- Positive interaction with all guests.
- Stock ingredients from delivery area to storage, work area, walk-in cooler.
- Prepare product.
- Clean equipment and facility daily to include: bathrooms, dining area, and back of house.
- Memorize the Five E's of Customer Service: Eye to eye contact, Ear to ear smile, Enthusiastic greeting, Engage the Customer and Educate.
- Orientation and training is provided on the job.
Ability to comprehend and give correct written instructions. Ability to communicate verbally with customers and co-workers and to write legibly, customer orders, on the parchment paper.
Ability to add, subtract, multiply, and divide accurately and quickly. Must be able to correct monetary change. Must possess verbal and writing 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 and touch screen.
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. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 525 degrees or higher. Sharp edges and moving mechanical parts.
Sensing: Talking and listening to customers. 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.
- 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 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 stacked 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 from 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.
- PUSHING:Pushing is performed to move trays which are place on dollies. A stack of trays on a dolly is approximately 24" – 30" and requires a force up to 7.5 pounds of push. Trays may also be pulled.
- STOOPING/BENDING:Forward bending at the waist in 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 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. Workers reach above 72" occasionally to turn on/off machine controls and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as washing dishes. Workers reach forward when obtaining topping 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. Workers may manipulate a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent pinching is required in the assembly of cardboard pizza boxes. Team members must be able to grasp cans, the pizza cutter, pizza peels, and pizza boxes.
Team members may be required to utilize pencils/pens, computers, telephone, calculators, meat slicer, dough presses, dough mixer, dough divider/rounder and other production equipment as well as pizza cutters and pizza peels.