Domino's
Job Description
JOB DUTIES: Operate all equipment, stock ingredients from delivery area, work area and walk‑in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility 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 wrist 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 removing trash and performing outside tasks. In‑store temperatures range from 36°F in cooler to 90°F and above in some work areas, with sudden changes in temperature. Fumes from food odors, exposure to commercial dust. Cramped quarters including walk‑in cooler. Hot surfaces/tools from oven up to 500°F or higher. Sharp edges and moving mechanical parts.
SENSING: 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 and linoleum. Height of work surfaces is generally between 36" and 48".
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 may weigh up to 60 pounds with dimensions up to 3′ X 1.5′. Cases are usually lifted from the floor and stacked onto shelves up to 72" 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 the 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 in dollies. A stack of trays on a dolly is approximately 24–30" and requires a 7.5 lb 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.
Stooping/Bending:
Forward bending at the waist is necessary at the pizza assembly station. Duration of this position is approximately 30–45 seconds at one time, repeated continuously during the day.
Crouching/Squatting:
Performed occasionally to stock shelves and clean low areas.
Reaching:
Reaching is performed continuously; up, down, and forward. Workers reach above 72" occasionally to operate oven controls or change prices on signs.
Hand Tasks:
Eye‑hand coordination is essential. Use of hands is continuous during the day. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must manipulate a pizza peel, pizza cutter, and rolling cutter and perform frequent pinching for boxing pizza boxes.
ESSENTIAL SKILLS: Navigational skills to read a map and locate addresses within the designated delivery area. Ability to navigate adverse terrain including multi‑story buildings and private homes while carrying product.
All your information will be kept confidential according to EEO guidelines.
Seniority level: Not Applicable. Employment type: Full‑time. Job function: General Business. Industries: Software Development and IT Services and IT Consulting.
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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 wrist 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 removing trash and performing outside tasks. In‑store temperatures range from 36°F in cooler to 90°F and above in some work areas, with sudden changes in temperature. Fumes from food odors, exposure to commercial dust. Cramped quarters including walk‑in cooler. Hot surfaces/tools from oven up to 500°F or higher. Sharp edges and moving mechanical parts.
SENSING: 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 and linoleum. Height of work surfaces is generally between 36" and 48".
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 may weigh up to 60 pounds with dimensions up to 3′ X 1.5′. Cases are usually lifted from the floor and stacked onto shelves up to 72" 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 the 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 in dollies. A stack of trays on a dolly is approximately 24–30" and requires a 7.5 lb 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.
Stooping/Bending:
Forward bending at the waist is necessary at the pizza assembly station. Duration of this position is approximately 30–45 seconds at one time, repeated continuously during the day.
Crouching/Squatting:
Performed occasionally to stock shelves and clean low areas.
Reaching:
Reaching is performed continuously; up, down, and forward. Workers reach above 72" occasionally to operate oven controls or change prices on signs.
Hand Tasks:
Eye‑hand coordination is essential. Use of hands is continuous during the day. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must manipulate a pizza peel, pizza cutter, and rolling cutter and perform frequent pinching for boxing pizza boxes.
ESSENTIAL SKILLS: Navigational skills to read a map and locate addresses within the designated delivery area. Ability to navigate adverse terrain including multi‑story buildings and private homes while carrying product.
All your information will be kept confidential according to EEO guidelines.
Seniority level: Not Applicable. Employment type: Full‑time. Job function: General Business. Industries: Software Development and IT Services and IT Consulting.
#J-18808-Ljbffr