Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. 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 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 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 oven up to 500° or higher Sharp edges and moving mechanical parts Sensory 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/brick with linoleum in some food process areas. Height of work surfaces is between 36 and 48 inches. Walking: Walking is generally in short distances for short durations. Sitting: Paperwork 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 using a hand truck. Deliveries may include cases weighing up to 50 lb with dimensions of up to 3 × 1.5. Cases are usually lifted from floor and stacked onto shelves up to 72 in high. Carrying: Large cans (3 lb 7 oz) are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 lb is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, weighing approximately 12 lb per tray. Pushing: Pushing is performed to move trays placed on dollies. A stack of trays on a dolly is approximately 24–30 and requires a force of up to 7.5 lb to push. Trays may also be pulled. Climbing: Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, or perform maintenance. Stoop/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 30–45 seconds at one time, repeated continuously throughout the day. Forward bending also present at the front counter and when stocking ingredients. Crouching/Squatting: Performed occasionally to stock shelves and to clean low areas. Additional Information All your information will be kept confidential according to EEO guidelines. #J-18808-Ljbffr