Delivery DriverE 104th Place

Job Requirements and Duties

You must be 18 years of age and have a valid driver's license with a safe driving record meeting company standards as well as access to an insured vehicle which can be used for delivery. You should possess navigational skills to read a map, locate addresses within the designated delivery area and must be able to navigate adverse terrain including multi‑story buildings.

• Deliver product by car and then to the door of the customer.
• Deliver flyers and door hangers.
• 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.
• Navigate adverse terrain including multi‑story buildings, private homes, and other delivery sites while carrying product.

• Valid driver's license with a minimum of one year of continuous history and a reliable, insured vehicle.
• Safe driving record meeting company standards.
• Access to an insured vehicle that can be used for delivery.
• Ability to read a map and locate addresses within the designated delivery area.
• Proficient verbal, written, and telephone skills to take and process orders.

• Standing most tasks.
• Walking for short distances and short durations.
• Lifting product up to 50 pounds and stacking onto shelving up to 72 inches high.
• Carrying large cans, banking pizza sauce, and trays of dough weighing up to 12 pounds per tray.
• Pushing and pulling trays on dollies requiring forces up to 7.5 pounds.
• Climbing stairs or ladders to reach higher shelves or perform maintenance.
• Typical work involves frequent forward bending, crouching, squatting, reaching up to 72 inches, and continuous hand use.

• Exposure to varying and sometimes adverse weather conditions when delivering product, driving, and couponing.
• In‑store temperatures range from 36 degrees in the cooler to 90 degrees or above in some work areas.
• Exposure to fumes from food odors, cornmeal dust, and cramped quarters including walk‑in coolers.
• Hot surfaces and tools up to 500 degrees or higher and sharp edges and moving mechanical parts.