Customer Service Rep; Cooper St

Customer Service Rep (06901) - 1838 Cooper St.

Be among the first 25 applicants.

You want the best job in the world! And schedules that work with you, not against you? Domino's Pizza is the perfect place for you. Part or full time, plenty of time left over for school, hanging with friends, or extra cash. You can bake, take pizzas during hungry hours day and night.

We are searching for qualified customer service reps with personality and people skills. Growing fast, we have many ways to grow – management, beyond. Drop us a line. Many team members began as delivery drivers become owners. From customer service rep to management, General Manager to Manager Corporate Operations or Franchisee, our stores offer a world of opportunity.

• 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.

• Must be 16 years of age or older.
• General 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.

Exposure to varying and sometimes adverse weather conditions when removing trash and performing other outside tasks. In‑store temperatures range from 36 °F in cooler to 90 °F or 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 oven up to 500 °F or higher.

Sharp edges and moving mechanical parts.

Standing – most tasks performed from a standing position. Walking – for short distances for short durations. Surfaces – ceramic tile, bricks with linoleum in some food process areas. Sitting – paperwork 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 lb with dimensions of up to 3 ' × 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. Carrying – large cans, weighing 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 pizza dough are carried three at a time over short distances and weigh approximately 12 lb per tray. Pushing – to move trays placed on dollies; a stack of trays on a dolly is approximately 24‑ to 30" and requires a force of up to 7.5 lb 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.

Stooping/Bending – forward bending at the waist is necessary at the pizza assembly station. 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 – 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 reaching 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 pizza from 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. Machines, Tools, Equipment, Work Aids – team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.