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.
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 proces rs both over the phone and in person.
Essential F ns/Skills
Ability to ad tract, 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 mo s 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.
Work Conditions temperatures range fr 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. edges and moving mechan al parts.
SENSING: Talking and hear the telephone. Near and mi range vision for most in-store tasks. Depth perception. Ability to differentiate
between hot and cold surfac TEMPERMENTS: The ability to d c tivities, perform repetitive tasks, work along and with others, work under stress, meet strict quality
control standards, deal with pe e alyze and compile data, make judgments and decisions.
STANDING: Most tasks are performe r standing position. Walking surfaces include ceramic tile “bricks” with linoleum in some food
process areas. Height of work surfa etween 36” and 48”.
WALKING Walking is generally in shor is es for short durations.
Delivery personnel must travel between s and the delivery vehicle and from the very vehicle to the customer’s location.
SITTING: Paperwork is normally completed an o e at a desk or table.
LIFTING: B k product deliveries are made t e a w or more and are unloaded by the team member using a hand truck. Deliveries may
include cases of ingredients and supplies wei ng up 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.
RYING rge cans, weighing 3 pounds, 7 ounce are car rom 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 ile pe ming “walking” and “climbing” duties.
DRIVING: Deliver pizzas within a designated delivery a. A t member may make several deliveries per shift.
PUSHING: Pushing is performed to move trays which are p ed on d es. 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 pull
LIMBING: Team members must infrequently navigate stairs or imb a l r to change prices on signs, wash walls, perform maintenance.
During delivery of product, navigation of five or more flight f stair y be required.
STOOPING/BENDING: Forward bending at the waist is necessary at pizza mbly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this sition is roximately 40-45 seconds at a time, repeated continuously during the
day. Forward bending is also present at the front counter when stoc g ingredi .
CROUCHING/SQUATTING: Performed occasionally to stock shelves and to c n low are br /> REACHING: Reaching is performed continuously; up, down, and forward. Wo rs reach e 72” occasionally to turn on/off oven controls,
change prices on sign, and lift and lower objects to and from shelves. Wo rs reachi own to perform such tasks as scooping cornmeal from a
plastic barrel, or washing dishes. Workers reach forward when obtaining top g ingredi, cleaning work surfaces, or answering phones.

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