Domino's Pizza LLC
Delivery Driver(07155) - NE 4th st
Domino's Pizza LLC, Renton, Washington, United States, 98056
Company Description
Job Description
Paid sick leave per Washington law
$16.28 per hour up to $18 per hour.
Job Duties
•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 fao1ily approximately daily.
TrainingOrientation and training are provided on the job.
Communication 510115
Ability to comprehend and give correct written instructions. Ability to comment-nice verbally with customers and co-workers to process orders both over thephone and in person.
Essential Functions/Skills
Ability to add, subtract, multiply, and divide accurately and quickly {may usecalculator}.
Eyes and hands/fingers to rapidly and accurately make precise movements withspeed. Ability to enter orders using a computer keyboard or touch screen.
Work ConditionsEXPOSURE TO: Varying and sometimes adverse weather conditions when removing-ing trash and performing other outside tasks. In-store temperatures range from 36degrees in more astonishing to 90 degrees and above in some work areas. Sudden changesin temperature in the work area and While outside. Fumes from food odors. Exposureto cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/toolsfrom oven up to 500 degrees or higher. Sharp edges and moving mechanicalparts.
SENSING: Talking and hearing on the telephone. Near and mid-range vision formost in-store tasks. Depth perception. Ability to differentiate between hot and coldsurfaces.
TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, workalone and with others, work under stress, meet strict quality control standards,deal with people, analyze and compile data, and make judgments and decisions.
Physical Demands
STANDING: Most tasks are performed from a standing position. Walkingsurfaces include c" ceramic "le "bricks" with linoleum in some food process areas.Height of work surfaces i" 'between"36"' and 48".WALKING: Walking is generally in short distances for short durations.SITTING: Paperwork is usually completed at a desk or table in an office.lifting: Bulk product deliveries are made twice a week or more and are un-loaded by the team member using a hand truck. Deliveries may include cases ofingredients and supplies weighing up to 50 pounds with dimensions up to 3' x1.5'. Patients are usually lifted from the floor and stocked onto shelfes up to 72" high.
CARRYING: Large cans weighing 3 pounds, 7 ounces are corned from theworkstation to storage shelves. Occasionally, pizza sauce weighing 30 poundsis taken from the storage room to the front of the store. Trays of pizza doughare corned three at a time over short distances and weigh approximately 12Pounds. ~
PUSHING: Pushing is performed to move trays that are placed on dollies. Astack of trays on a dolly is appr" him at" ly 24" - 30" and requires a force of upto 7.5 pounds to push. Trays may also be pulled.CLIMBING, Team members must infrequently navigate stairs or climb a ladderto change prices on signs, wash walls, and perform maintenance. 'STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their kneeswhile standing at this station: The duration of this position is approximately 30 to 45seconds at one time, repeated continuously during the day. Forward bending isalso present at the front counter and when stocking ingredients.
CROUCHING/SQUATTING: Performed occasionally to stock shelves and toclean low areas.
REACHING: Reaching is performed continuously; up, down, and forward. Work-ers re"ch above 72" occasionally to turn on/off oven controls, change priceson signs, and lift and lower objects to and from shelves. Workers reaching downto perform such tasks as scooping cornmeal from a plastic barrel or washingdishes. Workers go forward when obtaining toppings and ingredients, cleaningwork surfaces, or answering phones.
HAND TASKS: Eye-hand coordination is essential. The use of hands is continuousduring the day. Frequent activities require the use of one or both hands. Shapingpizza dough requires frequent and forceful use of forearms and wrists. Workersmust monipulo1e a pizza peel when removing the pizza from the oven andusing the rolling cutter. Regular and force pinching is required in the as-assembly of cardboard pizza boxes. Team members must be able to grasp cans,the phone, the pizza cutter, pizza peel, and pizza boxes -
MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may berequired to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter, and pizza peel.
In addition to the above, the following applies to driver or store management team members.
Additional Information
Job DutiesDeliver product by car and then to the customer's door; Deliver flyers and door hangers.
Reqdriver'slid driver's license with a safe driving record meeting company standards. Ac-cess to the insured vehicle, which can be used- for delivery.
Essential SkillsNavigational skills to read a map and locate addresses within the designated deliveryareas. Must navigate adverse terrain, including multi-story buildings, privatehomes, and other delivery sites, while carrying the product.
Physical DemandsCARRYING: During delivery, carry pizzas, sides, and beverages while"performing"walking' a'd "climbing" duties.
DRIVING: Deliver pizzas within a designated delivery area. A team member maymake several deliveries per shift.
Walking: Delivery personnel must travel between the store and the delivery vehicleand from the delivery vehicle to customer's location.
CLIMBING: During delivery of the product, navigation of five or more flights of stairs may be required.Work ConditionsEXPOSURE TO: Varying and sometimes adverse weather conditions when delivering products, driving, and couponing.SENSING: Far vision and night vision for driving.
