Customer Service Rep (03107) - 266 N Main St

About the role

We live to beat the rush and make it possible to make, bake or take pizzas during the hungry hours of the day and night, part or full time. You’ll have plenty of time left over for school, friends, or whatever you need. We’re growing fast, so Domino’s offers lots of ways to grow—whether you want to move into management or beyond. Whether it’s your hobby, main gig, or supplemental job, we’re bound to have just the thing for you.

Responsibilities

• Operate all equipment.
• Stock ingredients from delivery area to storage and work area, including 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.

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.
• 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 ranging from 36°F in cooler to 90°F and above in some work areas; sudden temperature changes; food odors; 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: 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 on ceramic tile “bricks” with linoleum in some food process areas; work surfaces are between 36″ and 48″ high.
• Walking: for short distances and short durations.
• 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 with dimensions up to 3′ × 1.5′; cases are lifted from floor and stacked onto shelves up to 72″ high.
• 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/Pulling: to move trays placed on dollies; a stack of trays on a dolly is approximately 24″–30″ and requires up to 7.5 lb of force to push; trays may also be pulled.
• Climbing: infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, or perform maintenance.
• Stooping/Bending: forward bending at the waist is necessary at the pizza assembly station (duration ~30–45 seconds at a time, repeated continuously); also present at the front counter and when stocking ingredients.
• Crouching/Squatting: performed occasionally to stock shelves and clean low areas.
• Reaching: continuously up, down, and forward; occasionally above 72″ to turn on/off oven controls, change prices on signs, and lift/lower objects to/from shelves; reaching down to scoop cornmeal or wash dishes; reaching forward to obtain toppings, clean work surfaces, or answer phones.
• Hand tasks: eye–hand coordination is essential; use of hands is continuous; shaping pizza dough requires frequent and forceful use of forearms and wrists; manipulate a pizza peel when removing pizza from the oven and using the rolling cutter; frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes; must be able to grasp cans, the phone, the pizza cutter and peel, and pizza boxes.