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/low 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. Supervises and audits employees engaged in taking kitchen inventories, reconciling cash with sales receipts, keeping operating records, or preparing daily record of transactions for accounting, or perform work of subordinates, as needed.