Job Description

Full job description

Job Description

Come join the team at Our business is booming, we are expanding and adding restaurants each year and we want the BEST delivery drivers and inside team members to join our team. This is a fast-paced, high-energy job with lots of room for growth, located in several great communities!

Currently, doing ride-sharing or gig work through one or more other companies, and tired of not being paid for my time sitting and waiting for orders or customers. Tired of not making any money while on your way to pick up your food delivery? Consider coming on board with us and improving your earning power!

We are currently seeking Delivery Experts for all of our Los Angeles County locations.

Qualified applicants must have:

• Solid customer service skills
• Ability to hustle with a smile
• Have had a USA driving license for two years
• Excellent driving record
• A safe, clean, and reliable vehicle
• Valid insurance
• Acceptable employment & personal history (we require background checks).

Still interested?

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 facility approximately daily. Deliver product by car and then to door of the customer. Deliver flyers and door hangers.


Requires


Valid driver's license with safe driving record meeting company standards. Access to insured vehicle which can be used for delivery.


Training


Orientation and training are 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 changes. 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. Navigational skills to read a map, and locate addresses within designated delivery areas. Must navigate adverse terrain including multi-story buildings, private homes,s and other delivery sites while carrying the product.


Work Conditions


EXPOSURE TO: Varying and sometimes adverse weather conditions when removing 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 the work area and while outside. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from over up to


500 degrees or higher. Sharp edges and moving mechanical parts.


SENSING: Talking and hearing on the telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate


between hot and cold surfaces.


TEMPERMENTS: 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, and make judgments and decisions.


STANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food


process areas. The height of work surfaces is between 36" and 48".


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


Delivery personnel must travel between the store and the delivery vehicle and from the delivery vehicle to the customer's location.


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 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


stacking onto shelves up to 72" high.


CARRYING: Large cans, weighing 3 pounds, and 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 and weigh approximately 12 pounds per tray.


During delivery, carry pizzas, sides, and beverages while performing "walking" and "climbing" duties.


DRIVING: Deliver pizzas within a designated delivery area. A team member may make several deliveries per shift.


PUSHING: Pushing is performed to move trays that 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, and perform maintenance.


During delivery of the product, navigation of five or more flights of stairs may be required.


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. The duration of this position is approximately 40-45 seconds at a time, repeated continuously during the


day. Forward bending is also present at the front counter when stocking ingredients.


CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas.


REACHING: Reaching is performed continuously; up, down, and forward. Workers 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 topping ingredients, cleaning work surfaces, or answering phones.

All your information will be kept confidential according to EEO guidelines.

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