Weekday Monday-Friday 8am-4:30pm
Job Title: Warehouse Worker
Department: Inventory
Reports to: Supervisor
JOB SUMMARY
The Warehouse Worker helps manage inventory of food products at each stage of the production process, which includes receiving inbound freight, staging goods for production, and loading outbound shipments of finished product.
Clerks will regularly be expected to accurately perform cycle counts and transfer inventory using the MRP system.
Additionally, Clerks should have experience using pallet jacks, forklifts, and reach trucks.
ESSENTIAL DUTIES & RESPONSIBILITIES
Facilitate inventory control including daily cycle counts and replenish inventory as directed in all areas
Load and unload freight trucks using a forklift; Pick and stage raw goods for production orders
Verifies and keeps records on incoming and outgoing shipments and prepares items for shipment and production by performing duties to quality and productivity standards
Compares identifying information and counts, weighs, or measures items of incoming and outgoing product to verify information against bills of lading, orders, or other records
Must be able to understand quality standards, methods, and reporting as required
Proper use of safety devices, such as lock-out, as required
Forklift Certification
Perform related duties as assigned by supervision
SKILLS
Accuracy
Attention to Detail
Basic Machine Operations
Communication
Product Knowledge
Product Movement
Production Staging
Productivity
Quality Standards
Safe Work Habits
REQUIREMENTS
Requires a high school diploma/GED.
Forklift Certification - will be certified by a Thrive Freeze Dry authorized team member.
Experience of at least 1 year driving a forklift or similar operating equipment.
The ability to read, write, mathematically compute, and operate a computer using basic functions is required.
Requires the ability to maintain motivation and to work independently and as part of a team.
FOOD SAFETY REQUIREMENTS:
Place high priority on food safety, quality, and sanitation by understanding and executing Thrive Foods food safety and sanitation policies and procedures.
Hold self and others accountable to Thrive Foods food safety & sanitation guidelines and policies by communicating any food safety incident, observation, or opportunity to your leadership team or teammates.
In the absence of Supervisor, serves as back up to ensure all food safety, quality objectives and SQF system requirements are met.
WORK ENVIRONMENT: The usual and customary methods of performing the job's functions require the following physical demands: frequent lifting, carrying, pushing, and/or pulling; frequent stooping, kneeling, crouching, and/or crawling; and frequent fine finger dexterity.
Generally, the job requires the following percentages of time committed to physical activity: 50% or more sitting, 50% or more walking, and 50% or more standing.
The job is performed under frequent temperature variations and in a food manufacturing warehouse environment.
Unrestricted visual and audio abilities are required for the safety of all employees.
The ability to lift to 50 lbs.
is required.
Whatsapp
