Key technologies and capabilities for this role
Common questions about this position
The compensation information lists $14.00. The pay range provided is not indicative of Sysco’s actual pay range but is merely algorithmic and provided for generalized comparison, with factors like specific skills, work location, work experience, and other individualized factors determining the rate of pay.
Yes, this is a local delivery driver role with daily routes where most CDL A Delivery Truck Drivers are home nightly, and travel percentage is 0%. The position is in Sysco Hawaii, zip code 96913.
Minimum requirements include being 21+ years of age, a valid Class A Commercial Driver License (CDL) with a clean driving record, ability to read and speak English sufficiently for driving and reporting, and capacity to lift 40-60 pounds on average up to 100 pounds repeatedly with touch freight.
Benefits include excellent pay with productivity incentives, paid vacation and holidays, medical and prescription plans effective on start date where applicable, comprehensive healthcare, generous retirement benefits, tuition reimbursement where applicable, career growth opportunities, and more.
Preferred qualifications include 1 year customer delivery experience, 6 months hand cart/hand truck experience, 6 months Food and Beverage experience, and 2 years consistent work history, along with flexibility for overtime, weekends, and holidays as needed.
Foodservice distribution for restaurants and healthcare
Sysco Corporation specializes in foodservice distribution, primarily serving restaurants, healthcare facilities, and educational institutions. The company offers a variety of products and services, including food items, kitchen equipment, and marketing support, tailored to meet the specific needs of its clients. Sysco differentiates itself from competitors by providing comprehensive solutions, such as the "Restaurants Rising Toolkit" during the COVID-19 pandemic, which helps restaurants adapt to new dining trends. The goal of Sysco is to make running a restaurant easier and more profitable for its clients.