EQUIPMENT USED:* Mixers* Slicers* Blenders* ovens ranges* gas stovesPHYSICAL REQUIREMENTS:Position:* Standing/walking* Forward bend, squat, forward reach to retrieve items from cabinets* Repetitive forward bend of head/neck* Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves* Carrying boxes/bags of food a distance of 10 feet* Shoulder motions below 90 degrees shoulder flexion* Gross grasp to hold tongs, spoons* Repetitive elbow motion in mid-range for chopping* Repetitive wrist motions through partial range for stirring and choppingForces:* boxes of celery, potatoes, carrots, etc. Demonstrates safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slickers, steamers, etc.* Demonstrates knowledge of all basic techniques: sauté, braise, poach, grill poele, fry, steam, etc.* Assists Restaurant Chef with delegation of work.*