Crew Member @ Enumclaw Dominos

Company Description

Domino's mission is to be the best pizza delivery company in the world, achieved through exceptional team members, operational excellence, and innovative, high-quality food delivery. Our purpose is to "feed the power of possible, one pizza at a time" while focusing on growth and community. 

Job Description

This position pay starts at $17.13 - $21.5 per hour, plus tips. We have Paid sick leave per WA State law. Qualifying full-time employees will be offered employer sponsored medical benefits.We are searching for qualified customer service reps with personality and people skills. We're growing so fast it's hard to keep up, and that means Domino's has lots of ways for you to grow (if that's what you want), perhaps to management, perhaps beyond. Whether it's your hobby, main-gig, or supplemental job, drop us a line. We're bound to have just the thing for you.

Qualifications

• You must be 18 years of age or older.
• General job duties for all store team members
• 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.

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 temperature 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.

  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 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 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. Cases are usually lifted from floor and stacked onto shelves up to 72" 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, 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" to 30" and requires a force of up to 7.5 pounds to push. Trays must 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 30-45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stacking 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.

  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 manipulate a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or forceful pinching is required in the assembly 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 AIDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.

• If any of this information is not correct about wages or benefits and it needs to be updates, please email and we will have it corrected in less than 5 days.

Additional Information

If any of this information is not correct about wages or benefits and it needs to be updates, please email and we will have it corrected in less than 5 days.

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