Delivery Driver Provo, Utah

Eligibility Requirements

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

• 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 daily.
• Provide training and orientation on the job.
• Communicate verbally with customers and co‑workers to process orders over the phone and in person.
• Use a computer keyboard or touch screen to enter orders.

• Perform accurate arithmetic operations and make correct monetary change.
• Use motor coordination between eyes and hands/fingers to make precise movements quickly.
• Generate verbal, written, and telephone communication to take and process orders.
• Navigate the designated delivery area and adverse terrain while carrying product.

• Standing – most tasks performed from a standing position (work surfaces 36"–48").
• Walking – short distances and durations while moving between store and delivery vehicle and to customer locations.
• Sitting – paperwork completed at a desk or table.
• Lifting – hand truck pulls for deliveries up to 50 lb. Cases stacked onto shelves up to 72" high.
• Carrying – large cans (3 lb 7 oz), pizza sauce (30 lb), trays of pizza dough (≈12 lb each), and items during delivery.
• Pushing – trays on dollies, each requiring up to 7.5 lb of force.
• Climbing – occasional stairs or ladder to change prices, wash walls, or perform maintenance; navigation of five or more flights of stairs may be required during delivery.

• Varying and sometimes adverse weather when removing trash, performing outside tasks, delivering product, driving, and couponing.
• In‑store temperatures range from 36 °F in cooler to 90 °F or higher in some work areas.
• Sudden temperature changes indoors and outdoors.
• Exposure to food fumes, cornmeal dust, and cramped quarters such as walk‑in coolers.
• Hot surfaces/tools up to 500 °F and sharp edges.

Forward bending at the waist is necessary at the pizza assembly station, front counter, and when stocking ingredients. The position lasts 30–45 seconds per instance, repeated continuously during the day. Toe room is present, but standing workers cannot flex knees while at this station.

Performed occasionally to stock shelves and to clean low areas.

Workers reach up, down, and forward continuously, occasionally above 72 in. to operate ovens, change sign prices, lift and lower objects to/from shelves, scoop cornmeal, wash dishes, and obtain topping ingredients.

Deliver pizzas within a designated area, making several deliveries per shift. Must have a valid driver’s license with a safe driving record, and access to an insured vehicle.

Continuous use of hands for shaping dough, handling pizza peel, rolling cutter, and box assembly. Requires eye‑hand coordination and frequent forceful use of forearms and wrists.

Use of pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter, and pizza peel as needed.

• Deliver product by car to customer door.
• Distribute flyers and door hangers.