The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. The Line Cook Supervisor leads the team in cooking and preparing menu items as requested by customers, stocking food items, completing necessary food preparation stations and maintaining a clean working environment before, during and after business hours.