Standing for extended periods of time; frequent lifting, pushing, pulling, and carrying objects up to fifty pounds; reaching above and below the shoulders; occasional bending, kneeling, squatting, and stooping; ability to handle hot material and temperature extremes; and hand coordination and strength to repetitively use utensils and equipment. The Food Service Technician I performs the routine work of preparing food for cooking; cleaning equipment and utensils; storage and retrieving of food stores from the warehouse, freezer, and refrigerators; and cleaning the kitchen, serving, and dining areas for the Food Services Unit.