What are the responsibilities and job description for the Shift Lead Waimea position at Domino's?
General Job Duties For All Store Team Members
Operate all equipment.
Stock ingredients from delivery area to storage work area walkin 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.
Communication Skills
Ability to comprehend and give correct written instructions.
Ability to communicate verbally with customers and coworkers 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.
Instore 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 walkin 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 midrange vision for most instore 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.
Qualifications : JOB REQUIREMENTS
You must be 18 years of age or older.
Prior QSR experience highly desired.
Additional Information :
PHYSICAL REQUIREMENTS including but not limited to the following :
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 4.
Walking
For 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 with dimensions of up to 3 x 1.5.
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
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 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.
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
Eyehand 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.
Remote Work : Employment Type :
Fulltime
Key Skills
Quality Analysis,Facility,ISO,Inventory Levels,Root cause Analysis,Shift operations,General Maintenance,Daily Operations,Supervision,Analysis,PLC,Safety Standards,Quality Standards,Time management skills,Troubleshooting
Vacancy : 1
