Delivery Driver; Blvd

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.

• 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" in cooler to 90" 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 up to 500" 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 performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces between 36" and 48".

WALKING:
Walking 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 normally completed in an office at a desk or table.

LIFTING:
Bulk product deliveries made twice a week or more, unloaded using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds, dimensions up to 3'x 1.5'. Cases lifted from floor and stacked onto shelves up to 72" high.

CARRYING:
Large cans (3 lb 7 oz) carried from workstation to storage shelves. Occasionally, pizza sauce (30 lb) carried from storage room to front of store. Trays of pizza dough carried three at a time over short distances, weighing approx. 12 lb 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 trays on dollies; stack of trays on dolly about 24"-30" requiring force up to 7.5 lb to push. Trays may also be pulled.

CLIMBING:
Infrequently navigate stairs or climb ladder to change prices on signs, wash walls, perform maintenance. During delivery, navigation of five or more flights of stairs may be required.

STOOPING/BENDING:
Forward bending at waist necessary at pizza assembly station. Toe room present, but workers cannot flex knees while standing. Duration of this position approx. 40-45 sec at a time, repeated continuously during day. Forward bending also present at front counter when stocking ingredients.

CROUCHING/SQUATTING:
Performed occasionally to stock shelves and clean low areas.

REACHING:
Continuously up, down, and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, lift and lower objects to/from shelves. Reach down to scoop cornmeal from plastic barrel or wash dishes. Reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones.

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