Delivery Driver; Main st

Job Description

Job Duties:

Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare products. Receive and process telephone orders. Take inventory, complete associated paperwork, clean equipment and facility approximately daily.

Communication skills must have the ability to comprehend and give correct written instruction. Ability to communicate verbally with customers and co-workers to process orders both over the phone and in person. Essential skills: ability to add, subtract, multiply, and divide accurately and quickly (may use a calculator). Must be able to make correct change. Verbal, written, 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.

Standing: most tasks are performed from a standing position. Walking surfaces include ceramic tile or brick with linoleum in some food process areas. Height of work surfaces is between 36 and 48 inches. Walking is generally in short distances for short periods. Sitting: paper work 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 team members using hand trucks.

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 the floor and stocked onto shelves up to 72 high. Large cans, weighing 3 pounds 7 ounces, are carried from the work station to storage shelves. Occasionally pizza sauce weighing 30 pounds is carried from the storage area to the front of the store.

Trays of pizza dough are carried two at a time over short distances, weighing about 12 pounds per tray. Climbing: team members must infrequently navigate stairs or climb a ladder to change light bulbs, clean ovens, and wash walls. Stooping/bending: forward bending at the waist is necessary at the pizza prep table. Toe room is present, but workers are unable to flex at the knee while standing at this position.

Duration of this position is about 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. Crouching/squatting is performed occasionally to stock shelves and to clean low areas. Reaching: performed continuously up, down, and forward. Workers reach above 72 inches occasionally to turn on/off controls, and lift and lower objects to and from shelves.

Workers reach down to perform tasks such as scooping cornmeal from the barrel or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering the phones. Hand tasks: hand-eye coordination is essential. Use of both hands is continuous during the day. Frequently activities require use of both hands. Shaping pizza dough requires both hands and a forceful use of forearms and wrists.

Workers must manipulate a pizza peel when removing pizza from the oven and when folding cardboard boxes. Frequent and/or forceful pinching is required when folding boxes. Team members must be able to grasp cans, phones, the pizza cutter, and pizza peel, and boxes. Tool and equipment: team members may be required to utilize pens, computers, telephones, calculators, pizza cutters, and pizza peels.

Driving: operate your vehicle safely and obey all laws.

All your information will be kept confidential according to EEO guidelines.