Transport Driver at Klosterman Baking Co – Morristown, Indiana

OBJECTIVE OF THE POSITION: Since all routes and transport runs are bid, all drivers must be able to perform the duties of both and be qualified to do both. Must have a valid class A CDL. Must have verifiable driving experience in a tractor trailer combination. Can have no more than 3 moving violations (vehicle) or 3 accidents in a 3-year period. Must meet all DOT guidelines for CMV operator. Driver is responsible for delivery of finished product (Bakery Goods) to its destination. This may be other bakeries, depots or drop shipped directly to the customer. This must be performed in a safe and accurate manner. Driver performs all vehicle inspections and replenishes all vehicle fluids as needed. And any other duties as assigned by supervision.

SUMMARY: Will vary depending on what route or transport the driver is running. Typically, this will be 4-5 days a week on transport runs. Hours per day will vary from 7 up to 14 hours a day to include weekends and holidays if scheduled.

Vacation drivers will be assigned routes based on who and how many drivers are on vacation and or requested personal days and such. Times and workdays will vary, and management will assign routes/transports as needed to ensure all runs are covered.

RESPONSIBILITIES:

1. Driver will report to work in uniform, clean shaven or wearing a beard net if applicable and be neatly groomed. Driver will arrive approximately 20 minutes before scheduled departure time or time specified by supervisor.
2. Driver is to perform a thorough pre-trip inspection the vehicle(s) he will be driving that day. This must include but is not limited to. Checking engine fluid levels: oil, antifreeze, windshield washer fluid, fuel and any other fluids. Perform visual inspection of vehicles checking for damage on vehicles, tires, brakes, hoses, air lines and electrical lines, lights, horns, safety equipment (triangles, fire extinguisher) and previous drivers DVIR. If satisfied that vehicles are safe; submit DVIR that you performed a pre-trip vehicle inspection, and that vehicle(s) are in a safe and satisfactory condition. When filling fluids use the correct can or jug do not mix. All fluids will be supplied by KBI. At Morristown these fluids are in the fleet garage. At depot locations you will need to inquire where fluids are kept.

Checking off load:

1. Get loaders load sheet for your route. Make sure loaders sheet is initialed finished by and checked by. If ok, then visually check load on trailer vs. loaders load sheet. The numbers on the trailer wall should match the numbers on the loaders load sheet. Also check product and make sure it matches load sheet. Use the rolling ladder to help check load. Do not climb on load bars. If there is a discrepancy contact a loader or a supervisor to correct it.
2. On DC and intercompany loads with seals. Seal number must match what is written on BOL and load sheet. If there is a discrepancy it must be corrected before you leave the bakery.

Securing load:

1. If load checks out correctly you may then proceed to bar off the load. Even out the stacks and the rows if needed. Do not have a large difference in stack height in stacks next to each other. Make sure you have the right # of load bars on the back of the trailer (usually 2) and that the bars are the right length and are in good working order.
2. McDonald’s product loaded on skids will be secured and sealed by the loading department.

Other paperwork:

1. Trip reports and (fuel tickets for leased vehicles) complete a trip report for each power unit you drive. This must include date, tractor/trailer #’s, mileages at start of run and any time you cross state lines and ending mileage. List any fuel or oil put in tractor. Starting city, turn around point or ending city, roads traveled on, driver’s signature and other pertinent information.
2. Logbook daily logs must be up to date and in the driver’s possession when he is driving. Must have previous 7 days logs-drivers copies also. If you are using a power unit that has no ELD you must fill out a hardcopy drivers daily log and have the previous 7 days in your possession.

Running the route:

1. Before leaving driver’s room sign on departure time sheet on driver’s room door for DC (Martin Brower loads).
2. Make sure load is secured and dock plate has been removed. Make sure back doors are secured before pulling out. Pull vehicle away from dock: check brakes on tractor and trailer with hand valve and foot pedal. Close back doors on trailer and look at load again to make sure load is barred off and secured. Make sure 4-way flashers are on while you are doing this. Make sure all doors are secured with either a padlock or a cable seal or plastic seal.
3. Before you leave bakery or depot check mirrors and put seat belt on.
4. Leave bakery or depot no earlier than 10 minutes before or 10 minutes later than scheduled departure time unless approved by supervisor.
5. When pulling onto a parking lot, always turn 4-way flashers on. Park in appropriate spot.
6. Be polite and courteous to other bakery personnel and customers at all times.
7. After securing load and empties. Close door(s) on trailer and pull out of lot in safe manner. Follow steps 4 through 9 at all stops.
8. Upon returning to the bakery or depot. KBI drivers fuel at fuel pump at KBI. Depot drivers fuel at designated fuel stop. Stop pump at even gallons. Drain air tanks to eliminate moisture that has built up in them.
9. Perform thorough post-trip vehicle inspection and list any safety defects on DVIR and submit DVIR and driver logs at the end of the week. Complete rest of paperwork; logs, trip report etc. and put in appropriate slot or box in driver’s room.
10. Check with loaders to see if they need any trailers moved.
11. Driver’s logs must be turned in and current for each week you run.

