Job Duties
• 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.
raining
ientation and training provided on the job.
C munication Skills
Ab ity 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.
Ess tial Functions/Skills
Abil y 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.
Work nditions
EXPOSU 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.
TEMPERME S: 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: ost 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: W king is generally in short distances for short durations.
Delivery pe onnel must travel between the store and the delivery vehicle and from the delivery vehicle to the customer’s location.
SITTING: Pap work is normally completed in an office at a desk or table.
LIFTING: Bulk roduct 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: Larg 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 izzas within a designated delivery area. A team member may make several deliveries per shift.
PUSHING: Pushing 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 mem rs must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance.
During delivery of oduct, navigation of five or more flights of stairs may be required.
STOOPING/BENDING: Fo ard 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: rformed occasionally to stock shelves and to clean low areas.
REACHING: Reaching is rformed 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.
HAND TASKS: Eye-hand co dination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must manipulate a pizza peel when removing a pizza from an the oven., and when using the rolling cutter. Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes.
MACHINE, TOOLS, EQUIPMEN WORK AIDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.
All your information will be kept confidential according to EEO guidelines.