regulatory requirements
Complete required operational documentation accurately and audit records for compliance and accuracy
Support product traceability, certification, and operational reporting activities
Maintain compliance with company policies, GMPs, lockout/tagout procedures, and operational standards
Support continuous improvement and operational efficiency initiatives
Organize, train, and lead seasonal employees in daily receiving activities
Monitor seasonal employee performance, attendance, and adherence to safety and operational expectations
Provide coaching, instruction, and hands-on operational support to receiving personnel
Promote safe work practices and maintain a team-oriented work environment
Assist with onboarding and training of new employees within the department
Work collaboratively with Production, Warehouse, Maintenance, QA, and Operations teams to support production schedules and operational goals
Communicate operational issues, equipment concerns, and production impacts to leadership
Support operational readiness during startup, shutdown, and seasonal transitions
Follow all company safety policies, GMPs, food safety requirements, and quality standards.
Maintain safe operation of cookroom equipment and work areas.
Support lockout/tagout, confined space, hot work, and chemical handling procedures.
Report unsafe conditions, equipment issues, injuries, and product quality concerns promptly.
Maintain clean and organized work areas within the cookroom department.
Support compliance with product certification requirements and commercially sterile food processing standards.