Domino's
Responsibilities
Stock ingredients from delivery area to storage, work area, walk‑in cooler. Receive and process telephone orders. Take inventory and complete associated paperwork. Operate all equipment. Prepare product. 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
Exposure to varying and sometimes adverse weather conditions when removing trash and performing other outside tasks. In‑store temperatures range from 36 °F in the cooler to 90 °F and above in some work areas. Sudden changes in temperature in the work area and while outside. Fumes from food odors, exposure to cornmeal dust, cramped quarters including walk‑in cooler. Hot surfaces/tools up to 500 °F 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. Temperaments: 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 performed from a standing position; walking surfaces include ceramic tile “bricks” with linoleum in some food processing areas; height of work surfaces 36–48 in. Walking generally short distances for short durations. Delivery personnel must travel between store and delivery vehicle and from vehicle to the customer’s location. Sitting: paperwork normally completed in an office at a desk or table. Lifting: bulk product deliveries twice a week or more, unloaded by hand truck; deliveries may include cases of ingredients and supplies weighing up to 50 lbs with dimensions up to 3 ft × 1.5 ft. Cases usually lifted from floor and stacked onto shelves up to 72 in high. Carrying: large cans weighing 3 lb 7 oz carried from workstation to storage shelves; occasionally, pizza sauce weighing 30 lbs carried from storage room to front of store; trays of pizza dough carried three at a time over short distances, weighing approximately 12 lb 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 placed on dollies; a stack of trays on a dolly approx 24‑30 in and requires force up to 7.5 lb to push. 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 necessary at pizza assembly station. Toe room present, but workers cannot flex knees while standing at station. Duration approximately 40‑45 s at a time, repeated continuously during day. REACHING: reaching performed continuously; up, down, forward; workers reach above 72 in occasionally to turn on/off oven controls, change prices on sign, lift and lower objects to/from shelves. Workers reach down to perform tasks such as scooping cornmeal from a plastic barrel, washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. HAND TASKS: eye‑hand coordination essential. Use of hands continuous; 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 oven and when using the rolling cutter. Frequent and/or forceful pinching required in assembly of cardboard pizza boxes. Team members must be able to grasp cans, phone, pizza cutter, pizza peel, pizza boxes. MACHINE, TOOLS, EQUIPMENT, WORK AIDS: team members may need to utilize pencils, pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. EEO Statement
All your information will be kept confidential according to EEO guidelines.
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Stock ingredients from delivery area to storage, work area, walk‑in cooler. Receive and process telephone orders. Take inventory and complete associated paperwork. Operate all equipment. Prepare product. 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
Exposure to varying and sometimes adverse weather conditions when removing trash and performing other outside tasks. In‑store temperatures range from 36 °F in the cooler to 90 °F and above in some work areas. Sudden changes in temperature in the work area and while outside. Fumes from food odors, exposure to cornmeal dust, cramped quarters including walk‑in cooler. Hot surfaces/tools up to 500 °F 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. Temperaments: 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 performed from a standing position; walking surfaces include ceramic tile “bricks” with linoleum in some food processing areas; height of work surfaces 36–48 in. Walking generally short distances for short durations. Delivery personnel must travel between store and delivery vehicle and from vehicle to the customer’s location. Sitting: paperwork normally completed in an office at a desk or table. Lifting: bulk product deliveries twice a week or more, unloaded by hand truck; deliveries may include cases of ingredients and supplies weighing up to 50 lbs with dimensions up to 3 ft × 1.5 ft. Cases usually lifted from floor and stacked onto shelves up to 72 in high. Carrying: large cans weighing 3 lb 7 oz carried from workstation to storage shelves; occasionally, pizza sauce weighing 30 lbs carried from storage room to front of store; trays of pizza dough carried three at a time over short distances, weighing approximately 12 lb 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 placed on dollies; a stack of trays on a dolly approx 24‑30 in and requires force up to 7.5 lb to push. 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 necessary at pizza assembly station. Toe room present, but workers cannot flex knees while standing at station. Duration approximately 40‑45 s at a time, repeated continuously during day. REACHING: reaching performed continuously; up, down, forward; workers reach above 72 in occasionally to turn on/off oven controls, change prices on sign, lift and lower objects to/from shelves. Workers reach down to perform tasks such as scooping cornmeal from a plastic barrel, washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. HAND TASKS: eye‑hand coordination essential. Use of hands continuous; 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 oven and when using the rolling cutter. Frequent and/or forceful pinching required in assembly of cardboard pizza boxes. Team members must be able to grasp cans, phone, pizza cutter, pizza peel, pizza boxes. MACHINE, TOOLS, EQUIPMENT, WORK AIDS: team members may need to utilize pencils, pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. EEO Statement
All your information will be kept confidential according to EEO guidelines.
#J-18808-Ljbffr