Assistant Manager; North St

Job Description

The following general description applies to all hourly store team members. Please read the detailed information listed below.

• 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

Orientation and training provided on the job.

• 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

• Ability to add, subtract, multiply and divide accurately and quickly (may use a 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 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 oven up to 500 degrees or higher
• Sharp edges and moving mechanical parts

Talking and hearing on telephone. Near and mid‑range vision for most in‑store tasks. Depth perception. Ability to differentiate between hot and cold surfaces.

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 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 inches.
• Walking:
  Walking generally in short distances for short durations.
• 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 with a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions up to 3 x 1.5. Cases are usually lifted from floor and stacked onto shelves up to 72 inches high.
• Carrying:
  Large cans, weighing 3 pounds 7 ounces, carried from workstation to storage shelves. Occasionally pizza sauce weighing 30 pounds carried from storage room to front of store. Trays of pizza dough carried three at a time over short distances, weighing approximately 12 pounds per tray.
• Pushing:
  Pushing performed to move trays on dollies. A stack of trays on a dolly approximately 24–30 and requires force 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.
• Stooping/Bending:
  Forward bending at the waist necessary at pizza assembly station. Toe room present, but workers cannot flex knees while standing ation approximately 30–45 seconds at a time, repeated continuously during day. Forward bending also present at front counter and when stocking ingredients.

All your information will be kept confidential according to EEO guidelines.