Sartori Company
Material Handler - 3rd Shift
at
Sartori Company
Summary The primary responsibility of the Material Handler is to handle all inbound and outbound deliveries of all cheeses and supplies in the warehouse. The schedule is Sunday - Thursday 11:00 PM - 7:00 AM.
Essential Duties and Responsibilities
Receive raw material, unload trailers, and record transactions using a data collection device and documentation processes.
Stage customer orders using a data collection device utilizing FIFO principles.
Follow all regulatory rules, including but not limited to sealing trucks, recording temperature readings of finished goods, and performing and recording trailer inspections.
Provide production materials in correct quantities and specifications, based on reading the production schedule and using a data collection scanner to production lines.
Complete pallet identification labels and move finished products to the warehouse and verify the proper amount of scanned finished goods.
Operate pallet stacker for vertical stacking of product in coolers.
Operate battery charging station and maintain charge in pallet trucks.
Inspect all incoming and outbound loads to ensure product quality standards are met.
Transport chemical barrels and containers.
Use cleaning materials for sanitation processes.
Communicate and collaborate with all other warehouse and production team members.
Operate and troubleshoot issues with the palletizing robot and stretch wrappers.
Comply with all company Safety, HACCP, and GMP policies.
Immediately report any food safety or quality issues to management or other authorized individuals.
Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Accommodations may be made to enable individuals with disabilities to perform essential functions.
Education and/or Experience High school diploma or equivalency is preferred (GED).
Food manufacturing experience or experience working in a converting facility is desirable.
Other Knowledge, Skills, and Abilities
Ability to read and comprehend work-related documents and carry out work instructions.
Ability to combine pieces of information to form general rules or conclusions or apply general rules to specific problems.
Detail-oriented - shows rigorous and meticulous attention to detail.
Good listener - listens attentively and understands what is being said.
Handles ambiguity - deals confidently with unclear or changing situations.
Adaptable - adjusts easily to new or changing circumstances.
Collaborative - partners with others to realize better results.
Team player - works well within diverse groups to achieve common goals.
Customer-oriented - attentive and responsive to customer needs.
Quality commitment - believes in and works to achieve the highest standards.
Resourceful - finds alternative solutions to overcome problems or limitations.
Certificates, Licenses, Registrations Certified to operate forklifts (will train and certify internally).
Individuals must be certified for walking, riding, and stacking (4 high) forklifts.
Physical Demands The Team Member is regularly required to stand, use hands to finger, handle, or feel, and reach with hands and arms. The Team Member is required to walk, stoop or crouch, and talk or hear. The Team Member frequently lifts up to 50 pounds. Specific vision abilities required include close vision and the ability to adjust focus. When assisting in other converting areas, the Team Member must be able to frequently lift and/or move blocks or wheels weighing 20 to 50 pounds and boxes of dried cheese weighing up to 50 pounds. Pallets weighing up to 60 pounds must be stacked up to 5 feet high.
Work Environment The Team Member will often be exposed to extreme, non-weather related cold in refrigerated temperatures ranging from 35-50 degrees as well as occasional exposure to wet and/or humid conditions. The Team Member will also be exposed to caustic and/or toxic chemicals used for sanitation and cleaning. The noise level is usually quiet.
Tools and Equipment Used Forklifts, hand knives, hand tools, calculator, data collection device and computer/printer.
Protective Equipment Required Steel toe safety boots, cotton gloves for warmth, jacket for warmth and hearing protection when needed and other PPE as required.
Seniority Level Entry level
Employment Type Full-time
Job Function Management and Manufacturing
Industries Food and Beverage Manufacturing
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at
Sartori Company
Summary The primary responsibility of the Material Handler is to handle all inbound and outbound deliveries of all cheeses and supplies in the warehouse. The schedule is Sunday - Thursday 11:00 PM - 7:00 AM.
Essential Duties and Responsibilities
Receive raw material, unload trailers, and record transactions using a data collection device and documentation processes.
Stage customer orders using a data collection device utilizing FIFO principles.
Follow all regulatory rules, including but not limited to sealing trucks, recording temperature readings of finished goods, and performing and recording trailer inspections.
Provide production materials in correct quantities and specifications, based on reading the production schedule and using a data collection scanner to production lines.
Complete pallet identification labels and move finished products to the warehouse and verify the proper amount of scanned finished goods.
Operate pallet stacker for vertical stacking of product in coolers.
Operate battery charging station and maintain charge in pallet trucks.
Inspect all incoming and outbound loads to ensure product quality standards are met.
Transport chemical barrels and containers.
Use cleaning materials for sanitation processes.
Communicate and collaborate with all other warehouse and production team members.
Operate and troubleshoot issues with the palletizing robot and stretch wrappers.
Comply with all company Safety, HACCP, and GMP policies.
Immediately report any food safety or quality issues to management or other authorized individuals.
Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Accommodations may be made to enable individuals with disabilities to perform essential functions.
Education and/or Experience High school diploma or equivalency is preferred (GED).
Food manufacturing experience or experience working in a converting facility is desirable.
Other Knowledge, Skills, and Abilities
Ability to read and comprehend work-related documents and carry out work instructions.
Ability to combine pieces of information to form general rules or conclusions or apply general rules to specific problems.
Detail-oriented - shows rigorous and meticulous attention to detail.
Good listener - listens attentively and understands what is being said.
Handles ambiguity - deals confidently with unclear or changing situations.
Adaptable - adjusts easily to new or changing circumstances.
Collaborative - partners with others to realize better results.
Team player - works well within diverse groups to achieve common goals.
Customer-oriented - attentive and responsive to customer needs.
Quality commitment - believes in and works to achieve the highest standards.
Resourceful - finds alternative solutions to overcome problems or limitations.
Certificates, Licenses, Registrations Certified to operate forklifts (will train and certify internally).
Individuals must be certified for walking, riding, and stacking (4 high) forklifts.
Physical Demands The Team Member is regularly required to stand, use hands to finger, handle, or feel, and reach with hands and arms. The Team Member is required to walk, stoop or crouch, and talk or hear. The Team Member frequently lifts up to 50 pounds. Specific vision abilities required include close vision and the ability to adjust focus. When assisting in other converting areas, the Team Member must be able to frequently lift and/or move blocks or wheels weighing 20 to 50 pounds and boxes of dried cheese weighing up to 50 pounds. Pallets weighing up to 60 pounds must be stacked up to 5 feet high.
Work Environment The Team Member will often be exposed to extreme, non-weather related cold in refrigerated temperatures ranging from 35-50 degrees as well as occasional exposure to wet and/or humid conditions. The Team Member will also be exposed to caustic and/or toxic chemicals used for sanitation and cleaning. The noise level is usually quiet.
Tools and Equipment Used Forklifts, hand knives, hand tools, calculator, data collection device and computer/printer.
Protective Equipment Required Steel toe safety boots, cotton gloves for warmth, jacket for warmth and hearing protection when needed and other PPE as required.
Seniority Level Entry level
Employment Type Full-time
Job Function Management and Manufacturing
Industries Food and Beverage Manufacturing
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