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. Perform side duties including cleaning ovens, steamer, tilt skillets, slicers, mixer, hoods, filters and other line equipment, washing floors, organizing and cleaning storerooms, and food production duties.