- 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.
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
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 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 over up to 500 degrees or higher. Sharp edges and moving
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 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
WALKING: Walking is generally in short distances for short
Delivery personnel must travel between the store and the
delivery vehicle and from the delivery vehicle to the customer's
SITTING: Paperwork is normally completed in an office at a desk
LIFTING: Bulk product deliveries are made twice a week or more
and are unloaded by the team member using a hand truck. 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 floor and stacking onto shelves up to 72" high.
CARRYING: Large cans , weighing 3 pounds, 7 ounces, are carried
from 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 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 is performed to move trays which are placed on
dollies. 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
CLIMBING: Team members must infrequently navigate stairs or
climb a ladder to change prices on signs, wash walls, perform
During delivery of product, navigation of five or more flights
stairs may be required.
STOOPING/BENDING: Forward bending at the waist is necessary at
the pizza assembly station. Toe room is present, but workers are
unable to flex their knees while standing at this station. Duration
of this position is approximately 40-45 seconds at a time, repeated
continuously during the day. Forward bending is also present at the
front counter when stocking ingredients.
CROUCHING/SQUATTING: Performed occasionally to stock shelves and
to clean low areas.
REACHING: Reaching is performed continuously; up, down, and
forward. Workers reach above 72" occasionally to turn on/off oven
controls, change prices on sign, and lift and lower objects to and
from shelves. Workers reaching down to perform such tasks as
scooping cornmeal from a plastic barrel, or washing dishes. Workers
reach forward when obtaining topping ingredients, cleaning work
surfaces, or answering phones.
HAND TASKS: Eye-hand coordination is essential. Use of hands is
continuous during the day. Frequently activities require use of one
or both hands. Shaping pizza dough requires frequent and forceful
use of forearms and wrists. Workers must manipulate a pizza peel
when removing a pizza from an the oven., and when using the rolling
and/or forceful pinching is required in the assembly of
cardboard pizza boxes. Team members must be able to grasp cans, the
phone, the pizza cutter and pizza peel, and pizza boxes.
MACHINE, TOOLS, EQUIPMENT, WORK AIDS: Team members may be
required to utilize pencils/pens, computers, telephones,
calculators, TDD equipment, pizza cutter and pizza peel