Customer Service Rep; SW Barbur Blvd., Suite

Customer Service Rep(07237) – 10075 SW Barbur Blvd., Suite 7

Job Description

The following general description applies to all hourly store team members. Please read the detailed information listed below.

• Operate all equipment.
• Stock ingredients from delivery area to storage, work area, and walk‑in cooler.
• Prepare product.
• Receive and process telephone orders.
• Take inventory and complete associated paperwork.
• Clean equipment and facility approximately daily.
• Orientation and training provided on the job.

• Ability to understand and give correct written instructions.
• Ability to communicate verbally with customers and co‑workers to process orders over the phone and in person.

• Perform addition, subtraction, multiplication, and division accurately and quickly (may use calculator).
• Make correct monetary change.
• Use verbal, writing, and telephone skills to take and process orders.
• Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements.
• Enter orders using a computer keyboard or touch screen.

• Exposure to varying and sometimes adverse weather when removing trash and performing outside tasks.
• In‑store temperatures range from 36 °F in the cooler to 90 °F and above in some work areas.
• Exposure to fumes from food odors and cornmeal dust.
• Cramped quarters including walk‑in cooler; hot surfaces/tools up to 500 °F; sharp edges and moving mechanical parts.

• Standing: most tasks performed from a standing position.
• Walking: short distances for short durations.
• Sitting: paperwork normally completed at a desk or table.
• Lifting: bulk product deliveries up to 50 lb with a hand truck; cases stacked up to 72 in high.
• Carrying: products ranging 3 lb to 30 lb; trays of dough ~12 lb per tray.
• Pushing and pulling: dollies with trays up to 24–30 in load requiring up to 7.5‑lb force.
• Climbing: infrequent stair/ladder use.
• Stooping, bending, crouching, and squatting: various tasks requiring forward bending for 30–45 sec repeatedly; picking up items at waist level.
• Reaching: above 72 in and below for scooping; forward when handling ingredients.
• Hand tasks: eye‑hand coordination continuous; use of fingers, forearms, wrists in shaping dough, using a pizza peel, cutter, and box assembly.

• Pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and peel.