If you have followed these procedures and used your own good judgement when needed while you performed your job, then you should return to your family with a feeling of satisfaction for a job well done. Your customer has benefited by your professional efforts, you have helped your company to be successful, and you have gained greater security for you and your family.

Our product quality is some of the best if not the best in the world. We should strive as a transportation team to be the same.

GENERAL:

1. Logic and Reasoning Ability:
   • Able to solve problems relating to quality requirements and testing. Handle stress extremely well.
   • Deal with public and customers in a courteous and respectful manner and represent the company with a positive approach.
   • Deal with traffic on roadways and parking lots in a safe and courteous manner.
   • Count and read accurately to make correct deliveries and complete required paperwork in a neat and orderly fashion.
   • Think and act without direct supervision.
   • Be always in control of your temper/emotions.
2. Math Ability:
   • Able to add subtract, multiply, divide, and estimate.
3. Integrity:
   • Honest, respectful of others, calm and patient in the face of adversity.
4. Physical:
   • Capable of standing and walking for long periods of time. Capable of lifting up to 50 lbs. (load bars/trays of product etc.)
   • Capable of reaching overhead with both arms to break down stacks of product/trays.
   • Capable of bending /squatting to pick up items (load bars, trays, ramp etc.) from floor level.
   • Capable of pushing/pulling stacks of product up to 250 lbs.
   • Must be able to stand temperature/weather extremes hot/cold from –25 to 100+ degrees.
   • Able to be on legs and do a lot of walking on flat and inclined surfaces. Must have good balance.
   • Pass DOT required physical when due.
   • Driver must be well groomed and in uniform any time he is on duty or representing the company.
   • Remember you are representing not only yourself but Klosterman Baking Co. as well.
5. Environmental:
   • Work within a noisy environment.
   • Work within a non-climate-controlled workspace where temperatures may vary (typical in manufacturing environments).
6. Dependability:
   • Good attendance

DOT Requirements:

1. All drivers must meet all DOT and company requirements.
2. Must have a valid CDL class a license in state of residence and keep it valid.
3. Must consent to having a check done on MVR.
4. Must consent to and provide a list of all previous employers for the last 10 years. So, company can check previous work and drug and alcohol testing history.
5. Must pass road test and vehicle inspection test in a combination vehicle given by a company representative.
6. Must notify Co. or supervisor of any moving violations or vehicle accidents convicted of as soon as they occur.
7. Must notify Co. of loss of driving privileges within 24 hours of such occurrence.
8. Must pass initial DOT physical and continue to pass physical when due.
9. Be familiar with FMCSR.
10. Driver must carry or have in their possession current CDL-A license and current DOT medical card.
11. Must complete quarterly online training in a timely manner.

Drug and alcohol testing:

1. Must pass all required drug and alcohol tests.
2. Pre-employment drug screen (DOT).
3. Random drug and breath alcohol tests (BAT) (DOT drug).
4. Post vehicle accident drug and BAT tests. (Dot drug).
5. Reasonable cause drug and or BAT. (Dot drug)
6. Work injury drug and alcohol tests. (Co. required 7 panel)
7. Must list any previous positive test results from previous employers or jobs applied for and not taken or offered.
8. Must give Klosterman Baking Co. permission to run annual limited query for employed associates. Must give Klosterman Baking Co. Permission to run Full Query for pre-hire. (DOT drug and Alcohol Clearinghouse)

SAFETY:

1. Adhere to OSHA policies and company safety procedures and requirements.
2. Submit documentation for safety hazards to a supervisor when identified.
3. Avoid rushing, awkward positions, and lifting heavy objects alone.
4. Be “accident-free”.

FOOD SAFETY:

1. Understanding of HACCP.
2. Follow all GMPs.
3. Properly follow allergen procedures
4. Monitor product surfaces and work area for any source of cross contamination.
5. Report any foreign material or food safety risk to a supervisor immediately.
6. Lead by example by demonstrating what is expected of the food safety culture of Klosterman Baking Company.
7. Assist in distributing food safety culture surveys to employees.