Assistant Manager

Job Responsibilities Operate all equipment. Stock ingredients from delivery area to storage, work area, and walk‑in cooler. Prepare products. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. Receive training and orientation on the job. Communicate effectively with customers and co‑workers, giving and following written instructions and verbal communication both over the phone and in person. Essential Functions & Skills Perform addition, subtraction, multiplication, and division accurately and quickly (calculator may be used). Make correct monetary change. Use verbal, written, and telephone skills to take and process orders. Coordinate motor skills between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Enter orders using a computer keyboard or tap‑screen. Work Conditions Varying and sometimes adverse weather conditions when removing trash and performing outdoor tasks. In‑store temperatures ranging from 36°F in cooler to 90°F or higher in some work areas, with sudden temperature changes. Exposure to fumes from food odors and cornmeal dust. Work in cramped quarters including walk‑in cooler. Hot surfaces/tools from ovens up to 500°F or higher. Sharp edges and moving mechanical parts. Requirements for talking and hearing on telephone, near and mid‑range vision for most tasks, depth perception, and ability to differentiate between hot and cold surfaces. Physical Demands Standing: Most tasks are performed from a standing position. Walking surfaces include ceramic tile, bricks, and linoleum in some food process areas. Height of work surfaces ranges from 36 to 48 inches. Walking: Generally short distances and short durations. Sitting: Paperwork normally completed in an office at a desk or table. Lifting: Bulk product deliveries are made twice a week or more and unloaded by hand trucks. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds, with dimensions up to 3 × 1.5 ft. CARRYING: Large cans weighing 3 lb 7 oz are carried from the workstation to storage shelves. Occasionally pizza sauce weighing 30 lb is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances and weigh approximately 12 lb per tray. PUSHING: Pushing is performed to move trays placed on dollies. A stack of trays on a dolly is approximately 24–30 and requires a force of up to 7.5 lb to push. Trays may also be pulled. Climbing: Team members may infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, or perform maintenance. #J-18808-Ljbffr