Seek help or utilize a cart for items greater than 25 pounds Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces. Monitor records of each schools' food and supply orders, planning and production record to ensure accuracy and that plans are based on actuals served last cycle, account of meals served, e meal benefit applications, cash receipts and records, inventory levels and other financial records; performs annual claim audit for each school; reviews other relevant records and reports.