Delivery Driver
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
Deliver product by car and then to door of customer. Deliver flyers and door hangers
Requires Valid driver's license with safe driving record meeting company standards
Access to insured vehicle which can be used for delivery
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
Navigational skills to read a map, locate addresses within designated delivery area
Must navigate adverse terrain including multi-story buildings, private homes and other delivery sites while carrying product
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 over up to 500 degrees or higher
Sharp edges and moving mechanical parts
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 48"
WALKING: Walking is generally in short distances for short durations
Delivery personnel must travel between the store and the delivery vehicle and from the delivery vehicle to the customer's location
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 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 pulled
CLIMBING: Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance
During delivery of product, navigation of five or more flights of 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