The team member 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. Organizing prepared food by check; garnishing or ensuring each item is garnished appropriately and presented as per specification; cleaning plates prior to delivery; ensuring tables receive all food as ordered.