Work inside in a 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; work on slippery surfaces. Certified ServSafe Instructor and/or Registered ServSafe Proctor, or ability/willingness to obtain Special Knowledge/Skills: Demonstrated ability to perform all food production tasks at an expert level.