Full-Time Customer Service Representative

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 fao1ily approximately daily.

Training
 Orientation and training provided on the job.

Communication 510115

Ability to comprehend and give correct written instructions. Ability to commu-
 nicate 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' 10 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 remov-
 ing 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.

SEINSING: 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”.
 WALKING: Walking is generally in short distances for short durations.
 SITTING: Paperwork is normally completed in on office at a desk or table.
 LIFTlNG: Bulk product deliveries are mode twice a week or more and are un-
 loaded 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 stocked onto shelves up to 72" high.

CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned from the
 workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds
 is carried from the storage room to the front of the store. Trays of pizza dough
 are corned three at a time over short distances, and weigh approximately 12
 Pounds. ~

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 pulled.
 CLIMBING, Team members must infrequently navigate stairs or climb a ladder
 to change prices on signs, wash walls, perform maintenance. '
 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 30 to 45
 seconds at one time, repeated continuously during the day. Forward bending is
 also present at the front counter and when stocking ingredients.

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

REACHING: Reaching is performed continuously; up, down and forward. Work-
 ers 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 toppings, 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 monipulo1e a pizza peel when removing pizza from the oven, and when
 using the rolling cutter. Frequent and/or force of pinching is required in the as-
 sembly of cardboard pizza boxes. Team members must be able to grasp cans,
 the phone, the pizza cutter and pizza peel, and pizza boxes -

MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be
 required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.
 
 In addition to the above, the following applies to team members in driver or store management positions.

Job Duties
 Deliver product by car and then to door of customer; Deliver flyers and door hangers.

 Requires
 Valid driver's license with a safe driving record meeting company standards. Ac-
 cess to insured vehicle which can be used- for delivery.

Essential Skills
 Navigational skills to read a mop, locate addresses within designated delivery
 area. Must navigate adverse terrain including multi-story buildings, private
 homes, and other delivery sites while carrying product.

Physical Demands
 CARRYING: During delivery, carry pizzas, sides and beverages while performing
 “walking' and "climbing” duties.