• Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. • Take inventory and complete associated paperwork. • Clean equipment and facility approximately daily. • Deliver product by car and then to door of customer. Deliver flyers and door hangers.
Valid driver's license with safe driving record meeting company standards. Access to insured vehicle which can be used for delivery.
Orientation and training provided on the job.
Ability to comprehend and give correct written instructions. Ability to communicate verbally with customers and co-workers
to process orders both over the phone and in person.
Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately
make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Navigational skills to read a map, locate addresses within designated delivery area. Must navigate adverse terrain including multi-story buildings, private homes and other delivery sites while carrying product.
EXPOSURE TO: Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks. In-store
temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and while outside. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from over up to
500 degrees or higher. Sharp edges and moving mechanical parts.
SENSING: Talking and hearing on the telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate
between hot and cold surfaces.
TEMPERMENTS: The ability to direct activities, perform repetitive tasks, work along and with others, work under stress, meet strict quality
control standards, deal with people, analyze and compile data, make judgments and decisions.
STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food
process areas. Height of work surfaces is between 36" and 48".
WALKING: Walking is generally in short distances for short durations.
Delivery personnel must travel between the store and the delivery vehicle and from the delivery vehicle to the customer's location.
SITTING: Paperwork is normally completed in an office at a desk or table.
LIFTING: Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may
include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and
stacking onto shelves up to 72" high.
CARRYING: Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried form the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray.
During delivery, carry pizzas, sides, and beverages while performing "walking" and "climbing" duties.
DRIVING: Deliver pizzas within a designated delivery area. A team member may make several deliveries per shift.
PUSHING: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24"-30" and requires a
force of up to 7.5 pounds to push. Trays may also be pulled.
CLIMBING: Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance.
During delivery of product, navigation of five or more flights of stairs may be required.
STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to
flex their knees while standing at this station. Duration of this position is approximately 40-45 seconds at a time, repeated continuously during the
day. Forward bending is also present at the front counter when stocking ingredients.
CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas.
REACHING: Reaching is performed continuously; up, down, and forward. Workers reach above 72" occasionally to turn on/off oven controls,
change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a
plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones.
All your information will be kept confidential according to EEO guidelines.