Depending on the station assignment, this may include: Firing of equipment: fryers, griddle, grill, steamers, steam tables, ovens, pasta cookers, soup kettles, woks, hot boxes, frozen yogurt machine, dish machine, pot machine, etc. For food stations and the servery that will likely include food preparation and/or stocking and service of food to the customer; for dish and pots stations the focus is on cleaning and restocking of culinary and service ware.