Working Conditions:Mental Demands/Physical Demands/Environmental Factors:* Works with frequent interruptions* Maintains emotional control under stress* Works irregular and extended work hours to include holidays and weekends* Works inside in commercial kitchen environment: exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards, work with hands in water; work around machinery with moving parts and work on slippery surfaces* Continual standing, walking, pushing, pulling, twisting, frequent stooping, bending, kneeling, (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching, frequent moderate lifting and carrying (15-30 pounds), moderate exposure to extreme hot and cold temperaturesThe foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. Required Experience:Completion of sanitation course before or during the first year of employmentThree (3) years' experience in institutional food service operationsKnowledge/Skills:Knowledge of methods, materials, equipment, and appliances used in food preparationAbility to manage personnelEffective planning and organizational skillsAbility to coordinate district functionsAbility to communicate effectivelyRequired to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditionsSpecific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices.