Production Expeditor 1

The Pre-Cut Expeditor manages the distribution of raw products to groups of workers and moves raw products from the warehouse into the precut room. The responsibility also includes scanning the product between warehouses and documenting any inventory anomalies. The expeditor will also be responsible for communicating any changes in the orders they fill to the Shift Supervisor. They will also be responsible for checking the quality of raw products they are bringing into the production area. The expeditor is responsible for having the correct amount of product available for the employees. The Pre-Cut expeditor is responsible for standard food service work including proper sanitation duties and product distribution protocols within the Pre-Cut Department. 

Essential Job Functions: 
1.    Receive lists from the supervisors of product required in the room throughout the shift. Scan and select the required product and bring them into the room, placing as to be readily accessible to production employees. 
2.    Ensure production is not interrupted for a lack of product to process by attention to supervisors, product flow and production employee’s supply of product. 
3.    Maintain organization and documentation of production department raw products storage area. 
4.    Give feedback to the supervisor about the pace and estimated time the production crew should finish their assignments. Identify employees not working at their full potential and alerting supervisors. 
5.    Give constructive criticism and feedback to managers about improvements in procedures. Check quality of production and alert supervisors if quality problems exist. 

Physical Demands: 
1.    Requires repeated stooping and bending. 
2.    Frequent lifting and carrying of boxed/bagged fruits and vegetables. 
3.    Requires continuous standing for extended periods of time. 
4.    Requires lifting up to 60lbs continuously throughout the shift. 

Working Conditions: 
1.    Working in a 38-degree (F) processing area for 8-10 hours on a daily basis. 
2.    Working in a damp environment 8-10 hours daily. 
3.    Correct usage of all personal protective equipment.
 

1.    Ability to recognize letters, numbers, and symbols. 
2.    2 years in the food preparation/ food processing field, preferably in the produce industry.
3.    Pallet jack certified; Forklift preferred.
4.    General knowledge of General Manufacturing Practices and procedures within a produce food preparation field. 
5.    Warehouse layout and where each raw product is stored. 
6.    Ability to follow instructions and pre-established guidelines to perform the functions of the job under immediate supervision.