Summary: Inspects all perishable, frozen, and grocery/general merchandise products received for food safety, saleability, customer satisfaction and maximum profit potential. Inspects grocery items as necessary.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Inspect product to ensure Harris Teeter and supplier specifications are met. This includes temperature, quality, packaging, shelf life and labeling.
• Monitor product and storage temperatures to ensure food safety and maximum shelf life.
• Monitor code dates to ensure maximum freshness (shelf life).
• Inspect product for damage.
• Ensure the Food Safety Plan and other Food Safety Modernization Act (FSMA) components related to the Distribution Center and Transportation are followed.
• Maintain the Seafood HACCP program.
• Communicate with buyer and suppliers on issues concerning product quality and food safety.
• Ensure product received is properly labeled (ingredients, nutritional information, dating) and adheres to Country of Origin labeling on covered commodities.
• Maintain and distribute period reports.
• Reject product that does not meet Harris Teeter specifications pertaining to product integrity, required labeling, remaining shelf life, temperatures, accurate weight and trim specifications (if applicable) as agreed upon with suppliers.
• Maintain Brix & Pressure Testing Logs on key produce items.
• Conduct sanitation walks each week.
• In depth knowledge of seafood, fresh and processed meat, poultry, produce, floral, salads, dairy and bakery with regards to freshness and composition.
• Monitor rotation in all areas of the distribution center.
• Monitor zone temperatures in the distribution center.
• Provide written close date reports daily.
• Provide produce freshness report to produce merchandising daily.
• Provide organic compliance and protected produce report to the warehouse and produce merchandising each period.
• Provide, cookies/sodas, and salad dressing reports monthly.
• Provide information on product conditions, rotation, and damage to the distribution manager and inventory control manager.
• Conduct shrimp counts and glaze tests for seafood merchandising quarterly or as requested by seafood merchandising.
• Check product dates and condition as requested by category manager, buyers and corporate quality assurance.
• Conduct banana audits and retail visits each quarter.
• Works with the FDA, USDA and NC Department of Agriculture inspectors during routine inspections.

Competency:
To perform the job successfully, an individual should demonstrate the following competencies:
Analytical - Collects and researches data; Uses intuition and experience to complement data.
Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Uses reason even when dealing with emotional topics.
Technical Skills - Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others.
Customer Service - Responds promptly to customer needs; Responds to requests for service and assistance; Meets commitments.
Interpersonal - Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others’ ideas and tries new things.
Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Participates in meetings.
Team Work - Balances team and individual responsibilities; Exhibits objectivity and openness to others’ views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone’s efforts to succeed.
Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information.
Leadership - Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Inspires respect and trust; Accepts feedback from others; Provides vision and inspiration to peers and subordinates; Displays passion and optimism.
Quality Management - Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
Business Acumen - Understands business implications of decisions.
Cost Consciousness - Works within approved budget.
Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; Promotes a harassment-free environment.
Ethics - Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.
Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization’s goals and values; Supports affirmative action and respects diversity.
Strategic Thinking - Develops strategies to achieve organizational goals.
Adaptability - Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.
Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time.
Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan.
Initiative - Volunteers readily; Undertakes self-development activities; Seeks increased responsibilities; Takes independent actions and calculated risks; Looks for and takes advantage of opportunities; Asks for and offers help when needed.
Innovation - Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas; Presents ideas and information in a manner that gets others’ attention.
Judgment - Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.
Motivation - Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence.
Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Sets goals and objectives; Develops realistic action plans.
Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
Quantity - Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly.
Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
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.
Education/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 Ability:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
Math Ability:
Ability to add and subtract two-digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Reasoning Ability:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Computer Skills:
To perform this job successfully, an individual should have knowledge of Microsoft Word word processing software; Microsoft Excel spreadsheet software; Triceps inventory software; Explorer, Outlook internet software and temperature monitoring software.
Certificates and Licenses:
No certification needed prior to employment. Must obtain Seafood HACCP certification and Preventive Control Qualified Individual (PCQI)certification within 10 months. Must obtain fork lift and hand jack certification.
Supervisory Responsibilities:
This job has no supervisory responsibilities.
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.
While performing the duties of this Job, the employee is regularly exposed to work near moving mechanical parts. The employee is frequently exposed to wet or humid conditions (non-weather) and extreme cold (non-weather). The employee is occasionally exposed to work in high, precarious places; fumes or airborne particles; outdoor weather conditions; extreme heat (non-weather) and risk of electrical shock.
The noise level in the work environment is usually moderate.
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.
The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include Close vision, Distance vision, Peripheral vision, Depth perception and Ability to adjust focus. While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl

• Inspect product to ensure Harris Teeter and supplier specifications are met. This includes temperature, quality, packaging, shelf life and labeling.
• Monitor product and storage temperatures to ensure food safety and maximum shelf life.
• Monitor code dates to ensure maximum freshness (shelf life).
• Inspect product for damage.
• Ensure the Food Safety Plan and other Food Safety Modernization Act (FSMA) components related to the Distribution Center and Transportation are followed.
• Maintain the Seafood HACCP program.
• Communicate with buyer and suppliers on issues concerning product quality and food safety.
• Ensure product received is properly labeled (ingredients, nutritional information, dating) and adheres to Country of Origin labeling on covered commodities.
• Maintain and distribute period reports.
• Reject product that does not meet Harris Teeter specifications pertaining to product integrity, required labeling, remaining shelf life, temperatures, accurate weight and trim specifications (if applicable) as agreed upon with suppliers.
• Maintain Brix & Pressure Testing Logs on key produce items.
• Conduct sanitation walks each week.
• In depth knowledge of seafood, fresh and processed meat, poultry, produce, floral, salads, dairy and bakery with regards to freshness and composition.
• Monitor rotation in all areas of the distribution center.
• Monitor zone temperatures in the distribution center.
• Provide written close date reports daily.
• Provide produce freshness report to produce merchandising daily.
• Provide organic compliance and protected produce report to the warehouse and produce merchandising each period.
• Provide, cookies/sodas, and salad dressing reports monthly.
• Provide information on product conditions, rotation, and damage to the distribution manager and inventory control manager.
• Conduct shrimp counts and glaze tests for seafood merchandising quarterly or as requested by seafood merchandising.
• Check product dates and condition as requested by category manager, buyers and corporate quality assurance.
• Conduct banana audits and retail visits each quarter.
• Works with the FDA, USDA and NC Department of Agriculture inspectors during routine inspections