Customer Service Rep; Culver Drive, Suite G

Customer Service Rep(08403) - 14130 Culver Drive, Suite G

• Full-time
• Job Category Org:
  Store Customer Service Rep

• 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 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 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.

Temperaments:
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 made twice a week or more and are unloaded by team member using 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” 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.

During delivery, carry pizzas, sides, and beverages while performing walking and climbing duties.

Driving:
Deliver pizzas within a designated delivery area. Team member may make several deliveries per shift.

Pushing:
Pushing performed to move trays placed on dollies. A stack of trays on a dolly approximately 24”–30” and requires force of up to 7.5 pounds to push. Trays may also be pulled.

Climbing:
Team members must occasionally navigate stairs or climb 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 waist necessary at pizza assembly station. Toe room present, but workers cannot flex knees while standing ation approx 40‑45 seconds at a time, repeated continuously during day. Forward bending also present at front counter when stocking ingredients.

Crouching/Squatting:
Performed occasionally to stock shelves and clean low areas.

Reaching:
Constantly reaching up, down, forward. Occasionally above 72” to turn on/off oven controls, change prices on sign, lift and lower objects to/from shelves. Down to scooping cornmeal from barrel, washing dishes. Forward when obtaining topping ingredients, cleaning work surfaces, or answering phones.

Hand Tasks:
Eye‑hand coordination essential. Use of hands continuous. Activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Must manipulate pizza peel when removing pizza from oven, and when using rolling cutter. Frequent pinching in assembly of cardboard pizza boxes. Must grasp cans, phone, pizza cutter, pizza peel, pizza boxes.

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.