Work is performed in a commercial food service and kitchen work environment; moderate physical requirements, with risk of burns and cuts; frequent lifting, carrying, and moving up to 50-pound containers of food preparation materials and equipment; may require working in a walk-in freezer. Essential duties and responsibilities may include, but are not limited to, the following: Assists in managing the day-to-day operation of the kitchen, coordinates food production schedules, and ensures the highest level of food quality, taste, and presentation.