Jose Calderon

• Inspected trucks and trailers before and after trips.
• Planned efficient routes and adjusted strategies based on current weather and traffic information.
• Updated logs with timely and accurate information meet internal requirements and DOT recordkeeping demands.
• Conducted daily DOT pre-trip and post-trip inspections according to set checklist.
• Proficient in yard managment computer systems, check-in and check-out processes
• Able to deep dive issues to problem solve root causes of yard issues.
• Able to create work orders for damaged trailers in the yard.
• OTR Experience

-110 weeks OTR to date

-25,000mi OTR to date

-1,300hrs OTR to date

• Utilized pallet jacks to move items to and from different warehouse locations.
• Conducted monthly inventories of materials on work floor.
• Identified safety hazards and notified management to determine proper resolution of issues.
• Packed and labeled merchandise to prepare for loading and shipment to customers.
• Navigated powered lift trucks safely to move items throughout warehouse and reduce injury risk.
• Worked on ship dock and would load customer shipments.
• TDR experience, I would Dock trailers when they arrive. I would release the trailer when it is completed.
• Have Order picker and Reach truck experience. Would use to pick customer products and prepare for shipment.
• Have tugger experience, would use tugger truck to transport up to 6 cages full of inventory throughout the warehouse.

• Set up and performed initial prep work for food items such as soups, sauces and salads.
• Maintained consistent quality and high accuracy when preparing identical dishes every day.
• Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
• Interacted with waitstaff regarding special orders for customers, including those with food allergies and gluten intolerance.
• Cultivated original menu items, precisely executing them to periodically refresh meal portfolio.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
• Weighed, measured and mixed ingredients, following recipes to produce quality dishes.