All onsite food service equipment including stoves, ovens, steam-jacketed kettles, tilt skillet, broiler, steam table, grill, deep fryer, slicer, Buffalo Chopper, mixer, food carts, dish racks, cleaning equipment and hazardous chemicals used in cleaning and sanitation. Maintains par levels of food and supplies in assigned areas, orders and/or restocks items in accordance with established routines, rotates food stocks, checks freshness dates.