Tools/Equipment Used: Equipment includes, but is not limited to, an institutional mixer, slicer, food processor, disposal, convection oven, steam table, steamer, braising pan, range, flame broiler grill, steam-jacketed kettle, sharp knives, walk-in coolers and freezers, hot and cold holding equipment, and cash registers/automated POS system computer. Environmental Factors: Variable extremes in temperature; loud noises; standing on hard floor surfaces while working; numerous simultaneous activities; dealing with various groups of employees and working with machinery having moving parts.