Customer Service Rep(07178) - 1723 NE ANDRESEN RD

Company: Careerbuilder-US
Location: Vancouver
Posted on: January 23, 2023

Job Description:

Job DescriptionJob DescriptionThe following general description applies to all hourly store team members. Please read the detailed information listed below.Job DutiesOperate all equipmentStock 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.TrainingOrientation and training provided on the job.Communication SkillsAbility to comprehend and give correct written instructions. Ability to communicateverbally 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 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 ConditionsEXPOSURE 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 changesin temperature in work area and while outside. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/toolsfrom oven up to 500 degrees or higher. Sharp edges and moving mechanical parts.SENSING: Talking and hearing on telephone. Near and mid-range vision formost in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces.TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, workalone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgements and decisions.Physical DemandsSTANDING: Most tasks are performed from a standing position. Walking surfaces include ceramic tilebricks 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 an office at a desk or table.LIFTING: Bulk product deliveries are made twice a week or more and are unloadedby 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 stacked onto shelves up to 72high.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 doughare carried three at a time over short distances, and weigh approximately 12 pounds per tray.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 upto 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 pizzaassembly station. Toe room is present, but workers are unable to flex their kneeswhile standing at this station. Duration of this position is approximately 30 - 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.Additional Job DetailsREACHING: Reaching is performed continuously; up, down and forward. Workers reach above 72 occasionally to turn on/off oven controls, changeAdditional InformationAll your information will be kept confidential according to EEO guidelines.by Jobble

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