We blend, bottle, and can distilled spirits and ready-to-drink cocktails for the biggest beverage-alcohol brands in the world, names you'd recognize from any back bar. Four lines run under one roof, two bottling and two canning. Everything they use comes in through receiving, and everything they make goes out through shipping.

This job ensures inventory accuracy, product integrity, and traceability throughout the lifecycle of everything going in and out of the dock doors. Inbound material stays on receiving hold until it has been fully counted and its certificate of analysis is on file. Outbound, you check every staged pallet before it goes on the truck. In between, you're cycle counting, flagging variances, releasing inventory to lines and finished cases to pickups.

• Hold what comes in. Inbound glass, cans, closures, labels, and liquid sit on receiving hold until you release them. Nothing goes to storage or a line without its COA on file and matched to the lot.
• Count all of it. Full counts on every receipt, checked against the packing list and the purchase order. Shorts, overages, wrong lot numbers, and damage get written down and photographed the same day.
• Check every pallet that ships. Product, lot codes, case count, labels, wrap, and the pallet itself, against the order. A pallet that fails stays here until it's fixed.
• Keep the inventory honest. Cycle counts, lot tracking, and reconciling the records when the floor and the system disagree.
• Keep the paper trail. Receiving logs, COA files, shipping checks, discrepancy reports. When a brand audits a lot, these are what they read.

• At least 18 years old.
• You count carefully, and you count everything, including the last pallet at the end of a long shift. You are meticulous and diligent as a way of being, even/especially when no one is looking.
• Paperwork doesn't put you off. We'll teach you to read a bill of lading, a packing list, a purchase order, and a COA, and to match lot numbers and quantities across them line by line.
• Plans change most days here: a run moves up, a truck shows up a day early, a brand changes a label the night before. You take it in stride, and you still count everything.
• You put a pallet on hold and tell someone when it's wrong, even with a driver waiting and a line asking for the material.
• Comfortable entering receipts and counts on a computer or tablet, and with email and a spreadsheet.
• You get here on time, every day, on a full-time schedule. Reliable transportation.
• On your feet for the full shift, on the dock in Texas weather. Regular lifting up to 50 pounds.

You don't need warehouse or QC experience. If you've run the pass in a restaurant, done load-in for live events, kept inventory in the military, or worked any job where a missed detail came back to you, we want to hear from you. We'll teach you our specs, our paperwork, and our system.

Helps, but not required: receiving or shipping in a warehouse or 3PL · inspection or QC work in food, beverage, or pharma · cycle counting · time on a forklift · Spanish · a reputation as a stickler :)

This is the wrong job if: you'd rather keep a driver happy than make one wait twenty minutes while you recount.

$18 to $25 per hour depending on experience, plus opportunities for shift differentials, overtime, and discretionary performance bonuses. Full-time, on-site in Fort Worth.

1. ApplyAbout 20 minutes, including a 1 to 2 minute video you record on your phone. No cover letter.
2. Video callA short conversation about you: your background; your interests and career goals; your skills and experience; your general disposition and way of working.
3. Site visitCome see us, wear a safety vest, meet the team. 30-45 minutes.
4. OfferTo the best candidate we meet.

• Work directly with industry-leading alcohol brands on projects you'll recognize on a back bar. Your friends will be impressed. We have fun doing cool stuff.
• Every pallet that leaves here carries a brand people know around the world, and none of it ships until you sign off on it. Later you'll spot those bottles on a back bar or a store shelf and know they went out right, because you checked.
• Nearly every manager in this building started here at entry level. We promote from within and we cross-train on purpose. And our quality department is being built right now, so the people in it early help decide how it works.