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Job description
JOB PURPOSE
nThe Route Delivery & Account Service Professional is the face of Fort McCoy Meat LLC to everyone we deliver to - restaurants, wholesale accounts, online customers, and cow share families. This role goes well beyond driving. You are responsible for getting the right product to the right customer, on time and in perfect condition - and for building the relationship that keeps that customer with us. You will review orders the day before delivery to confirm accuracy and fulfillment, know our beef products well enough to answer a chef's questions or walk a first-time cow share customer through their box, check in with accounts to understand what's working and what isn't, and surface opportunities for our sales team to act on. Every delivery is a chance to strengthen a relationship and represent the quality standard behind our name.
nDUTIES AND RESPONSIBILITIES
nOrder accuracy and preparation
nnReview next-day orders with the shipping and production teams to confirm every order is complete, accurate, and can be fulfilled as promised.
nFlag shortages, substitutions, or discrepancies in advance and communicate proactively with the customer before the truck rolls - never at the back door.
nVerify loads against invoices and pick sheets prior to departure; confirm counts, weights, cut specifications, and labeling.
nPlan and sequence the route for on-time arrivals within each customer's receiving window.
n nDelivery execution
nnLoad, transport, and deliver fresh and frozen beef products to restaurants, wholesale accounts, and distribution partners across the assigned territory.
nMaintain cold chain integrity at all times; monitor and document product temperatures at load-out and delivery.
nUnload product and place it according to each account's receiving preferences and food safety requirements.
nObtain signatures, process invoices and payments as required, and manage returns, credits, and product pickups accurately.
nComplete pre-trip and post-trip vehicle inspections; keep the truck clean, sanitary, and presentable inside and out.
nMaintain accurate delivery logs, temperature records, mileage, and fuel documentation.
n nE-commerce and cow share deliveries
nnDeliver local online orders and cow share purchases (halves, quarters, eighths, and bulk bundles) to residential and pickup-point customers within the wholesale delivery markets, coordinated alongside the commercial route.
nConfirm delivery windows and access details in advance; communicate ETAs and handle rescheduling, missed deliveries, and cold-chain-safe drop-offs according to company policy.
nVerify bulk share contents against the customer's order and cut sheet before departure; a cow share is a months-long relationship and a large purchase, and it needs to be right the first time.
nWalk first-time customers through what they received - cuts included, packaging, labeling, freezer storage, thawing, and best use for less familiar cuts.
nAnswer questions about the herd, sourcing, processing, and how our beef is raised, and hand off deeper questions to the appropriate team member.
nCapture customer feedback, referral interest, and repeat or renewal intent, and pass it to the sales and marketing team.
n nAccount service and retention
nnServe as the primary day-to-day point of contact for accounts on the route.
nCheck in with the chef, kitchen manager, or buyer at each stop - ask what's moving, what they're running low on, what's coming up on their menu, and what they need from us.
nIdentify and act on opportunities to grow volume within existing accounts: new cuts, additional items, larger standing orders, seasonal or event-driven needs.
nSurface leads and new business opportunities to the sales team; this role grows and protects existing accounts rather than prospecting cold ones, but a driver who never gets out of the truck is not doing this job.
nReport competitive activity, pricing pressure, service issues, and customer feedback back to the sales and operations team.
nResolve customer concerns quickly and take ownership of the outcome, escalating when appropriate rather than letting a problem sit.
n nProduct knowledge
nnDevelop and maintain working knowledge of the Fort McCoy Meat product line - cuts, grades, specifications, yields, portioning, packaging, shelf life, and handling.
nUnderstand how our product differs from commodity beef and be able to explain that difference credibly to a professional kitchen.
nAnswer customer questions on sourcing, availability, and preparation; connect customers with the sales or production team when a question goes beyond the route.
nParticipate in ongoing product training, plant walk-throughs, and new item rollouts.
n nShipping and plant support
nnAssist the shipping and production teams with order pulling, staging, boxing, and load building as route schedules allow.
nSupport inventory counts, cooler and freezer organization, and product rotation to maintain first-in, first-out standards.
nHelp prepare e-commerce and cow share orders for outbound delivery or customer pickup.
nCommunicate what you learn on the route - recurring shortages, packaging problems, labeling errors, or cut specification issues - back to the plant so it gets fixed at the source.
nMaintain plant sanitation, GMP, and food safety standards whenever working in production or shipping areas.
n nRepresenting the company
nnPresent a clean, professional appearance and a courteous, dependable manner at every stop.
nUphold food safety, sanitation, and quality standards on the truck and at the customer's door.
nFollow all DOT, USDA, FSMA Sanitary Transportation, and company safety policies.
nPerform other duties as assigned.
n nQUALIFICATIONS
nRequired
nnHigh school diploma or equivalent.
nValid Florida driver's license with a clean driving record; must be insurable under company policy.
nMinimum 2 years of delivery driving experience, preferably in food service, foodservice distribution, or refrigerated freight.
nComfortable operating a refrigerated van in urban, highway, and tight-alley/dock conditions.
nAbility to pass a background check, motor vehicle record check, DOT physical, and drug screen.
nStrong customer service instincts - you are comfortable starting conversations, asking good questions, and following through on what you promised.
nAble to shift comfortably between a busy commercial kitchen and a residential driveway, and give both the same level of service.
nBasic math and computer skills; able to work with invoices, order sheets, handheld devices, and route or CRM software.
nDependable, self-directed, and able to manage a full day on the road without supervision.
n nPreferred
nnExperience selling to or servicing restaurants, butcher shops, grocery, or foodservice accounts.
nWorking knowledge of beef cuts, grading, and portion specifications.
nPrior route sales or DSD (direct store delivery) experience.
nFood safety certification (ServSafe, HACCP awareness) or willingness to obtain.
nCDL Class B
n nWORKING CONDITIONS
nWork is performed primarily on the road and at customer locations - commercial kitchens, loading docks, and private residences - with time in the plant, cooler, and freezer environments. Exposure to cold (35°F coolers and sub-zero freezers), heat and humidity, rain, and Florida traffic. Early morning start times, Monday through Friday. Occasional extended days depending on route volume and account needs. Overnight travel is not expected but may occasionally be required for the outer edges of the territory or for trade and customer events.
nPHYSICAL REQUIREMENTS
nnFrequently lift, carry, and maneuver 50–75 lbs; occasionally more with assistance. Bulk cow share orders may involve multiple heavy boxes or coolers carried by hand into a residence or garage.
nRepeated bending, reaching, climbing in and out of a truck cab and box, and use of hand trucks, pallet jacks, and lift gates.
nExtended periods of driving, standing, and walking.
nAbility to work safely in refrigerated and frozen environments for sustained periods.
n
Worksite address
fort mccoy, FL, 32134, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.