Required Education, Experience, Certifications, Licensure and Credentials: (Where appropriate, education and/or experience may be substituted)
Minimum Required Education: High School Diploma
Minimum Required Experience: Minimum of three years’ experience in a supervisory, managerial, or leadership role overseeing transportation services/fleet and/or logistics. Previous experience working with individuals with disabilities preferred. Experience with training is required.
Required License/Certification/Registration: ServSafe Food Protection Manager Certification must be obtained within 90 days of hire and maintained during employment. Must successfully complete all required driver/customer service representative training within 90 days of hire, to include: Defensive Driving, vehicle evacuation procedures, two-way communication procedures, etc.
Travel outside of office:varies, up to 100% local travel in the communities we serve
Required Valid Driver’s License: Valid Wisconsin driver’s license
Required Auto Insurance: vehicle liability insurance in accordance with Agency policy
Knowledge Skills Abilities:
- Ability to complete all essential functions of the driver positions
- Ability to respond to emergency situations in accordance with training received.
- Ability to understand, follow and provide written and verbal directions, and speak and write in a clear concise manner.
- Ability to communicate effectively with clients, team members and customers, with excellent customer service and leadership skills.
- Ability to use assigned navigation system for accountability purposes.
- Flexibility to change:Adapts to changing business needs, conditions, and work responsibilities.
- Creative ideas:Develops fresh ideas that provide solutions to all types of workplace challenges.
- Problem Solving: Makes timely, informed decisions that take into account the facts, goals, constraints, and risks.
- Influencing & Negotiating: Gets others excited about and committed to furthering the organization’s objectives.
- Accountability: Focuses on results and desired outcomes and how best to achieve them. Gets the job done.
- Plan & Organize: Coordinates ideas and resources to achieve goals.
- Ability to prioritize in an environment with multiple demands.
- Must be able to perform at a high productivity rate in a very fast-paced environment.
- Ability to utilize computer systems and programs effectively.
- Strong organizational skills and ability to multi-task.
Physical Requirements, Visual Acuity, and Work Conditions:
Physical Requirements: Ability to lift up to 50 pounds routinely and team-lift 75 pounds, and to make motor movements necessary for food preparation and lifting of bulk food products. Talking, expressing, or exchanging ideas by means of the spoken word. Hearing, perceiving the nature of sounds at normal speaking levels with or without correction
When completing driving routes: Reaching, Extending hand(s) and arm(s) in any direction. Standing for sustained periods of time. Walking, moving about on foot to accomplish tasks, pushing, pulling and using stairs. Lifting, raising objects from a lower to a higher position or moving objects horizontally from position to-position. Fingering, picking, pinching, grasping items, typing, or otherwise working.
Exerting up to 70 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects, in a variety of situations, including using stairs or during inclement weather and team-lift 100 pounds.
Visual Acuity: The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal.
Working Conditions: Must be able to withstand cold and heat variation as well as noise levels typical to food service and production environments.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status.
