Food distribution facility starts off on the right foot
When the Castellini Group of Companies announced that Club Chef was opening a new processing and distribution facility in Conley, Ga., it immediately turned to Quick Start to help manage its startup.
Quick Start put Club Chef new hires through initial training such as company overview and safety awareness classes, and it also provided the company with print resources to ensure its team works efficiently and safely.
Club Chef makes use of some of the most advanced technologies in the food industry, including lines that are capable of washing, processing, portioning and packaging organic products.
“Quick Start has made my job so easy,” said Pam Baskette, Chef Club human resources manager at Castellini’s facility in Conley. “[Their training] makes it easy to get off on the right foot.”
Wilder, Kentucky
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Atlanta Technical College
— Pam Baskette, Club Chef Human Resources Manager at Castellini’s Facility in Conley, Ga.
Club Chef employee Lab Chin checks the quality of tomatoes before they go through optical sorting.
Operating since 1978, Club Chef has grown from a small local processor into one of the largest regional processors in the country.
Romaine and iceberg lettuce roll down the assembly line.
Vegetables are washed prior to packaging.
Club Chef employees secure packages of baby spinach for shipment to a client.
Red onions are chopped before shipment at the Conley facility.
Baby spinach goes through the cleaning process on Club Chef’s organic processing line.
Fresh, packaged good are prepared for shipment.