Qualifications
Additional Information
All your information will be kept confidential according to EEO guidelines.
Job Description
Paid sick leave per Washington law
$16.28 per hour up to $18 per hour.
Job Duties
•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 fao1ily approximately daily.
TrainingOrientation and training are provided on the job.
Communication 510115
Ability to comprehend and give correct written instructions. Ability to comment-nice verbally with customers and co-workers to process orders both over thephone and in person.
Essential Functions/Skills
Ability to add, subtract, multiply, and divide accurately and quickly {may usecalculator}.
Eyes and hands/fingers to rapidly and accurately make precise movements withspeed. Ability to enter orders using a computer keyboard or touch screen.
Work ConditionsEXPOSURE TO: Varying and sometimes adverse weather conditions when removing-ing trash and performing other outside tasks. In-store temperatures range from 36degrees in more astonishing to 90 degrees and above in some work areas. Sudden changesin temperature in the work area and While outside. Fumes from food odors. Exposureto cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/toolsfrom oven up to 500 degrees or higher. Sharp edges and moving mechanicalparts.
SENSING: Talking and hearing on the telephone. Near and mid-range vision formost in-store tasks. Depth perception. Ability to differentiate between hot and coldsurfaces.
TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, workalone and with others, work under stress, meet strict quality control standards,deal with people, analyze and compile data, and make judgments and decisions.
Physical Demands
STANDING: Most tasks are performed from a standing position. Walkingsurfaces include c" ceramic "le "bricks" with linoleum in some food process areas.Height of work surfaces i" 'between"36"' and 48".WALKING: Walking is generally in short distances for short durations.SITTING: Paperwork is usually completed at a desk or table in an office.lifting: Bulk product deliveries are made twice a week or more and are un-loaded by the team member using a hand truck. Deliveries may include cases ofingredients and supplies weighing up to 50 pounds with dimensions up to 3' x1.5'. Patients are usually lifted from the floor and stocked onto shelfes up to 72" high.
CARRYING: Large cans weighing 3 pounds, 7 ounces are corned from theworkstation to storage shelves. Occasionally, pizza sauce weighing 30 poundsis taken from the storage room to the front of the store. Trays of pizza doughare corned three at a time over short distances and weigh approximately 12Pounds. ~
PUSHING: Pushing is performed to move trays that are placed on dollies. Astack of trays on a dolly is appr" him at" ly 24" - 30" and requires a force of upto 7.5 pounds to push. Trays may also be pulled.CLIMBING, Team members must infrequently navigate stairs or climb a ladderto change prices on signs, wash walls, and perform maintenance. 'STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their kneeswhile standing at this station: The duration of this position is approximately 30 to 45seconds at one time, repeated continuously during the day. Forward bending isalso present at the front counter and when stocking ingredients.
CROUCHING/SQUATTING: Performed occasionally to stock shelves and toclean low areas.
REACHING: Reaching is performed continuously; up, down, and forward. Work-ers re"ch above 72" occasionally to turn on/off oven controls, change priceson signs, and lift and lower objects to and from shelves. Workers reaching downto perform such tasks as scooping cornmeal from a plastic barrel or washingdishes. Workers go forward when obtaining toppings and ingredients, cleaningwork surfaces, or answering phones.
HAND TASKS: Eye-hand coordination is essential. The use of hands is continuousduring the day. Frequent activities require the use of one or both hands. Shapingpizza dough requires frequent and forceful use of forearms and wrists. Workersmust monipulo1e a pizza peel when removing the pizza from the oven andusing the rolling cutter. Regular and force pinching is required in the as-assembly of cardboard pizza boxes. Team members must be able to grasp cans,the phone, the pizza cutter, pizza peel, and pizza boxes -
MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may berequired to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter, and pizza peel.
In addition to the above, the following applies to driver or store management team members.
Additional Information
Job DutiesDeliver product by car and then to the customer's door; Deliver flyers and door hangers.
Reqdriver'slid driver's license with a safe driving record meeting company standards. Ac-cess to the insured vehicle, which can be used- for delivery.
Essential SkillsNavigational skills to read a map and locate addresses within the designated deliveryareas. Must navigate adverse terrain, including multi-story buildings, privatehomes, and other delivery sites, while carrying the product.
Physical DemandsCARRYING: During delivery, carry pizzas, sides, and beverages while"performing"walking' a'd "climbing" duties.
DRIVING: Deliver pizzas within a designated delivery area. A team member maymake several deliveries per shift.
Walking: Delivery personnel must travel between the store and the delivery vehicleand from the delivery vehicle to customer's location.
CLIMBING: During delivery of the product, navigation of five or more flights of stairs may be required.Work ConditionsEXPOSURE TO: Varying and sometimes adverse weather conditions when delivering products, driving, and couponing.SENSING: Far vision and night vision for driving.
Qualifications
Additional Information
All your information will be kept confidential according to EEO guidelines.