Assistant Manager(07132) - 16420 Meridian E

The following general description applies to all hourly store team members. Please read the detailed information listed below.

Job Duties 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 fao1ily approximately daily.Training

Orientation and training provided on the job.Communication 510115Ability to comprehend and give correct written instructions. Ability to commu-

nicate verbally with customers and co-workers to process orders both over the

phone and in person.Essential Functions/SkillsAbility 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' 10 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 remov-

ing trash and performing other outside tasks. In-store temperatures range from 36

degrees in cooler to 90 degrees 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 degrees or higher. Sharp edges and moving mechanical

parts.SEINSING: 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 Demands

STANDING: Most tasks are performed from a standing position. Walking

surfaces include ceramic tile "bricks" with linoleum in some food process areas.

Height of work surfaces is between 36”' and 48”.

WALKING: Walking is generally in short distances for short durations.

SITTING: Paperwork is normally completed in on office at a desk or table.

LIFTlNG: Bulk product deliveries are mode twice a week or more and are un-

loaded by the team member using a hand truck. Deliveries may include cases of

ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x

1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high.CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned 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 corned three at a time over short distances, and weigh approximately 12

Pounds. PUSHING: Pushing is performed to move trays which are placed on dollies. A

stack of trays on a dolly is approximately 24” - 30" and requires a force of up

to 7.5 pounds to push. Trays may also be pulled.

CLIMBING, Team members must infrequently navigate stairs or climb a ladder

to change prices on signs, wash walls, 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 knees

while standing at this station: Duration of this position is approximately 30 to 45

seconds at one time, repeated continuously during the day. Forward bending is

also present at the front counter and when stocking ingredients.CROUCHING/SQUATTING: Performed occasionally to stock shelves and to

clean low areas.REACHING: Reaching is performed continuously; up, down and forward. Work-

ers reach above 72" occasionally to turn on/off oven controls, change prices

on sign, and lift and lower objects to and from shelves. Workers reaching down

to perform such tasks as scooping cornmeal from a plastic barrel, or washing

dishes. Workers reach forward when obtaining toppings, ingredients, cleaning

work surfaces, or answering phones.HAND TASKS: Eye-hand coordination is essential. Use of hands is continuous

during the day. Frequently activities require use of one or both hands. Shaping

pizza dough requires frequent and forceful use of forearms and wrists. Workers

must monipulo1e a pizza peel when removing pizza from the oven, and when

using the rolling cutter. Frequent and/or force of pinching is required in the as-

sembly of cardboard pizza boxes. Team members must be able to grasp cans,

the phone, the pizza cutter and pizza peel, and pizza boxes -MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be

required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.

In addition to the above, the following applies to team members in driver or store management positions.