Route Delivery & Account Service Professional -- Wholesale, Restaurant & Direct-to-Consumer

Job Description

Job Description

JOB PURPOSE

The 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.

• Review next-day orders with the shipping and production teams to confirm every order is complete, accurate, and can be fulfilled as promised.
• Flag shortages, substitutions, or discrepancies in advance and communicate proactively with the customer before the truck rolls - never at the back door.
• Verify loads against invoices and pick sheets prior to departure; confirm counts, weights, cut specifications, and labeling.
• Plan and sequence the route for on-time arrivals within each customer's receiving window.

• Load, transport, and deliver fresh and frozen beef products to restaurants, wholesale accounts, and distribution partners across the assigned territory.
• Maintain cold chain integrity at all times; monitor and document product temperatures at load-out and delivery.
• Unload product and place it according to each account's receiving preferences and food safety requirements.
• Obtain signatures, process invoices and payments as required, and manage returns, credits, and product pickups accurately.
• Complete pre-trip and post-trip vehicle inspections; keep the truck clean, sanitary, and presentable inside and out.
• Maintain accurate delivery logs, temperature records, mileage, and fuel documentation.

• Deliver 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.
• Confirm delivery windows and access details in advance; communicate ETAs and handle rescheduling, missed deliveries, and cold-chain-safe drop-offs according to company policy.
• Verify 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.
• Walk first-time customers through what they received - cuts included, packaging, labeling, freezer storage, thawing, and best use for less familiar cuts.
• Answer questions about the herd, sourcing, processing, and how our beef is raised, and hand off deeper questions to the appropriate team member.
• Capture customer feedback, referral interest, and repeat or renewal intent, and pass it to the sales and marketing team.

• Serve as the primary day-to-day point of contact for accounts on the route.
• Check 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.
• Identify and act on opportunities to grow volume within existing accounts: new cuts, additional items, larger standing orders, seasonal or event-driven needs.
• Surface 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.
• Report competitive activity, pricing pressure, service issues, and customer feedback back to the sales and operations team.
• Resolve customer concerns quickly and take ownership of the outcome, escalating when appropriate rather than letting a problem sit.

• Develop and maintain working knowledge of the Fort McCoy Meat product line - cuts, grades, specifications, yields, portioning, packaging, shelf life, and handling.
• Understand how our product differs from commodity beef and be able to explain that difference credibly to a professional kitchen.
• Answer customer questions on sourcing, availability, and preparation; connect customers with the sales or production team when a question goes beyond the route.
• Participate in ongoing product training, plant walk-throughs, and new item rollouts.

• Assist the shipping and production teams with order pulling, staging, boxing, and load building as route schedules allow.
• Support inventory counts, cooler and freezer organization, and product rotation to maintain first-in, first-out standards.
• Help prepare e-commerce and cow share orders for outbound delivery or customer pickup.
• Communicate 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.
• Maintain plant sanitation, GMP, and food safety standards whenever working in production or shipping areas.

• Present a clean, professional appearance and a courteous, dependable manner at every stop.
• Uphold food safety, sanitation, and quality standards on the truck and at the customer's door.
• Follow all DOT, USDA, FSMA Sanitary Transportation, and company safety policies.
• Perform other duties as assigned.

• High school diploma or equivalent.
• Valid Florida driver's license with a clean driving record; must be insurable under company policy.
• Minimum 2 years of delivery driving experience, preferably in food service, foodservice distribution, or refrigerated freight.
• Comfortable operating a refrigerated van in urban, highway, and tight-alley/dock conditions.
• Ability to pass a background check, motor vehicle record check, DOT physical, and drug screen.
• Strong customer service instincts - you are comfortable starting conversations, asking good questions, and following through on what you promised.
• Able to shift comfortably between a busy commercial kitchen and a residential driveway, and give both the same level of service.
• Basic math and computer skills; able to work with invoices, order sheets, handheld devices, and route or CRM software.
• Dependable, self-directed, and able to manage a full day on the road without supervision.

• Experience selling to or servicing restaurants, butcher shops, grocery, or foodservice accounts.
• Working knowledge of beef cuts, grading, and portion specifications.
• Prior route sales or DSD (direct store delivery) experience.
• Food safety certification (ServSafe, HACCP awareness) or willingness to obtain.
• CDL Class B

Work 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&degree;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.

PHYSICAL REQUIREMENTS

• Frequently 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.
• Repeated bending, reaching, climbing in and out of a truck cab and box, and use of hand trucks, pallet jacks, and lift gates.
• Extended periods of driving, standing, and walking.
• Ability to work safely in refrigerated and frozen environments for sustained periods.