Produce Quality Inspector

DescriptionProduce Quality InspectorLocationWarehouse DepartmentOperations Direct SupervisorWarehouse Manager Positions SupervisedNone Reports To (Level)Level III Position TypeFull-time; Non-exempt Position LevelLevel I Last Reviewed05/2026 (v2.0) FLSA ClassificationNon-exempt; overtime eligible EEO Job CategoryOperatives Wage Range$20.00 - $28.00 per hour (D.O.E.) Bonus / IncentiveN/A HoursMonday - Friday: 4:00 AM - 12:30 PM | Saturday: Seasonal Rotation | Sunday: Closed EducationRequired: High school diploma or G.E.D. ExperienceRequired: 2+ years in produce warehouse, food QC, or perishable distribution | Preferred: 5+ years including USDA grading or wholesale receiving CredentialsRequired: None | Preferred: HACCP Certification, FSMA PCQI, USDA Inspection Training, PTI/GS1 traceability familiarity, forklift certification Pre-EmploymentRequired background check and drug screening upon hire OngoingRequired random drug screenings; annual food safety refresher training D.O.E. = Depending on Experience. Hours, schedules, and wage range are subject to change based on operational needs and Fair Labor Standards Act (FLSA) compliance. SECTION 1: POSITION OVERVIEWA meticulous Produce Quality Inspector safeguards the integrity of our fresh inventory and protect the customer experience that our reputation is built on. This role serves as the primary line of defense in ensuring that all incoming and outgoing fruits and vegetables meet United States Department of Agriculture (USDA) standards, Food and Drug Administration (FDA) food safety requirements, and Matrana's customer specifications. The ideal candidate is detail-oriented, possesses a deep understanding of produce perishability and post-harvest behavior, and operates with a quality-first mindset to minimize shrink, prevent customer credits, and maximize customer satisfaction. The Produce Quality Inspector reports operationally to the Warehouse Manager and works in close coordination with the Receiving, Purchasing, Warehouse Operations, and Customer Service teams. Successful performance in this role establishes the foundation for advancement to Senior Produce Quality Inspector (Level II) or QA Lead positions as those opportunities arise. SECTION 2: RESPONSIBILITIESDuties marked [E] are essential functions of the position as defined under the Americans with Disabilities Act (ADA). Duties marked [M] are marginal functions that may be reassigned without altering the essential nature of the role. 2.1 Inbound Inspection & Receiving• Inspects incoming produce shipments for quality, condition, grade, weight, count, size, color, and proper labeling against USDA standards, Matrana's specifications, and customer-specific requirements. [E]• Documents all inspection findings using digital logs, including photographs of defects, temperature readings, and traceability data; ensures records are complete, legible, and audit-ready before the load is closed. [E]• Rejects sub-standard product upon arrival, communicates rejection reasons clearly to the Purchasing Department. [E]• Coordinates with the USDA Federal-State Inspection Service when an official inspection is required to settle a rejection or dispute. [E]2.2 In-Storage Quality Monitoring• Monitors cooler temperatures and humidity levels at minimum twice daily - and after any HVAC or refrigeration disruption - to ensure optimal storage conditions for each commodity group. [E]• Conducts in-cooler audits of stored inventory to identify product decay, disease, ripening progression, or quality deterioration before it reaches the customer. [E]• Identifies and isolates symptoms of cross-contamination, ethylene damage, chilling injury, or pest activity, and escalates to the Quality Assurance Manager and Warehouse Manager for corrective action. [E]• Collaborates with the Warehouse Manager to prioritize rotation of short-dated stock based on First-Expired, First-Out (FEFO) and First-In, First-Out (FIFO) principles, as appropriate to commodity. [E]• Verifies that allergen-bearing items are segregated, labeled, and stored in compliance with the company's allergen control program. [E]2.3 Cross-Functional Collaboration & Customer Support• Investigates customer quality complaints and credit requests by reviewing inspection records, photographs, and storage history; provides written root-cause findings to Customer Service and Sales. [E]• Provides structured quality feedback to the Purchasing team on chronic vendor or grower issues to support supplier scorecard reviews and sourcing decisions. [E]• Communicates effectively with drivers, brokers, and vendors at the receiving dock - bilingual (English/Spanish) communication is preferred to support the diverse driver and team population. [E]2.4 Training & Development• Trains new warehouse team members on basic quality identification, defect recognition, handling techniques, and PPE during onboarding. [M]• Maintains personal certifications and completes annual food safety refresher training on schedule. [E]• Performs other duties as assigned by the Warehouse Manager and Operations Manager that are reasonable, lawful, and within the general scope of the role. [M]SECTION 3: QUALIFICATIONS3.1 Required• Education: High school diploma or G.E.D. equivalent. • Experience: Minimum 2 years of experience in a fresh produce environment (wholesale, retail distribution, or food service). • Knowledge: Working knowledge of produce perishability, common defects, and basic post-harvest handling principles. • Technology: Proficient in digital inventory or quality logging software; comfortable with handheld scanners, tablets, and basic spreadsheet entry. • Math: Basic mathematical skills for calculating defect percentages, weights, conversions, and temperature variances. • Communication: Able to read, write, and verbally communicate inspection findings clearly in English. • Physical: Able to work in a refrigerated environment (35-40°F) for extended periods (see Section 4). • Eligibility: Must pass pre-employment background check and drug screening; must remain eligible for random drug screenings throughout employment. 3.2 Preferred• Experience: 5+ years of direct experience with USDA Fruit and Vegetable Grading Standards or wholesale receiving. • Credentials: HACCP Certification, FSMA Preventive Controls Qualified Individual (PCQI), USDA Inspection Training, or Produce Traceability Initiative (PTI/GS1) familiarity. • Skills: Bilingual (English/Spanish) to facilitate communication with diverse team members, drivers, and vendors. • Equipment: Forklift and electric pallet jack certification. • Vision: Color-vision normal or correctable; ability to distinguish color, ripeness stage, and subtle defect indicators is critical to the role. SECTION 4: PHYSICAL & MENTAL REQUIREMENTSThe following physical and cognitive demands are representative of those that must be met to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions, in accordance with the Americans with Disabilities Act (ADA). Activity / DemandFrequencyLift 30 lbs to 60 lbs (loads >60 lbs require team lift) FrequentlyLift floor to waist FrequentlyLift waist to shoulder OccasionallyPush / pull pallet jack or product cart FrequentlyStand for full shift (6-8 hours) ConstantlyWalk on warehouse and dock surfaces ConstantlyBend, stoop, squat, twist FrequentlyReach above shoulder and at floor level FrequentlyClimb step ladders for pallet inspection OccasionallyTolerate cold warehouse environment (35-40°F) ConstantlyTolerate variable lighting and moderate-to-high ambient noise ConstantlyVisual acuity sufficient to detect color variation, defect indicators, and small label text ConstantlyManual dexterity to operate calipers, refractometers, scanners, and tablets ConstantlySustained focus and attention to detail under time pressure ConstantlySound judgment to make accept/reject decisions with limited supervision FrequentlySECTION 5: WORK ENVIRONMENT & SCHEDULE• Work Location: Warehouse floor, refrigerated storage units, and receiving dock at the Westwego, Louisiana facility. • Temperature: Primarily refrigerated environment (35-40°F); intermittent transitions between cold storage and ambient dock temperatures. • Noise Level: Moderate to high - forklift traffic, refrigeration fans, and conveyor systems. • Required PPE: Thermal layers, cut-resistant gloves (when handling broken pallets or stretch wrap), and company cap and hairnet as posted.