We’re scaling to 14 events in Denver that weekend and need 2–3 drivers with refrigerated van experience; tight load-in windows mean 20-minute docks and zero reattempts, so on-time is everything. $27/hr plus fuel, routes pre-planned in Routific, food-safe cert a plus — message me if you can commit to a 6 a.m.–2 p.m. shift and keep product within 34–40°F.
I’ve run Denver cold-chain in a Sprinter with Thermo King; I pre-cool to 33°F and snap probe-temp pics at each dock — keeps it in range, and I treat product like ice cream in July. If “zero reattempts,” please share dock contacts and a quick map ahead; I can do 6–2 May 17–19 — want my ServSafe and MVR?
Those ‘20-minute docks’ go smoother if you stage the van by stop and tag each pallet/cart so doors are open under 30 seconds; in Routific I hard-set the time windows and add a 5‑minute buffer on a 6 a.m.–2 p.m. run. Small caveat: some docks make you kill the reefer during unload, so hang a strip curtain or insulated blanket to hold 34–40°F.