Customer Service Rep; C E King Pkwy

Overview

Job Description Job Duties Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Clean equipment and facility daily. Take inventory and complete associated paperwork. Training Orientation and training provided on the job. Communication Skills 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.

Essential Functions/Skills 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. Work Conditions EXPOSURE 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 oven up to 500 degrees or higher.

Sharp edges and moving mechanical parts. SENSING:
Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS:
The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. Physical Demands STANDING:
Most 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"."

• Operate all equipment.
• Stock ingredients from delivery area to storage, work area, walk-in cooler.
• Prepare product.
• Receive and process telephone orders.
• Clean equipment and facility daily.
• Take inventory and complete associated paperwork.
• Training Orientation and training provided on the job.
• Communication
  
  Skills:
  
  comprehend and give correct written instructions and communicate verbally with customers and co-workers to process orders (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.

• Exposure to varying and sometimes adverse weather conditions when removing trash and performing outside tasks.
• In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some areas; sudden changes in temperature.
• Fumes from food odors and exposure to cornmeal dust.
• Crammed quarters including walk-in cooler. Hot surfaces/tools up to 500 degrees or higher. Sharp edges and moving mechanical parts.
• Distance sensing: talking and hearing on telephone; vision requirements include near and mid-range vision, depth perception; ability to differentiate hot/cold surfaces.
• Temperaments: ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet quality standards, deal with people, analyze data, make judgments and decisions.
• Physical Demands: standing, walking, sitting, lifting up to 50 pounds with various weights per item; repeating repetitive tasks; occasional climbing of stairs or ladders; frequent reaching and hand use; manual dexterity required for dough handling and equipment operation.

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