Delivery Driver

Job Requirements and Duties

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

• Operate all equipment.
• Stock ingredients from the 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.

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.

• Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks.
• In‑store temperatures range from 36°F in cooler to 90°F or higher 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°F 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
• Walking – surfaces include ceramic tile, bricks, and linoleum in some food process areas. Height of work surfaces is between 36 and 48 inches.
• Lifting – bulk product deliveries are made twice a week or more and are unloaded by the 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'. The cases are usually lifted from floor and stacked onto shelves up to 72 high.
• Carrying – (no additional details provided).
• Pushing – to move trays which are 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.