Customer Service Rep

Job Responsibilities 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 approximately daily. Training Orientation and training provided on the job. Communication Skills 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. Essential Functions / Skills 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. Work Conditions Exposure to 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 and above 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. Sensing 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. Temperaments 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. Physical Requirements Standing: Most tasks are performed from a standing position. Walking: For short distances and short durations on ceramic tile or bricks with linoleum in some food process areas. Work surfaces height between 36 inches and 48 inches. Sitting: Paperwork is normally completed in an office at a desk or table. Lifting: Bulk product deliveries are made twice a week or more and are unloaded using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds. Cases are usually lifted from floor and stacked onto shelves up to 72 inches high. Carrying: Large cans, weighing 3 pounds 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds 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, weighing approximately 12 pounds per tray. Pushing: Trucking trays on dollies. A stack of trays on a dolly is approximately 24 to 30 inches and requires a force of up to 7.5 pounds to push. Pulling: Trays may also be pulled. Climbing: Must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. Stooping/Bending: Forward bending at waist necessary at pizza assembly station; also at front counter and stocking ingredients. Crouching/Squatting: Occasional to stock shelves and clean low areas. Reaching: Continuously up, down, forward. Workers reach above 72 inches occasionally to turn on/off oven controls, change prices on sign, lift objects to and from shelves. Also reach down to scoop cornmeal, wash dishes. Hand tasks: Eye‑hand coordination essential; use of hands continuous. Frequent use requires one or both hands. Shaping pizza dough requires forceful forearms and wrists. Must manipulate pizza peel, rolling cutter. Frequent pinching required in assembly of cardboard pizza boxes. Must grasp cans, phone, pizza cutter, pizza peel, and pizza boxes. Use of machines, tools, equipment: pencils, pens, computers, telephones, calculators, TDD equipment, pizza cutter, pizza peel. Job Requirements You must be 16 years of age or older. EEO Statement Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. #J-18808-Ljbffr Domino's