Delivery Driver; Felspar, Space E

Job Responsibilities

• Operate all equipment.
• Stock ingredients from the delivery area, 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.
• Deliver product by car to the customer’s door.
• Deliver flyers and door hangers or other marketing materials.
• Perform other duties as assigned.

Orientation and on-the-job training will be provided.

• Comprehend and give correct written instructions.
• Communicate verbally with customers and co‑workers to process orders both over the phone and in person.

• Perform basic arithmetic accurately and quickly (addition, subtraction, multiplication, division). Calculator allowed.
• Make correct monetary change.
• Use verbal, written, and telephone skills to take and process orders.
• Coordinate motor movements between eye and hand/fingers for precise, rapid operations.
• Enter orders using a computer keyboard or touchscreen.

• Stand for most tasks. Work surfaces range from 36” to 48” high.
• Walk short distances for short durations on ceramic tile, brick, or linoleum.
• Sit at a desk or table to complete paperwork.
• Lifting: unload bulk product deliveries up to 60 lb. with dimensions 3’ x 1.5”. Lift from floor and stack on shelves up to 72” high.
• Carrying: stand‑to‑shelf of large cans (~3 lb 7 oz). Carry pizza sauce (~30 lb) and dough trays (≈12 lb each) over short distances.
• Pushing: move trays on dollies (24”–30”), requiring 7.5 lb to push.
• Climbing: navigate stairs or ladders to change signs, wash walls, perform maintenance.
• Stooping/Bending: forward bending at the waist for ~30–45 s at a time at the pizza assembly station; repeated continuously.
• Crouching/ Squatting: occasionally to stock shelves and clean low areas.
• Reaching: continuously upward, downward, and forward; reach above 72” sometimes.
• Hand tasks: continuous eye–hand coordination; use forearm, wrist, and fingers for shaping dough and manipulating tools.
• Use of front‑hand tools: pizza peel, rolling cutter, pizza cutter, cardboard pizza boxes.

• Exposure to varying and sometimes adverse weather when removing trash and performing outside tasks.
• In‑store temperatures range from 36 °F (in cooler) to above 90 °F.
• Sudden temperature changes in work and outdoor areas.
• Exposure to food odors, commercial dust, and fumes.
• Cramped quarters, including walk‑in cooler.
• Hot surfaces/tools from oven up to 500 °F or higher.
• Sharp edges and moving mechanical parts.

• Valid driver license with safe driving record meeting company standards.
• Insured vehicle available for delivery.
• Navigate adverse terrain: multi‑story buildings, private homes, and other delivery sites while carrying product.

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