CHEF DE QUAI (H/F)

Organize and supervise receiving, preparation, and shipping operations for a produce client in Cavaillon. Distribute tasks, coordinate team activities, and ensure adherence to deadlines, procedures, and safety protocols. Monitor cargo flows, verify loading compliance, and manage priorities while addressing operational disruptions. Track activity indicators and report to management. This temporary role requires 35 hours weekly from Monday to Saturday, with overtime possible. Pay ranges from 12 to 14 euros gross hourly, including a 10% CET allowance. Experience in logistics, preferably as a quay chef, and CACES R489 certificates for categories 1 and 3 are preferred.