Warehouse Driver (3rd Shift) - Transportation Warehouse - Atlanta Airport

Concessions International; Atlanta (GA); On-site; USD 17,000 - 22,000; Full time

Job summary

Concessions International is seeking a night-shift driver and prep cook to deliver products from the Production Kitchen and operate a 24ft refrigerated truck. When not delivering, you will prepare ingredients and meals to CI specifications, including light prep, salads, and garnishes.

The shift runs 11PM–7AM. Responsibilities include loading/unloading, ensuring equipment is clean and functional, and following all recipes and safety procedures to maintain quality and efficiency.

Qualifications

• Must be able to perform each essential duty satisfactorily.
• Must be 21+ years of age.

Responsibilities

• Deliver products from Production Kitchen to destinations.
• Load and unload product from delivery truck.
• Maneuver and park a 24ft refrigerated truck.
• Prepare ingredients for sandwiches, salads, soups, and garnishes.
• Follow standardized recipes and CI procedures.
• Maintain equipment and prep area cleanliness and safety.

Skills

Delivery driving

Food preparation

Safety procedures

Clear communication

Education

High school diploma or GED

Tools

Delivery truck operation

Job description

Purpose Of Position

This position will have dual sets of responsibility. The driver portion of the job has the responsibility of the delivering product manufactured in the Production Kitchen. Additionally, this requires the safe and efficient operation of a 24ft refrigerated truck. When not delivering product, this position functions as a preparation cook and ensures food products are prepared within specifications. This may include ingredient compilation, vegetable or meat processing for further use, sandwich/sushi or other “light” faire preparation, frying or microwaving. ***The shift will be 11PM-7AM.

• To deliver product created in the Production Kitchen to its various destinations.
• Loading and unloading of the product.
• Maneuvering and parking of a 24ft delivery truck.
• Process a variety of meats, seafood, poultry, vegetables, and other food items for cooking.
• Ensures that all recipes are prepared in accordance with Concessions International procedures.
• Follows standardized recipes to ensure the quality and consistency of every batch recipe that goes from our prep kitchen to the proper workstation on the line.
• Ensures that all slicers, scales, refrigeration, and cooking equipment are operating correctly and at the proper temperature.
• Checks duties for the day by reviewing prep list, cooler pull list, etc.
• Prepares only what is on the Daily Prep List.
• Organizes and plans daily activities before beginning work.
• Washes, peels, slices and mixes vegetables, fruits or other ingredients for sandwiches, salads, soups, cold plates and garnishes.
• Measures and mixes ingredients to make salad dressings, sauces, desserts and omelets according to company recipes.
• Operates and maintains all equipment in accordance with established sanitary, operating, safety and maintenance procedures.
• Maintains a safe, clean, and organized workstation and walkway in prep areas.
• Uses the Concessions International product labeling system to label, date, rotate and store all food products.
• Cleans all equipment and workstations immediately after use.
• Reports any broken or malfunctioning equipment to Kitchen Manager or Manager-on-Duty.
• Responsible for obtaining and retaining all necessary badges and driving privileges.

Purpose Of Position

This position will have dual sets of responsibility. The driver portion of the job has the responsibility of the delivering product manufactured in the Production Kitchen. Additionally, this requires the safe and efficient operation of a 24ft refrigerated truck. When not delivering product, this position functions as a preparation cook and ensures food products are prepared within specifications. This may include ingredient compilation, vegetable or meat processing for further use, sandwich/sushi or other “light” faire preparation, frying or microwaving. ***The shift will be 11PM-7AM.

• To deliver product created in the Production Kitchen to its various destinations.
• Loading and unloading of the product.
• Maneuvering and parking of a 24ft delivery truck.
• Process a variety of meats, seafood, poultry, vegetables, and other food items for cooking.
• Ensures that all recipes are prepared in accordance with Concessions International procedures.
• Follows standardized recipes to ensure the quality and consistency of every batch recipe that goes from our prep kitchen to the proper workstation on the line.
• Ensures that all slicers, scales, refrigeration, and cooking equipment are operating correctly and at the proper temperature.
• Checks duties for the day by reviewing prep list, cooler pull list, etc.
• Prepares only what is on the Daily Prep List.
• Organizes and plans daily activities before beginning work.
• Washes, peels, slices and mixes vegetables, fruits or other ingredients for sandwiches, salads, soups, cold plates and garnishes.
• Measures and mixes ingredients to make salad dressings, sauces, desserts and omelets according to company recipes.
• Operates and maintains all equipment in accordance with established sanitary, operating, safety and maintenance procedures.
• Maintains a safe, clean, and organized workstation and walkway in prep areas.
• Uses the Concessions International product labeling system to label, date, rotate and store all food products.
• Cleans all equipment and workstations immediately after use.
• Reports any broken or malfunctioning equipment to Kitchen Manager or Manager-on-Duty.
• Responsible for obtaining and retaining all necessary badges and driving privileges.

Essential Duties/Responsibilities

• To deliver product created in the Production Kitchen to its various destinations.
• Loading and unloading of the product.
• Maneuvering and parking of a 24ft delivery truck.
• Process a variety of meats, seafood, poultry, vegetables, and other food items for cooking.
• Ensures that all recipes are prepared in accordance with Concessions International procedures.
• Follows standardized recipes to ensure the quality and consistency of every batch recipe that goes from our prep kitchen to the proper workstation on the line.
• Ensures that all slicers, scales, refrigeration, and cooking equipment are operating correctly and at the proper temperature.
• Checks duties for the day by reviewing prep list, cooler pull list, etc.
• Prepares only what is on the Daily Prep List.
• Organizes and plans daily activities before beginning work.
• Washes, peels, slices and mixes vegetables, fruits or other ingredients for sandwiches, salads, soups, cold plates and garnishes.
• Measures and mixes ingredients to make salad dressings, sauces, desserts and omelets according to company recipes.
• Operates and maintains all equipment in accordance with established sanitary, operating, safety and maintenance procedures.
• Maintains a safe, clean, and organized workstation and walkway in prep areas.
• Uses the Concessions International product labeling system to label, date, rotate and store all food products.
• Cleans all equipment and workstations immediately after use.
• Reports any broken or malfunctioning equipment to Kitchen Manager or Manager-on-Duty.
• Responsible for obtaining and retaining all necessary badges and driving privileges.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

**MUST BE 21 YEARS OF AGE.**

Education/Previous Experience

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

Language Skills

Ability to read and comprehend simple instructions, short correspondence and memos. Ability to effectively communicate information individually and in small group situations to customers and co workers.

Mathematical Skills

Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

Reasoning Ability

Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form.

Physical Demands

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 is regularly required to stand during 6-8hr shift, and use hands to finger, handle, or feel objects, tools or controls. Reaches, bends, stoops, shakes, stirs and wipes. Use of hands for lifting and carrying (0-60 lbs.) including frequent reaching, grasping, pushing and pulling (0-60 lbs.); and stooping and bending.

Work Environment

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.