Knowledge and Critical Skills/Expertise:** + Commercial use broilers - Broilers; Salamanders + Commercial use cutlery - Chefs' knives; Oyster knives; Paring knives; Serrated blade knives + Commercial use food slicers - Bread slicers; Food slicers; Mandolines + Commercial use ranges - Electric stoves; Gas stoves + Domestic strainers or colanders - Sieves; Strainers + Knowledge of principles and processes for providing customer and personal services. Body agility is emphasized + Balancing: Maintaining body equilibrium to prevent falling when walking, standing, crouching, or running on narrow, slippery, or erratically moving surfaces; or + Stooping: Bending body downward and forward by bending spine at the waist, requiring full use of the lower extremities and back muscles + Handling: Seizing, holding, grasping, turning, or otherwise working with hand or hands.