Company Description Job Description Job Duties: Operate all equipment. Stock ingredients from delivery area to storage, work area, and walk-in cooler. Prepare product. Receive and process telephone orders. Clean equipment and facility daily. Training: Orientation and training provided on the job. Communication Skills: 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 touchscreen. Work conditions: EXPOSURE TO: In-store temperatures range from 36 degrees in the cooler to 90 degrees and above in some work areas. Sudden changes in work area and while outside. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces from oven/tools 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 standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL DEMANDS: Standing, walking, sitting, lifting up to 50 pounds, carrying up to 30 pounds, pushing/pulling trays on dollies, climbing, stopping/bending at the waist for 30-45 seconds repeatedly, crouching/squatting, reaching up/down/forward, performing hand tasks using hand-eye coordination, and utilize various tools, equipment, and work aids. Qualifications Additional Information All your information will be kept confidential according to EEO guidelines.