Receiving Clerk (Night)

A Typical Day

The Receiving Clerk is responsible for verifying and maintaining records of shipments including receipt, inspection, verification, documentation and recording of incoming and outgoing shipments to the company. 

Job Responsibilities

• Process arriving trucks for product pick up by verifying PO#’s on daily schedule, temperature, cleanliness and entering the information into the SAP system.
• Process departing trucks by checking their paperwork, seal #, gross weight, temperature and logging required information into the SAP system.Maintain and provide BOL to drivers to make sure the product is listed and meeting regulations by the State of California and the State of Texas.
  Weight master scale duties are to provide information on their weights of their product and comply with the State of California Measurements Division regulations and State of Texas by making sure all trucks meet or exceed loading standards.
• Maintain department logs, documentation, and e-mail correspondence.
• Make sure all outgoing loads have the proper paperwork and seal documentation before releasing the trucks. 
• Make sure all outgoing loads do not exceed weight limits set by State Department of Agriculture.
• Responsible for inspecting all inbound materials to ensure product conformity and quality standards are maintained.
• Assists in providing prompt and courteous service to all internal and external customers..
• Work in unison with the HCC mission statement promoting mutually beneficial, long-term vendor relationships through customer focus, continuous improvement, supplier cooperation and quality thinking.
• Responsible for demonstrating organizational skills with the ability to comply with deadlines.
• Ability to work with and maintain a computerized inventory system.
• Ability to maintain professional standards and demonstrate sound judgment during peak periods of activity.
• Ability to communicate professionally and respectfully all concerns and findings both internally and externally
• Assist in coaching and training teammates and participate in on-the-job training.
• Active participation and ownership in your training and development program and associated activities, classes and events, which will be held before, during, after shifts and during scheduled days off.  
• Place high priority on food safety and sanitation by understanding and executing HCC’s food safety and sanitation policies and procedures and completion of log sheets. This includes communicating any food safety incident, observation, or opportunity to your leadership team or teammates and participating in food safety and sanitation root cause analysis and improvement activities when required.
• Prioritize safety above all other job duties by always having a safety-first approach. This includes reporting any safety issues, observations, opportunities to your leadership team, teammates and follow up. As well as wearing all required PPE per Hilmar’s policies.
• Ability to read, understand, and follow Hilmar SOP’s

What You Will Need

• High School diploma or GED from an accredited institution, or 1 years of dairy manufacturing experience
• English skills must be proficient to understand, read, write and speak English
• Must be able to work 12-hour variable shifts, including weekends, holidays and overtime as needed.
• Experience working with Microsoft Office Software such as Word, Excel and Outlook
• Ability to lift up to 60lbs
• Ability to multi-task in a fast-paced environment 

What Will Put You Ahead

• SAP experience
• Inventory control experience with direct materials or related field.  
• Experience in first in, first out (FIFO) stocking method

Physical Demands & Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee will be required to:

• Stand, walk, use hands to finger, handle or feel and reach with hands and arms, climb or balance, stoop, kneel, crouch or crawl and talk or hear.
• Stand and walk almost the entire workday.
• Employees must be physically capable of working in any of the job tasks within the cheese plant.
• Required to work at heights and in fairly small areas.
• Pushing, pulling, reaching, bending, stooping, squatting, kneeling, handling and grasping, twisting/turning, repetitive bending.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to the following: 

• Exposure to dust, fumes, smoke, gases, or other irritating substances.
• Exposure to solvents or chemicals.
• Exposure to slippery walking surfaces: water.
• Exposure to marked changes in temperature and humidity depending on time of year.
• Working surface is primarily concrete. Where standing is required, there are rubber mats which are one-half inch thick.