Cook must be able to: Continuously stand and/or walk on hard floors to prepare and cook food, get stock items, and transport items to/from the kitchen, stock room, food prep area and front lines for periods of up to eight (8) hours. Continuously handle a variety of shapes and sizes and textures of items which include, but are not limited to: Dairy products, produce, condiments, meat/poultry, bulk stock items, and paper work.