• 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.
• Deliver product by car and then to door of customer. Deliver flyers and door hangers.
  Requires
  d driver’s license with safe driving record meeting company standards. Access to insured vehicle which can be used for delivery. Must pass a background check and have open availability.
  ng
  Or ion and training provided on the job.

Comm ion Skills:

Abilit omprehen 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 train and lead.
Essential ions/Skills
Ability to ubtract, mu iply, 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. Ability to maintain cost controls.
Navigational 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.
Work Conditions EXPOSURE TO: V y a ometimes adverse w ther 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 an ear 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 abil to ect activities, perfor 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 ar erfo 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 gener y in rt distances for short durations.
Delivery personnel must tra bet the store and the delivery hicle and from the delivery vehicle to the customer’s location.
SITTING: Paperwork is normall omple in an office at a desk or table.
LIFTING: Bulk product deliverie re ma wice 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 unds, unces, 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, side and b ages while performing “walking” and “climbing” duties.
DRIVING: Deliver pizzas within a desi ted d ery area. A team member may make several deliveries per shift.
PUSHING: Pushing is performed to move t s whi re 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 igate irs or climb a ladder to change prices on igns, wash walls, perform maintenance.
During delivery of product, navigation of f or mo lights of stairs may be required.
S OPING/BENDING: Forward bending at the wais s neces 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 ck shel and to clean low areas.
REACHING: Reac ng is performed continuously; up, wn, and ard. 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 coordination is essential. Use hands I ntinuous during the day. Frequently activities

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