Contractual Food Packing Jobs (NOW HIRING)

Job Title: Lead Receiver

Position Summary

The Lead Receiver is responsible for overseeing the daily receiving, inspection, storage, and distribution of food products, beverages, and supplies for food service operations. This position provides day-to-day leadership to Receiving staff, ensures inventory accuracy, maintains compliance with food safety and sanitation standards, and coordinates the efficient flow of products to support kitchen and dining operations.

Essential Duties and Responsibilities

• Lead and coordinate the daily activities of Receiver Attendants and storeroom personnel.
• Receive, inspect, and verify deliveries against purchase orders, invoices, and packing slips.
• Inspect all incoming shipments for quality, quantity, freshness, temperature, expiration dates, and damage.
• Reject or report damaged, spoiled, or incorrect shipments to management and vendors.
• Ensure all products are properly labeled, dated, and stored in dry, refrigerated, or frozen storage areas.
• Maintain inventory using the First In, First Out (FIFO) inventory rotation method.
• Monitor inventory levels and communicate replenishment needs to management.
• Issue food products and supplies to kitchen personnel in accordance with production requirements.
• Maintain accurate receiving logs, inventory records, temperature logs, and stock movement documentation.
• Coordinate and perform daily, weekly, and monthly inventory counts.
• Investigate and resolve inventory discrepancies, shortages, and receiving issues.
• Ensure receiving docks, storerooms, coolers, and freezers remain clean, organized, and compliant with sanitation standards.
• Monitor proper storage temperatures and ensure documentation is completed as required.
• Train employees on receiving procedures, inventory control, food safety standards, and equipment operation.
• Safely operate pallet jacks, hand trucks, carts, and other material handling equipment.
• Report equipment malfunctions, maintenance needs, safety hazards, and vendor concerns to management.
• Ensure compliance with company policies, food safety regulations, OSHA standards, and contractual requirements.
• Perform the duties of a Receiver Attendant as operational needs require.
• Perform other duties as assigned.

Supervisory Responsibilities

• Provide daily leadership, work assignments, and direction to Receiver Attendants and storeroom personnel.
• Assist with employee orientation, coaching, and on-the-job training.
• Monitor employee productivity, attendance, and compliance with workplace policies.
• Communicate inventory concerns, receiving issues, and employee performance matters to management.
• Promote teamwork, accountability, and continuous process improvement.

Qualifications

• High school diploma or GED preferred.
• Two to three years of experience in food service receiving, warehouse operations, inventory control, or supply chain operations.
• Previous lead or supervisory experience preferred.
• Knowledge of food receiving procedures, inventory management, and food safety standards.
• Experience using computerized inventory management systems preferred.
• Strong organizational, communication, and leadership skills.

Physical Requirements

• Ability to lift, carry, push, and pull up to 50 pounds.
• Ability to stand, walk, bend, squat, and reach throughout the workday.
• Ability to work in loading docks, dry storage, refrigerators, and freezer environments.
• Ability to safely operate pallet jacks and other material handling equipment.
• Ability to perform repetitive lifting and inventory handling tasks.

Knowledge, Skills, and Abilities

• Knowledge of inventory control and receiving procedures.
• Understanding of food safety regulations, sanitation practices, and proper food storage requirements.
• Working knowledge of FIFO inventory management.
• Strong attention to detail and accuracy.
• Ability to supervise, train, and motivate employees.
• Excellent organizational, communication, and problem-solving skills.
• Basic computer proficiency, including inventory management systems and Microsoft Office.
• Ability to prioritize multiple tasks in a fast-paced environment.

Work Environment

• Commercial kitchens, warehouses, loading docks, storerooms, refrigerators, and freezer storage areas.
• Frequent exposure to varying temperatures, delivery vehicles, and material handling equipment.
• Fast-paced institutional food service environment requiring coordination with vendors, kitchen staff, and management.
• Compliance with all company policies, food safety regulations, OSHA standards, and contractual requirements is mandatory.

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