Customer Service Rep(08545) - 15817 Bernardo Center Dr.

Customer Service Rep

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

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 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

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 manipulate a pizza peel when removing a pizza from an the oven, and when using the rolling cutter

Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes

Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes

MACHINE, TOOLS, EQUIPMENT, WORK AIDS

Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel

All your information will be kept confidential according to EEO guidelines