Delivery Driver

As a Delivery driver your primary responsibility is to deliver “products” to customers in the designated delivery area. Drivers are expected to check all products for accuracy against quality standards and deliver products to customers in a safe, courteous and timely manner.

Operate all equipment, stock ingredients from delivery area to storage, work area, and 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; communicate verbally with customers and co‑workers to process orders both over the phone and in person.

Math: add, subtract, multiply, and divide accurately and quickly (may use calculator). Make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers for rapid, accurate, precise movements. Ability to enter orders using a computer keyboard or touch screen.

• Exposure to varying and sometimes adverse weather conditions when performing outside tasks.
• In‑store temperatures range from 36°F in cooler to 90°F and above in some work areas.
• Sudden changes in temperature, 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.
• Required sensing: talking and hearing on telephone; near and mid‑range vision for most in‑store tasks; depth perception; differentiate between hot and cold surfaces.

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 inches.
• 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; unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds. Cases are usually lifted from floor and stacked onto shelves up to 72 inches 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 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.