Pizza Maker (2049) N Main St.

We are searching for qualified customer service reps with personality and people skills. We're growing so fast that 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. Most shifts will be between the times of 3 p.m. to 11 p.m. Weekends are mandatory.

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 the oven up to 500 degrees or higher.
• Sharp edges and moving mechanical parts.

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.

Requirements:

• You must be 16 years of age or older.
• Operate all equipment.
• Stock ingredients from delivery area to storage, work area, and walk-in cooler.
• Prepare products.
• Receive and process telephone orders.
• Take inventory and complete associated paperwork.
• Clean equipment and facility approximately daily.

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